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Blueberry Coconut Ice Pops
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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 Time5 minutes
Inactive Freeze Time5 hours
Total Time5 hours 5 minutes
Course: Dessert
Cuisine: American
Servings: 8
Author: Maryanne Cabrera

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.

Nutrition

Calories: 153kcal | Carbohydrates: 15g | Protein: 1g | Fat: 11g | Saturated Fat: 10g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.5g | Sodium: 8mg | Potassium: 168mg | Fiber: 2g | Sugar: 12g | Vitamin A: 15IU | Vitamin C: 4mg | Calcium: 23mg | Iron: 1mg