Home · Recipes · Ice Cream Blueberry Coconut Ice Pops Author: Maryanne CabreraPublished: Jul 21, 2014Updated: Jun 15, 2023 View Recipe24 ReviewsThis post may contain affiliate links. Read our disclosure policy. Blueberry coconut ice pops are a healthy and satisfying summer treat! Best of all, they’re refined sugar-free, dairy-free, and super easy to make! This frozen dessert checks of all the boxes. These popsicles are vegan, refined sugar-free, nut-free, and soy-free. Vegan Blueberry Coconut Popsicles Blueberry and coconut make such a delicious combination. The slight tartness of blueberries pairs well with the creaminess of coconut. Ingredients and Substitutions This frozen pops are made with three ingredients: blueberries, coconut milk, and maple syrup. Blueberries: Fresh or frozen blueberries may be used interchangeably. It doesn’t make a difference because you will be slightly cooking the fruit. Out of blueberries? Swap in your choice of soft fruit such as raspberries, strawberries, or mango. They pair wonderfully with coconut milk! Coconut Milk: Use full-fat, well-shaken canned coconut milk. Use high-quality coconut milk that lists “coconut” as the first ingredient. Stay away from coconut milk with added thickeners like guar gum. This affects the texture of the frozen coconut milk. Avoid “light” coconut milk or reduced-fat coconut milk that has a lot of added water. This will result in an icy texture. Maple Syrup: Use high-quality pure maple syrup. It should only have ONE INGREDIENT: maple syrup. No added sugars, colorings, or preservations. For richer flavor, use dark colored maple syrup. Alternatively, you use favorite sweetener of choice such as agave or honey. More Recipes with Coconut Milk Bibingka (Coconut Rice Cake) Kiwi Coconut Chia Popsicles Biko (Filipino Sticky Rice Cake) Recommended Popsicle Molds I use these popsicle molds from Amazon. They’re inexpensive and work really well! I’ve had mine for almost ten years and they’re still going strong. Here are several ideas for ice pop molds you may already have at home: Ice cube tray: pour mixture into the tray, add heavy duty cocktail pick, and freeze. Paper cups: pour mixture into paper cups, cover with foil, and pop a wooden stick in. Freeze. Peel off paper when ready to eat! Small yogurt containers Related Coconut Frozen Dessert Recipes Raspberry Mango Coconut Pops dipped in white chocolate Coconut Ice Cream Kiwi Coconut Popsicles Banana Coconut Ice Pops Blueberry Coconut Ice Pops Refined sugar-free and dairy-free, these frozen ice pops make a healthy and satisfying summer treat. With only a handful of ingredients, they’re a breeze to make!Yield: makes 8 popsicles Prep Time: 5 minutes minutesInactive Freeze Time: 5 hours hoursTotal Time: 5 hours hours 5 minutes minutes Servings: 8 Print Recipe Pin Recipe Rate Recipe Ingredients1 ½ cup blueberries, fresh or frozen1 ½ Tablespoon water5 Tablespoons pure maple syrup, divided1 ½ cup canned coconut milk, full-fat, well-shaken Instructions In a small sauce pot, combine blueberries, water, and 3 tablespoons maple syrup. Bring to a boil until liquid is syrupy and thick. Remove from heat. No need to mash the blueberries, keep them as is.In a small bowl, whisk together 2 tablespoons maple syrup and coconut milkFill popsicle molds a little over half full of sweetened coconut milk. Spoon in blueberry mixture to fill the popsicle mold.Place mold in freezer for 1 hour. Remove molds and insert wooden sticks into each popsicle cavity. Place mold back in the freezer for at least another 4 hours until ice pops are solid. NotesI use these popsicle molds from Amazon. Author: Maryanne Cabrera Course: DessertCuisine: AmericanKeyword: blueberry coconut popsicles, vegan coconut popsicles, berry coconut popsicles, coconut ice pops Did you make this recipe?Show us on Instagram! Tag @littleepicurean and hashtag #littleepicurean.
Tori says: July 21, 2014 These look absolutely beautiful. If it wasn’t currently winter on this side of the world, I would be heading straight to kitchen and whipping these up! Instead, I’ll exercise some patience and wait until spring ;) Lovely tribute to your mum, food is such a great way to express gratitude and love. Reply
Maryanne Cabrera says: July 22, 2014 Thank you Tori! Your patience will be rewarded. I’m sure you’ll enjoy them much better in spring :)
Kristi @ Inspiration Kitchen says: July 22, 2014 Oh my gosh – these look amazing! Not only are the photos beautiful, but they look like they taste amazing too! Reply
Maryanne Cabrera says: July 22, 2014 Thank you Kristi! Yes, I can’t stop eating them. I’m going to need to make another batch soon :)
Allison says: July 22, 2014 I love that these are both beautiful and good for you! Maple syrup is one of my favourite combos with blueberries, actually! Such a great recipe and gorgeous photos :) Reply
Maryanne Cabrera says: July 22, 2014 Thanks Allison! I figure since maple syrup all over my blueberry pancakes tastes good, why not use it to sweetened these popsicles :)
Ellen - in my Red Kitchen says: July 23, 2014 Happy birthday Maryanne’s mom! And beautifully written Maryanne :D The pops look good, I never liked blueberries since I worked at a blueberries farm for two years in summer. Picking blueberries to make some money so I could do fun things with my friends. We had to get up REALLY early in the morning to pick the blueberries while it was still cool enough to be outside. Ugh, I hated that so I also didn’t like blueberries. But now I eat them and I like them! Haha! I just opened a can of coconut milk and I only used a bit, I should make pops too! Reply
Maryanne Cabrera says: July 24, 2014 Thanks Ellen! Haha, I probably would hate blueberries too. Definitely use coconut milk for pops. They’re so good!
Shikha @ Shikha la mode says: July 28, 2014 I love that story – what a fun time with your mom, and woah, that Hawaiian Punch flavor sounds so cray – cherry Jello powder?!?! Reply
Maryanne Cabrera says: July 28, 2014 Thanks Shikha! It’s so good! Don’t worry, I’ll be sharing the recipe before summer ends :)
Jenny says: October 26, 2014 What a great idea! I had a couple of questions: What kind of almond milk should we use? Unsweetened or sweetened? Also, how long does it take for the blueberry, maple syrup, and water mixture to boil? Reply
Maryanne Cabrera says: October 27, 2014 I used unsweetened almond milk. Boil times can vary depending on your altitude and humidity. It can take anywhere from 3 – 9 minutes.
Tina C. says: May 19, 2015 It’s been nearly a year, so I don’t know if you’ll see this, but any suggestions for something I could sub for the almond milk? Almond milk makes me itchy and miserable and my stomach isn’t too happy about it, either. (Which is really sad, because it’s delicious.) Reply
Maryanne Cabrera says: May 20, 2015 You could use regular milk, soy milk, or even just use all coconut milk/cream.
Sabina says: April 30, 2016 Wow…just wow! I must say that firstly i did those cuz I had all the ingredients, then I decided to put a comment here :-) i LOVE coconut and blueberry combo ❤very nice story ’bout you and your mom. I love it! It’s the same here with me and my boy ( he is going to be 7 in july )…he likes to be in kitchen and I’m the one cleaning after :-) thank you for this….sending love ❤ Reply
Arianne says: July 24, 2016 I’m not fond of using maple syrup. Could raw honey be substituted instead? Reply
Maryanne Cabrera says: August 8, 2017 I bought my at Amazon.com. There is a link to the product in the recipe notes.