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Blueberry and coconut ice lollies

15 May, 2016

Oh hella yeah. These lollies are ridiculously tasty, and most importantly, good for you. So when you're slurping, licking and biting your way through them, you'll feel refreshed AND good about life. Double win. This recipe uses Modern Nature Liquid Stevia (a brand new product you'll find in The Austin Box). 


150g block of creamed coconut (aka coconut butter)
150ml boiling water
2 teaspoons Modern Nature Liquid Stevia
200g fresh blueberries
1 teaspoon lemon juice
1. Chop the block of creamed coconut into six pieces and pop them in a saucepan. Add the boiling water and stir until they're melted and blended together. Add 1 1/2 teaspoons Modern Nature Liquid Stevia and give it a good stir, then leave it to cool to room temp.

2. Once it's cooled, start on the blueberry puree. Chuck 'em into a blender (or use a hand blender) and blitz until smooth. Add the lemon juice and the remaining ½ teaspoon of liquid stevia and blend again to mix in.

4. Pour the coconut mixture to 1/3 of the way up each of the ice lolly molds. Then spoon in the blueberry puree to 2/3 of the way up, then pour the remaining coconut mixture up to the top. Place the sticks into each mold, pop into the freezer, and anxiously pace around until they're ready (around six hours...). 

4. To take ice lollies out of their molds, you might need to run them under the hot tap for 10 seconds to loosen them. Then devour. 


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