BLUEBERRY PIE ICE POPS

SERVES 6 PORTIONS

1 (14-ounce/400-ml) (397g) can full-fat coconut milk (refrigerated overnight)

1⁄2 cup (120 ml) fresh blueberries, plus a handful for the ice pop moulds

2 to 4 tbsp maple syrup or another sweetener

1⁄2 tsp vanilla extract

1 tsp ground cardamom

NUTRITIONAL VALUES

Calories: 306kcal
Fat: 28.1g (25.7g S.Fat)
Carbs: 11.2g
Protein: 2.5g
Sugar: 7.5g
Sodium: 36mg

METHOD

Scoop the thick, solid white cream from the can of coconut milk into a blender. Blend in the blueberries, maple syrup, vanilla, and cardamom until smooth. If desired, add more sweetener or spices. Pour a small amount of the blueberry cream into each ice pop mould, then top with a few fresh blueberries. Divide the remaining mixture among the ice pop moulds. Freeze for 4 to 6 hours, or until the ice pop sticks are firm. Remove the moulds by briefly immersing them in hot water.

Serve and enjoy!