Vegan Blueberry Coconut Popsicles
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Unrated
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Prep Time
15 mins
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Cook Time
10 mins
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Inactive Time
8 hrs
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Total Time
8 hrs 25 mins
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Servings
10
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Cuisine
Vegan, gluten-free
Vegan Blueberry Coconut Popsicles
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
- 1 1/2 cups blueberries fresh or frozen
- 1 1/2 tbsp lemon juice
- 1 tbsp granulated cane sugar white granulated sugar works too
- 1 can 400 mL full fat coconut milk
- 2 tbsp maple syrup
Instructions
- In a small pot over medium heat, cook blueberries, lemon juice, and sugar until bubbling and blueberries have started to burst. You'll have a thickened berry sauce. Let cool for about 30 minutes, or speed up the process by putting the pot over an ice bath to cool it down.
- Whisk coconut milk and maple syrup until combined.
- Prepare the popsicle moulds by pouring them 1/3 full with the coconut mixture. Add 1-2 tablespoons of the blueberry sauce to each popsicle, then top off with the remaining coconut mixture. Divide the remaining blueberry sauce between the rest of the popsicles, then use something thin like a butter knife, chop sticks or popsicle stick to gently stir around the blueberry and coconut together (but not too much, just a bit to blend the layers).
- Cover and add popsicle sticks. Let chill in the freezer overnight. Remove and enjoy!
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