Ingredients

200g of frozen blueberries ¼ cup of sugar 250g of double cream yoghurt 1 cup of coconut milk 1/4 cup honey 8 ice cream moulds

Method

Bring the blueberries and sugar to a simmer and stir until the sugar has just dissolved, then set aside. Mix the yoghurt and coconut milk together. Add a tablespoon of blueberries into each of the moulds and then a little of the coconut and yoghurt mixture until just under halfway up the mould. Place in a freezer for at least 30 minutes or until just starting to set. Add a squeeze of honey into each mould and then refrigerate for a further 10 minutes. Repeat the berry and coconut yoghurt layers, pop in the sticks and freeze overnight or until set. To serve, dip briefly into hot water to unmould. Makes 8