The ultimate summer treat, these coconut blueberry pops are creamy, perfectly sweet, coconutty, and delicious.
The blueberries, vanilla, coconut cream, cinnamon, and ginger all come together to create the dreamiest flavor combination. It’s beyond delicious.
These pops are a perfect warm weather staple to have in the freezer when you’re craving something sweet. They’re a LOT more fun than ice cream and take way less effort.
I love that this recipe takes less than 30 minutes of prep. Your freezer does the rest of the work. It’s a win-win-win.
If you give this recipe a try, let me know in the comments below or tag your photo @feedyourglow, hashtag #feedyourglow on IG.
Enjoy making these coconut blueberry pops all summer long!
- There are tons of popsicle molds to choose from – I’ve tried several and this one was my favorite ~ perfect pops every single time.
- Don’t forget to buy popsicle sticks for this recipe!
Yields: 8-10 popsicles
1 ½ cups blueberries, fresh or frozen
2 tablespoons filtered water
1 can coconut milk (13.5 fl oz)
1 cup canned coconut cream
1/3 cup pure maple syrup, grade B (*more or less to taste)
1 teaspoon pure vanilla extract
¼ teaspoon cinnamon
¼ teaspoon ground ginger
In a small pot, combine the blueberries and water, bring it to a simmer over high heat, then cover and cook it over low heat for another 1-2 minutes.
Spoon the blueberry mixture into the mold and press lightly against the edges. Set aside.
In a separate sauce pan, whisk together the coconut milk, coconut cream, maple syrup, vanilla extract, cinnamon, and ginger over medium heat to dissolve. Let it cool.
Pour the coconut milk mixture into the popsicle mold, filling it to ¼” below the top.
Freeze them for an hour, then insert the popsicle sticks.
Place the mold back into the freezer for at least another 3-4 hours until the ice pops are solid.
When they’re ready to serve, let them sit in room temperature for 5-10 minutes until they slide out.
Enjoy immediately and store leftover pops in the freezer for up to two weeks.