Instructies
- Mix the blueberries with the coconut milk and vanilla flavoring.
- Make mounds on a baking sheet lined with baking paper and place in the freezer for 3 hours.
- Melt the OKONO chocolate with coconut oil in the microwave.
- Dip the blueberries through the chocolate so that they are coated.
- Place in the freezer again for 30 minutes.