Coconut Blueberry Popsicles
Made with just four ingredients, they’re a breeze to whip up, and they’re free from artificial colors, flavors, or added gums. The combination of rich coconut milk and sweet-tart blueberries is a match made in warm-weather heaven.
Equipment
Ingredients
- 1 can (13.5 oz) unsweetened coconut milk
- 1/2 pint fresh blueberries (or about 1 cup; frozen also works)
- 3 Tbsp pure maple syrup
- 1½ tsp vanilla extract
Instructions
- Blend the baseIn a blender, combine the coconut milk, maple syrup, and vanilla extract. Blend until smooth.
- Add blueberriesAdd the blueberries and pulse just a few times if you want small bits of fruit, or blend completely if you prefer a smooth texture.
- Pour and freezePour the mixture into popsicle molds, leaving a bit of space at the top for expansion. Insert sticks and freeze for at least 6 hours or until completely frozen.
- Unmold and enjoyTo release the popsicles, run warm water over the outside of the molds for a few seconds.
Tips & Variations
- For a layered look, blend the coconut base and blueberries separately and pour them into the molds in stages.Want extra texture? Stir in shredded coconut or whole blueberries before freezing.No popsicle molds? Use small paper cups and wooden sticks as an easy substitute.
- These Coconut Blueberry Popsicles are a clean, simple summer treat you can feel good about. Whether you’re cooling off after a day in the sun or just craving something naturally sweet, these popsicles hit the spot.Pin this recipe and keep your freezer stocked!
Tried this recipe?Let us know how it was!