BLUEBERRY & COCONUT ICE LOLLIES
150 grams (2/3 cup) creamed coconut or coconut butter
150 ml (5 ½ fl. oz.) freshly boiled water
200 grams (1 ⅓ cup) fresh blueberries
1 teaspoon lemon juice
Chop the block of creamed coconut into 6 pieces and place in a saucepan. Add the 150 ml (5 ½ fl.oz.) of freshly boiled water. Stir the mixture, allowing the coconut to melt and blend with the water. You may need to blend together with a handheld blender until a smooth paste is formed. Add 1 ½ teaspoons of Modern Nature Liquid Stevia Drops Sweetener and blend again (to mix the stevia through). Leave to cool to room temperature.
Once the coconut mixture is cooled start on the blueberry puree. Place blueberries into another saucepan and puree with a hand held blender until a smooth consistency is reached. Add the lemon juice to the blueberries and the remaining ½ teaspoon of Modern Nature Liquid Stevia Drops Sweetener then blend again to mix in.
Pour the coconut mixture to ⅓ of the way up each of the popsicle moulds. Then spoon in the blueberry puree to ⅔ of the way up the mould. Pour remaining coconut mixture up to the top. Place the sticks into each mold.
The popsicles will need approximately 6 hours to freeze.
To take the popsicles out of their moulds, run the mould under hot water for 10 seconds. This will loosen the edges and allow the popsicles to be pulled out easily.