Blueberry Cream Popsicles

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There is nothing quite like a homemade Blueberry Cream Popsicle to put you in a good mood on a hot day. Ours are cool and refreshing, with a sweet blueberry fruit layer and a smooth coconut vanilla one for all the creaminess you could want. You won’t find anything this light at the store. They are easy to make without turning on the oven and are just the sort of no-fuss, kid-approved frozen treat you need when the weather is warm.

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Prep Time 10

Freeze Time 4 30

Total Time 4 40

Servings: 12

Course: Desserts

Cuisine: American, North American

Calories: 207

Ingredients Equipment Method Nutrition Notes

Ingredients

Coconut Layer

1 can coconut milk
1 tbsp vanilla extract
1/3 cup liquid sweetener such as honey, maple syrup, or agave

Blueberry Layer

2 cups frozen blueberries
1/3 cup liquid sweetener such as honey, maple syrup, or agave

Equipment

1 large mixing bowl
1 whisk
1 blender
1 set popsicle molds
12 popsicle sticks
1 measuring cup
1 measuring spoon

Method

In a large bowl, whisk together the coconut milk, vanilla extract, and liquid sweetener until smooth and creamy.
Pour the coconut mixture into popsicle molds, filling each mold about three-fourths full.
Place the molds in the freezer for at least 30 minutes, or until the coconut layer is slightly firm but not completely frozen.
Add the frozen blueberries and liquid sweetener to a blender.
Blend until smooth. If the mixture is too thick, add 1 to 2 tablespoons of water or coconut milk to help it blend.
Pour the blueberry mixture over the coconut layer in each mold.
Insert popsicle sticks and freeze for at least 4 hours, or until completely firm.
To unmold, run the outside of the popsicle molds under warm water for a few seconds, then gently pull out the popsicles.
Serve cold and enjoy right away.

Nutrition

Serving: 112gCalories: 207kcalCarbohydrates: 34gProtein: 1gFat: 7gSaturated Fat: 6gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.3gSodium: 13mgPotassium: 312mgFiber: 3gSugar: 25gVitamin C: 0.3mgCalcium: 39mgIron: 2mg

Notes

Full-fat canned coconut milk gives the popsicles a creamier texture than carton coconut milk.
Maple syrup or agave keeps the recipe vegan, while honey gives a slightly richer sweetness.
For a pretty layered look, let the coconut layer firm up before adding the blueberry layer.

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