Blueberry and Biscuit Lollies

Servings: Makes: 6-8


250g (2 cups)
Lotus Biscoff biscuits, crushed
360ml (1 1/2 cups)

You Will Also Need:

Ice Lolly Mould



Place 125g (1 cup) of the blueberries in a small pan with the cordial. Heat gently until the blueberries have softened. Roughly mash the blueberries with the back of a fork and set aside.


Place the coconut cream in a jug and add the maple syrup and vanilla. Whisk together really thoroughly until fully combined.


Fill the lolly moulds partially with the coconut mixture. Lightly crush the biscuits and sprinkle into the moulds. Add some whole blueberries and spoon in a little of the mashed blueberries. Swirl together a little to make a rippled effect and top up with more coconut and berries. Transfer to the freezer overnight to freeze thoroughly.


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