Method

• 1.
  For the pastry, place the flour, coconut oil, sugar and 1/2 tsp salt flakes in a food processor and whiz until combined. Add 1/2 cup (125ml) iced water and pulse until just combined. Turn out onto a clean work surface and bring together with your hands to form a disc. Enclose in plastic wrap and chill for 30 minutes.
• 2.
  Meanwhile, to make the filling, combine rice malt syrup, ginger, arrowroot, nectarine, blueberries and vanilla seeds in a bowl. Set aside.

• 3.
  Preheat the oven to 200°C. Grease a large baking tray and line with baking paper.
• 4.
  Roll out pastry between 2 sheets of baking paper to 3mm thick. Cut into twelve 8cm x 11cm rectangles, re-rolling pastry as required. Transfer half the pastry pieces to the prepared tray. Top with filling, then remaining pastry pieces. Use your thumbs to press the edges together to seal.
• 5.
  Bake for 25 minutes or until the pastry is light golden. Set aside to cool.
• 6.
  For the blueberry drizzle, place blueberries in a small food processor with 2 tsp water and whiz until smooth. (Alternatively, pound using a mortar and pestle, then strain juice into a small bowl, discarding solids.)
• 7.
  Place the coconut milk powder and 2 tbs warm water in a small bowl and whisk until smooth. Gradually stir blueberry mixture into the coconut mixture, one teaspoon at a time, until pale blue and thick, but still runny.
• 8.
  To serve, drizzle cooled pop tarts with blueberry drizzle and top with extra halved blueberry and coconut flakes.