Layers of creamy coconut yogurt & natural blueberries combine in these fruity and refreshing ice-lollies. Perfect on a summers day - or any day! (Parve)

Vegan blueberry & coconut ice-lollies

Course Dessert, Snack
Keyword blueberry, coconut
Servings 5
Calories 61kcal
Author Helen


  • 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!