These easy Blueberry Coconut Popsicles are the perfect treat to cool off with on a hot day! Made with coconut milk, fresh blueberries, maple syrup and a touch of cinnamon.
It’s June and that means we’re just a couple weeks away from the official start of summer. Temperatures are heating up and so is my need for frozen snacks and desserts. These Blueberry Coconut Popsicles really hit the spot when you want something sweet and cold without being a full blown dessert.
Ingredients Needed to Make Blueberry Coconut Popsicles
- Canned coconut milk, full fat is best
- Maple syrup
- Vanilla bean paste or vanilla extract
- Cinnamon (optional)
If you’re following a specific diet, it’s likely that these popsicles will fit in with it. They’re gluten free, dairy free, vegan and paleo. If you’re like me and don’t follow a specific diet, just file them under delicious!
How to Make the Popsicles
To make the popsicles, start by whisking together the can of coconut milk, maple syrup and vanilla. Pour the mixture evenly into your popsicle molds. Next, add the blueberries, cinnamon and maple syrup to a blender and blend until smooth. Pour the purée evenly over the coconut milk mixture in the popsicle molds.
Use a skewer, knife or even a popsicles stick to swirl the blueberry purée into the coconut milk mixture. Insert popsicles sticks and then put them in the freezer. They’ll need to freeze for at least 4 hours or overnight.
Do I Have to Layer the Blueberry Purée and Coconut Milk in the Popsicle Mold?
No. I made mine in layers because I like the look of them, but you can absolutely skip this step. If you don’t want the layered look simply put all of the ingredients into the blender and blend until smooth. Then pour the mixture evenly into the popsicle molds, freeze for 20 minutes, insert the popsicle sticks, then freeze again until set.
Can I Use Light Coconut Milk?
Light coconut milk can be used for this recipe, however the texture will be different. The popsicles will have an icy consistency versus creamy.
Blueberries – If you don’t like blueberries or don’t have them, feel free to substitute with the same amount of your favorite berry. If you are using blackberries or raspberries you will likely need to strain the seeds from the purée.
Maple Syrup – Honey or sugar can replace the maple syrup. Since the sweetness levels vary from one to another be sure to taste before freezing and adjust as needed.
- 1 (15 ounce) can full fat coconut milk
- 1/4 cup maple syrup, divided
- 1 1/2 teaspoons vanilla extract, divided
- 1 pint blueberries
- 1/2 teaspoon ground cinnamon (optional)
- In a glass measuring cup whisk together the coconut milk, 3 tablespoons of maple syrup and 1 teaspoon vanilla bean paste or extract until smooth. Pour the mixture evenly into the popsicle molds.
- In a blender, combine the blueberries, tablespoon of maple syrup, 1/2 teaspoon vanilla and cinnamon. Blend until a purée forms. Pour the purée evenly over the coconut milk layer. If desired, use a skewer or knife to swirl the layers together. Place them in the freezer and freeze for 20 minutes then remove and insert the popsicle sticks. Freeze again until set, at least 4 hours.