Ingredients 

1½ cups blueberries
1½ tablespoons water
5 tablespoons maple syrup
400ml coconut milk, well-shaken
¼ cup almond milk (or milk of choice)
 

Method 

In a small pot, combine blueberries, water, and 3 tablespoons maple syrup.  Bring to a boil and simmer until liquid is syrupy and thick.  Remove from heat

In a small bowl, whisk together 2 tablespoons maple syrup, coconut milk, and almond milk

Fill ice block moulds with coconut-almond milk until a little over half full. Spoon in blueberry mixture to fill the moulds

Place mould in freezer for 1 hour. Remove moulds and insert wooden sticks into each popsicle. Place mould back into the freezer for at least another 4 hours until ice blocks are solid