Fruity Coconut Ice lollies

Fruit Ice lollies (makes 6 )


1 can coconut milk (refrigerated, use the set part only)

1 small pot of coyo 

2 teaspoons vanilla extract

1-2 tablespoons maple syrup (or more to taste)


Add all the ingredients to a blender and blend until smooth and creamy. 


Passion fruit & Pineapple compote 


3 passion fruits

1 cup of pineapple juice 

Juice of half a lime 

1 tbsp maple syrup 


Add the ingredients to a pan over a medium heat. Bring to the boil and then reduce heat to a gentle simmer. Stir occasionally to prevent sticking and simmer until you are left with a delicious, thickened syrupy sauce. Leave to cool. 


Blueberry chia jam:

(makes a generous amount that you can add to porridge, spread on toast or add to yoghurt throughout the week. It's a real staple in my fridge) 


3 cups fresh or frozen blueberries 

1-2 tablespoons maple syrup

2 tablespoons chia seeds  


Add the blueberries, syrup and a dash of water to a pan over medium heat, cover with a lid bring until just boiling. Keep an eye on it as it may bubble over. Remove the lid, reduce the heat and simmer for about 5-10 minutes or until the liquid has reduced and you are left with a thick glossy jam. You can leave the jam as it is at this stage if you prefer the texture of seedless jam or stir in the chia seeds, wait for the jam to cool.


To assemble:

Layer the mixtures in any way you like. I spread a little compote/jam down the sides of the ice lolly moulds then layer the coconut mixture, then compote/jam and repeat until the moulds are full. Pop a lolly stick into the moulds then leave to set in the freezer for a few hours.

If you have any jam left over, add to an airtight container and store in the fridge for about a week