Creamy Blueberry Coconut Popsicles

sweetsharings

Prep Time: 10 minutes

Cook Time:

Serves: 10

These treats are very versatile, sugar-free, dairy-free, and made with only 3 ingredients! Creamy Blueberry Coconut Popsicles make a cool treat for any time of day or as grab-and-go breakfast for summer.

3 simple ingredients, coconut milk, fresh blueberries and natural Sweetener. Though you can use sugar, honey or agave, I always opt for sugar-free with skinny maple syrup and erythritol due to my Diabetes. Whichever sweetener you choose, just be sure to taste as you go along to suit you own taste and liking. 

NOTES and TIPS on Creamy Blueberry Coconut Popsicles :

You can just blend the blueberry puree with the sweetened coconut milk and place in moulds so it has an even colour. Freeze 4-6 hours. 

If you want a layered look, layer the popsicles as follows: add 2 tablespoons puréed fruit, then set in a freezer for about 20 minutes. Once the first layer has semi-frozen, remove from the freezer, then add 2 tablespoon coconut milk mix, set in the freezer for about 20 minutes, and repeat the process. 

Remove the popsicles from their moulds. For an easy release, place the popsicle moulds into a pot or bowl of warm water for about 20 seconds. 

Don’t store the frozen popsicles in the moulds. They will be very difficult to remove. It’s best to remove once they are set, then store in airtight containers in the freezer with parchment paper between each popsicle!

OTHER VARIATIONS :

Dairy-Free Chocolate Coconut Popsicles

Zesty Orange Coconut Popsicles

Sugar-free Mango Coconut popsicle

Dairy-Free Chocolate Coconut Popsicles

Serves : 6

1 can coconut milk (400g)

1 tablespoon natural unsweetened cocoa powder

3 tablespoons sweetener. Add more to suit your personal taste. (you can use sugar, honey or maple syrup too)

Blend all ingredients and fill moulds. Freeze for 4 hours till set. Remove from moulds and serve immediately or store in air tight containers in freezer with parchment paper between each popsicle.

Zesty Orange Coconut Popsicles

Serves 6

1 can coconut milk

1 ¼ cups freshly squeezed orange juice (295 mL)

2 tablespoons sweetener. Add more to suit your taste. (you can use sugar, honey or maple syrup too)

Blend all ingredients and fill moulds. Freeze for 4 hours till set. Remove from moulds and serve immediately or store in air tight containers in freezer with parchment paper between each popsicle.

Sugar-free Mango Coconut popsicle

Serves 6

1 can coconut milk full-fat

2 ripe mangoes or about 2 cups frozen mango

sweetener to taste. (you can use sugar, honey or maple syrup too)

Chop and add mango to blender. Add coconut milk to blender and blend well. Pour the mango blend into popsicle moulds.
Freeze for about 2- 4 hours. When ready to serve, put each mould under running water for few seconds then wiggle the popsicle out.

ENJOY!!

If you like coconut, then why not try these other vegan coconut desserts :

Vegan Coconut Rice Porridge

Layered Coconut Water Jelly

Blueberry Coconut Popsicle

Creamy Blueberry Coconut Popsicle

These treats are sugar-free, dairy-free, and made with only 3 ingredients! Easy grab-and-go breakfast for summer, or a cool treat for any time of day.
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Prep Time 10 mins
Course Dessert, Snack
Servings 10
Calories 98 kcal

Ingredients
  

  • 600 ml

    full fat coconut milk


  • 3 tbsp Natural sweetener. You can also use honey/agave/maple syrup/sugar if you desire. I used Erythritol Natural Sweetener 0 GI, 0 calorie

BERRY PUREE OR SAUCE

  • 300 g fresh or frozen fruit I used fresh blueberries. You can use mixed berries too or any other fruit.
  • 3 tbsp Natural Sweetener. You can also use granulated sugar/maple syrup/honey/Agave I used Skinny maple syrup and Erythritol

Instructions
 

  • In a large bowl or measuring jug add coconut milk and choice of sweetener.  Stir vigorously until you have a smooth consistency. Taste and add more sweetener, if desired. Set aside. (now is the time to adjust to your desired sweetness level).
  • Make the berry sauce or puree by combining the berries with the remaining 2 tablespoons of sweetener in a small heavy bottom pot. Place over medium heat and cook until the berries start to break down. Stir and continue cooking until it reaches a jam-like consistency.
  • * You can use the back of a wooden spoon or a fruit masher to mash the berries. Once the jam-like consistency is reached, remove the blueberry sauce from the heat.
  • Place a tablespoon of the coconut mixture in each popsicle mold.  Add a tablespoon of blueberry sauce. Top with another tablespoon coconut milk. Continue alternating until the popsicle mould is nearly full. Alternatively, you can blend the puree together with coconut milk and pour into moulds.
  • Place the top on the mould and add the popsicle sticks.  Freeze 4-6 hours. Once the popsicles are set, place the mould on counter for few minutes to loosen popsicles for removal.
  • If you are using silicon moulds, remove immediately once set. Remove the popsicles and enjoy immediately, or place in the freezer in an air-tight container with parchment paper dividing each row of popsicles. Do not store in moulds as it will be very difficult to remove.

Notes

Note:
You can just blend the blueberry puree with the sweetened coconut milk and place in moulds so it has an even colour. Freeze 4-6 hours.
Remove the popsicles from their moulds. For an easy release, place the popsicle molds into a pot or bowl of warm water for about 20 seconds only. 
Don’t store the frozen popsicles in the moulds. They will be very difficult to remove. It’s best to remove once they are set, then store in airtight containers in the freezer with parchment paper between each popsicle!

Nutrition

Calories: 98kcal
Keyword blueberries, coconut milk, dairy-free, gluten-free, Ice Lollies, popsicles, sugar-free, Summer Treat, vegan, vegetarian
Tried this recipe?Let us know how it was with a Rating or Comment!

If you make this recipe, post a pic on Instagram too and tag @sweetsharings with hashtag #sweetsharings for a shout out.

  • Prep Time: 10 minutes
  • Serves: 10

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