Vegan Blueberry Ice Lollies


  • 1½ cup full-fat Coconut Milk
  • 1 tsp. Vanilla Powder
  • ¼ cup Maple Syrup
  • 1 tbsp. freshly squeezed Lemon Juice
  • 1½ cups OZblu Blueberries (with some extra sliced blueberries for toppings)


You will need 8 ice-lolly moulds and sticks. This recipe uses silicone moulds which have a slit to hold the wooden ice-lolly sticks.

  • Add the coconut milk, vanilla powder, maple syrup and lemon juice to a blender and blend for 30 seconds.
  • Pour mixture into a bowl and rinse the blender jug.
  • Place the blueberries in the blender and blend until smooth. Pour into a bowl.
  • Scoop 2 to 3 teaspoons of blueberry purée into each ice lolly silicone mould.
  • Place the ice-lolly sticks into the moulds.
  • Pour the coconut milk mixture over the blueberry purée to the top of the moulds.
  • Top with sliced blueberries.
  • Freeze for 4 hours.