by Stephanie @mytinylagunakitchen
680g coconut yoghurt (or almond yoghurt)
1 cup coconut oil (warm until liquid)
3-4 scoops of Blue Majik
2 Tbsp of maple syrup
Spoon your yoghurt into the blender and start the blender at a slow
Slowly start to pour the liquid coconut oil into the mix while
increasing the speed.
Blend until smooth - using the coconut oil here will act as an
emulsifier so the fat and ice don't separate when it freezes.
Take out half of the batter and add the Blue Majik powder.
In your popsicle mounds add half of the batter - it is up to you
whether you want the white or blue first.
Add 3-5 blueberries.
Add your second colour until the mold is full.
Cover and freeze overnight.
Makes 6 popsicles.