1 cup fresh Lychees (can used canned if needed, juice strained)
1 cup coconut milk
¾ cup yoghurt
¼ tsp vanilla
3 tsp agave syrup
1 cup fresh blueberries (or raspberries)
1) Blend lychees, maca, agave, vanilla coconut milk and yoghurt until smooth. Add berries and carefully stir through.
2) Pour into Popsicle moulds and freeze overnight.
3) To remove, run mould under room temperature water. (You may need to freeze for another 30 minutes after removing from mould).