Lilac, Purple Sweet Potato and Blueberry Ice Lollies


  • 2 medium sweet potatoes (ube)
  • 400ml full fat coconut milk
  • approx. 10 blueberries
  • 60ml lilac syrup, recipe here
  • pinch of fine table salt
  • 2 teaspoons vanilla extract
  • 50g white chocolate
  • pink food colouring


After washing, pealing and dicing the ube, bring them to a boil in a pot with just enough water to cover them. Remove from pot and drain once easy to pierce with a fork and set aside. When cool, add to a food processor together with coconut milk, blueberries, lilac syrup and vanilla extract. Blitz until smooth and no big pieces are left. Gently pour the mixture into clean and dry ice lolly moulds and place in freezer for at least 4 hours or over night.

When ready to serve, chop chocolate and melt in microwave oven for 30 seconds, then take the bowl out and give it a stir. Place the bowl back in the microwave and repeat the process for another 30 seconds, stopping, stirring and returning to the microwave until the chocolate has melted. When the chocolate is melted and not just softened add pink food colouring. Just a drop or two should be enough, but it’s better to start of with a lighter colour and add more if needed. Do not add food colouring before melting as this will change the viscosity and texture completely. To remove ice lollies, hold them over running hot water for 15 seconds. Drizzle with pink chocolate and serve straight away.


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