I’m all about that shade of purple. But these aren’t just pretty coloured, they also have the sweetest, most refreshing and moreish taste!
This recipe is from my book, ‘Coconut Milk Ice Cream‘ and is one of my dad’s favourites – he often requests them and I don’t blame him :-)
There is something unexpectedly amazing about the combination of coconut and blueberries. You have to try it!
I’m sharing this recipe today because it’s been two years since I first released my book and I wanted to celebrate! I’m also holding a MEGA giveaway (open to UK only) – head over here to enter.
Although I’m so happy with the recipes and content of my book, there are so many things I would do differently now – from publishing to design. But hey, that’s how we learn, right?
It just means I’m more well equipped to make my next book! I’m not sure what that will be yet but I’m excited about the idea of it. What sort of cookbook would you like to see next?
But pack to these popsicles… If you want a cool summer treat that is as pretty as it is delicious – then this is the one!
These ice lollies are:
- Dairy-free & vegan
- Free from refined sugars
- Super easy to make!
Blueberry Coconut Popsicles
- 360 ml / 1 1/2 cups coconut milk
- 2 tbsp maple syrup or agave nectar
- 1 tsp vanilla extract
- 1 cup blueberries fresh or frozen
Mix the coconut milk, maple syrup and vanilla in a blender until smooth.
Add the blueberries and pulse until they've' been "smashed" but not completely blended.
Pour the mixture into popsicle molds and freeze for at least 5 hours or overnight.
A few reader remakes:
What sort of cookbook would you like to see next? Baking recipes? Christmas cookbook? Healthy recipes and meal plans? I have so many ideas and don’t know what to decide yet!