Ingredients

2 x 125g punnets fresh blueberries
2 tsp freshly squeezed lemon juice
600ml coconut cream
2 tbs pure Australian honey, warmed slightly

1

Place the fresh blueberries and lemon juice in a small saucepan and set over low heat. Cook for 5 minutes, or until beginning to soften and collapse. Using a fork, slightly mash the blueberries. Set aside to cool.

2

Whisk the coconut cream & honey together in a medium bowl. Transfer into a jug.

3

Pour the mixture into ten 1/3 cup (80ml) popsicle moulds, to fill 1 1/2 cm from the top. Freeze for 1/2 hour, or until beginning to set.

4

Drop 1 heaped tablespoon of cooked blueberries into each popsicle moulds. Insert a knife and lift up and drag the blueberries, to create a marble effect. Insert popsicle sticks.

5

Freeze for 4 hours or overnight, until completely frozen.

6

Run moulds under warm water to help release the popsicles.

7

Note: Popsicles can be stored in the freezer for up to 3 months.
Vegans can substitute maple syrup or rice malt syrup for the honey.

Ingredients

2 punnets of Fresh Australian Blueberries

2 tsp freshly squeezed Lemon Juice

600 ml Coconut Cream

2 tbsp pure Australian Honey, warmed slightly

Directions

1