Blueberry coconut ice pops

Satisfy a sweet tooth without refined sugar with these delicious, creamy coconut pops bursting with blueberry goodness.

Ingredients

Makes 8 popsicles
Prep time 10 minutes plus 4-6 hours to freeze
Vegan, Dairy Free, Gluten Free

• Blueberry compote
• 1 cup blueberries, fresh or frozen
• 1 tbsp water
• 1 tbsp maple syrup
• Coconut ice
• 1 tbsp maple syrup
• ¾ cup canned coconut cream
• ½ cup almond milk or 2-3 tbsp of natural dairy free yogurt

How to make

• In a small pot, combine blueberries, water, and maple syrup. Bring to a boil until liquid is syrupy and thick. Remove from heat to cool slightly
• In a small bowl, whisk together maple syrup, coconut milk, and almond milk or yogurt
• Fill popsicle molds a little over half full of the coconut milk blend. Spoon in blueberry mixture to fill the popsicle mold
• Place molds in freezer for 4-6 hours. If your molds don’t have built in sticks, pull them out after the first hour and insert a wooden popsicle stick