How crazy is the colour of these Icy Pops!? Contrasted with the bright orange, they are just the perfect colour pop for photos. The frozen blueberries were great to photograph as when they started to thaw they starting get this brilliant shine on them, picking up the light as it came through the window to let me know just how juicy they are.
Makes approximately 9 icy pops
1 heaped cup of blueberries
2 navel oranges
3/4 cup coconut milk
1/2 cup coconut water
1/2 cup coconut cream
Icy Pop molds (600ml / 20oz capacity. Double the recipe if you have larger or more molds to fill)
Preheat the oven to 200 C (400 F). Place the blueberries in a small baking tray. Juice one of the oranges and pour the juice over the blueberries Roast the blueberries for 15 minutes. Remove and allow to cool.
Cut the remaining orange in half and juice one half. Cut a slice or two from the remaining orange half, peel and cut the flesh into small pieces. In a bowl, add the coconut milk, coconut cream, coconut water, orange juice, orange pieces and roasted blueberries. Be sure to add any juices from the baking tray. Evenly spoon the fruit into each mold and top up with the coconut mixture. Freeze overnight.
If you have excess, store it in an airtight container in the fridge until your icy pops have set over night. Take the icy pops from the molds and store in an airtight container in the freezer, layering with baking paper in between pops to make sure they don’t stick together.