Ingredients
Method
1.Line the base and sides of a 18cm x 28cm rectangle non-stick baking pan with baking paper.
2.Combine coconut cream, desiccated coconut, vanilla seeds and maple syrup in a jug; pour into prepared pan. Cover with cling wrap and freeze for 1 hour or until set firm around the edges.
3.Transfer the partially frozen cream mixture to a food processor; process until very smooth. Return the mixture to the pan and level the surface. Cover with cling wrap and freeze for 1 hour more.
4.Process again until smooth and then spoon into a 1 litre capacity freezer safe dish. Stir the blueberries through the cream mixture in the pan; level the pan.
5.Cover with cling wrap and freeze for 1 more hour until firm. Scoop and serve.
Photography by Steve Brown for Clean Living by Hachette Publishing.
Note