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
Servings: 8
Ingredients
- 1 ½ cup blueberries, fresh or frozen
- 1 ½ Tablespoon water
- 5 Tablespoons pure maple syrup, divided
- 1 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 milk
- Fill 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.
Notes
I use these popsicle molds from Amazon.