Mix the blueberries and coconut milk in the blender.
Add the agave syrup and mix again.
Pour the preparation into an eskimo mold and put in the freezer for at least 5 hours.
Melt the white chocolate and coconut oil in the microwave (not too long, by 10-15 seconds, otherwise you will "cook" the chocolate) mix well with a fork to smooth.
Once the sticks have been removed from the mold, using a tablespoon, streak the melted chocolate on top of the sticks.
Enjoy immediately or put back quickly in the freezer in an airtight box.
Par Lilie bakery
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