I’m so chuffed with how these lollies turned out – so gorgeous! Just look at that beautiful ombre effect 😀
Anyway, now that you’ve admired them, I can tell you a bit more about them. These fabulous and delicious ice-lollies have only three ingredients – blueberries, lemon juice and coconut yogurt. How easy is that?! Healthy too. Oh, also refreshing, delicious, creamy, fruity, and did I mention beautiful…?
Despite looking a million dollars, these were so easy that Kipper was able to help me make them. First, we gently cooked the blueberries with the lemon to release the juices, and gave them a quick squish to be absolutely thorough. Then, we divided the blueberry goo between 5 bowls.
Now, the clever part. I added varying amounts of the coconut yogurt to each of the bowls, and Kipper mixed them up till we were happy with the gradations in colour.
Layer into the ice-lolly moulds, pop in the sticks (Kipper did that bit) and freeze. Bob’s your uncle!
We did have a little bit of blueberry mixture left over, so Kipper spooned that into a final mould and topped it up with grape juice. Even diluted, the blueberries make an astonishingly vibrant purple lolly. Thank heavens for Vanish is all I can say there!
These ice-lollies were absolutely wonderful! The coconut yogurt freezes to creamy deliciousness, and as you progress through the lolly the flavour becomes increasingly fruity, smooth but studded with lovely pieces of frozen blueberry. The final bites are pure blueberry, sweet, sharp and intensely refreshing. Just what you want on a hot summer’s day.
The mixture made 5 lollies. I attempted to measure the volume of a lolly, and I reckon they’re about 75ml each, give or take. Obviously, if your moulds are larger/smaller, you will end up with more or fewer lollies. If you’d like a get yourself a set of these fab ‘traditional’ lolly moulds, you can find them at Amazon (like I did). The main advantage is that once they’re frozen you can pop the ice-lollies out of the moulds and store them in a box in the freezer, so the mould is ready to use again, unlike those ice-lolly sets with plastic sticks. It’s great if you make a lot of ice-lollies – fingers crossed for plenty more use this summer!
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Vegan blueberry & coconut ice-lollies
- 200 g fresh or frozen blueberries (2 cups)
- 1 tbsp lemon juice
- 200 g coconut yogurt (approx. ¾-1 cup)
Place the blueberries and lemon juice in a pan over a medium heat and cook for 3-4 minutes until the juice has been released. Crush the berries lightly with a potato masher or a fork.
Divide the blueberry mixture between six bowls as follows:
Bowl 1 - 5 tbsp blueberry mixture; Bowl 2 - 4 tbsp blueberry mixture; Bowl 3 - 3tbsp blueberry mixture; Bowl 4 - 2 tbsp blueberry mixture; Bowl 5 - 1 tbsp blueberry mixture; Bowl 6 - no blueberry mixture.
Add the coconut yogurt to the bowls as follows:
Bowl 1 - no yogurt; Bowl 2 - 1 tbsp yogurt; Bowl 3 - 2 tbsp yogurt; Bowl 4 - 3 tbsp yogurt; Bowl 5 - 4 tbsp yogurt; Bowl 6 - 5 tbsp yogurt.
Mix the contents of each of the bowls to give an even colour.
At this point, check whether you are happy with the gradations of colour. You should have a little yogurt left, so if necessary add it to the bowls and mix in until you're happy with the colours.
Layer the yogurt/blueberry mixtures into your lolly moulds, starting with the plain yogurt, and adding stripes in order of darkness of colour. You will need about 2 tsp of each one in each lolly mould.
Once the moulds are filled, insert lolly sticks, and freeze until solid.
Remove the ice-lollies from the mould, eat and enjoy!
For more fruity lolly ideas, check out these Rose Plum Yogurt Ice Lollies from Tin and Thyme, Mango Lassi ice lollies, Eton Mess ice lollies, and Roasted Banana paletas, all from Kavey Eats, vegan orange chocolate pudding ice-lollies or watermelon and coconut ice-lollies from Family-Friends-Food, or just for grown-ups, Pimms O’Clock ice lollies from Foodie Quine.
I’m joining in with the following link-ups:
Bloggers Scream For Ice-Cream, hosted by Kavey Eats, which has a fruity theme this month.
Treat Petite, hosted this month by Cakeyboi and co-organised by The Baking Explorer, with the theme ‘anything goes’.