Blueberry & Orange Icy Pops

As I enjoyed my Roasted Strawberry, Coconut and Lime Icy Pops so much – I couldn’t wait to try another flavour combination to go with the coconut. It just came to me one day that I wanted to try a blueberry and orange combination. I usually only buy blueberries when they are on sale, which definitely is not during autumn, but luckily you can get decently priced frozen ones all year round.

How crazy is the colour of these Icy Pops!? Contrasted with the bright orange, they are just the perfect colour pop for photos. The frozen blueberries were great to photograph as when they started to thaw they starting get this brilliant shine on them, picking up the light as it came through the window to let me know just how juicy they are. Only down side was that arranging them on the board with my fingers meant that they completely stained them and I looked like I hadn’t washed my hands in weeks! Makes for a good story  though – “Oh that? It’s just from the blueberries I was playing with this morning as part of a photo shoot!”

In this recipe I decided to keep the fruit whole and omit the blending process. I like the chunks of natural sweetness. You can always blend the blueberries and orange pieces if you wish – just blend all the ingredients together before you pour it into the molds at the end of the recipe just like in my Roasted Strawberry, Coconut and Lime Icy Pops.

Blueberry & Orange Icy Pops

Makes approximately 9 icy pops (600ml / 20oz total mold capacity)

Ingredients

1 heaped cup of blueberries
2 navel oranges
3/4 cup coconut milk
1/2 cup coconut water
1/2 cup coconut cream

Icy Pop molds (600ml / 20oz capacity. Double the recipe if you have larger or more molds to fill)

Directions

Preheat the oven to 200 C (400 F). Place the blueberries in a small baking tray. Juice one of the oranges and pour the juice over the blueberries  Roast the blueberries for 15 minutes. Remove and allow to cool.

Cut the remaining orange in half and juice one half. Cut a slice or two from the remaining orange half, peel and cut the flesh into small pieces. In a bowl, add the coconut milk, coconut cream, coconut water, orange juice, orange pieces and roasted blueberries. Be sure to add any juices from the baking tray. Evenly spoon the fruit into each mold and top up with the coconut mixture. Freeze overnight.

If you have excess, store it in an airtight container in the fridge until your icy pops have set over night. Take the icy pops from the molds and store in an airtight container in the freezer, layering with baking paper in between pops to make sure they don’t stick together.

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• April 26, 2013
• Food Photography, Food Styling, Recipes
• 52 Comments