Wild Blueberry Coconut Ice Pops

RECIPE: Blueberry coconut ice pops

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

Makes 8 popsicles

Ingredients

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 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