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
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