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Blueberry 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
Servings: 8
Author: Maryanne Cabrera


  • 1 1/2 cup blueberries, fresh or frozen
  • 1 1/2 Tablespoon water
  • 3 Tablespoon + 2 Tablespoon maple syrup
  • 3/4 cup canned coconut milk, full-fat, well-shaken
  • 1/2 cup almond milk


  • 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, coconut milk, and almond milk.
  • Fill popsicle molds a little over half full of coconut-almond 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.


I use these popsicle molds from Amazon.