Blueberry coconut popsicles are my go-to treat when the summer heat turns my kitchen into a sauna. They’re creamy from coconut milk, bright from fresh blueberries, and sweet without the sugar overload. The best part? You only need a few ingredients and a blender.
This recipe works for everyone — whether you’re dairy-free, vegan, or just craving something light. You can even make them look fancy with layers or a swirl. Let’s dive right in before the blueberries disappear from the market.
Why You’ll Love These Blueberry Coconut Popsicles
- Dairy-free and vegan – coconut milk keeps them creamy without any dairy.
- Naturally sweetened – no refined sugar, just maple syrup or honey.
- Easy to make – you can whip these up in 10 minutes, then freeze.
- Customizable – layer, swirl, or add lemon zest for a citrus pop.
Ingredients You’ll Need
For 6 popsicles, you’ll need:
- 1 ½ cups fresh or frozen blueberries (fresh gives brighter color, frozen works just fine)
- 1 can (13.5 oz) full-fat coconut milk – shake well before using
- 3–4 tbsp maple syrup (or honey if not vegan) – adjust to taste
- 1 tsp vanilla extract
- Optional: 1 tsp lemon zest for a refreshing twist
Step-by-Step Instructions
1. Prepare the Blueberry Layer
- Add blueberries, 1–2 tbsp maple syrup, and lemon zest (if using) to a blender.
- Blend until smooth. Taste and adjust sweetness.
2. Prepare the Coconut Layer
- In another bowl, whisk coconut milk, remaining maple syrup, and vanilla extract until smooth.
3. Assemble the Popsicles
- Layered look: Spoon a little blueberry puree into the molds, freeze for 15–20 minutes, then add coconut mixture. Repeat layers until full.
- Swirled look: Fill molds halfway with coconut, add blueberry puree, then use a skewer to swirl gently. Top with more coconut mixture.
4. Freeze
- Insert sticks and freeze for at least 4–6 hours, or overnight for best results.
Flavor Variations & Add-Ins
- Tropical twist: Add 2 tbsp shredded coconut to the coconut layer for texture.
- Citrus burst: Increase lemon zest and add a squeeze of juice.
- Berry mix: Swap half the blueberries for raspberries or blackberries.
- Protein boost: Stir in 1 tbsp plant-based protein powder into the coconut layer.
Tips for Creamy Blueberry Coconut Popsicles
- Shake the coconut milk well before using — separation leads to icy layers.
- Taste each mixture before freezing; sweetness fades slightly when frozen.
- For extra smooth popsicles, strain the blueberry puree to remove seeds and skins.
- Run the molds under warm water for 10 seconds before unmolding — they’ll slide right out.
- Use wooden sticks instead of plastic for a more secure hold.
Why This Recipe Works for Everyone
These popsicles tick a lot of boxes. They’re dairy-free blueberry coconut popsicles for lactose-intolerant friends, vegan blueberry coconut popsicles for plant-based eaters, and healthy blueberry coconut popsicles for those avoiding refined sugar. Plus, they’re easy blueberry coconut popsicles for busy days and even fit the 3-ingredient blueberry coconut popsicles category if you skip lemon zest and vanilla.
Try These Before You Freeze
If you’re feeling adventurous, experiment with:
- Half-sweetener batches to see which you prefer.
- Mini molds for bite-sized pops.
- Sprinkled coconut inside the molds before pouring for a decorative edge.
Tasting a small spoonful of each layer before freezing can save you from “meh” results — think of it like a chef’s sneak peek.
Final Thoughts
These creamy blueberry coconut popsicles are proof that summer desserts don’t have to be complicated. Whether you go for the swirl or the layered style, you’ll end up with something refreshing, healthy, and downright pretty. So grab your molds, toss those blueberries in the blender, and let’s make the kind of treat that makes you smile before the first bite.
Blueberry Coconut Popsicles
Ingredients
Method
- Blend blueberries – Add blueberries, 1–2 tbsp maple syrup, and lemon zest (if using) to a blender. Blend until smooth. Taste for sweetness.
- Mix coconut layer – In a bowl, whisk coconut milk, the rest of the maple syrup, and vanilla until smooth.
- Assemble popsicles – For layers, add blueberry puree to molds, freeze 15 minutes, then add coconut mixture. Repeat if desired. For a swirl, add both mixtures and stir lightly with a skewer.
- Freeze – Insert sticks and freeze for at least 4–6 hours or overnight.
- Unmold and enjoy – Run molds under warm water for a few seconds to release.
Notes
- For extra smooth popsicles, strain the blueberry puree to remove seeds.
- If you like sweeter popsicles, taste each mixture before freezing and adjust the maple syrup.
- Full-fat coconut milk makes them creamy; light coconut milk will be more icy.
FAQs
1. Can I use light coconut milk instead of full-fat?
Yes, but your popsicles will be icier and less creamy.
2. How long do these keep in the freezer?
Up to 2 months, but they taste best within the first 3 weeks.
3. Can I replace maple syrup with another sweetener?
Absolutely. Agave nectar or coconut sugar syrup both work well.
4. Can I skip the lemon zest?
Yes, but it adds a bright note that balances the coconut.
5. How do I make layered blueberry coconut popsicles look clean?
Freeze each layer for about 15 minutes before adding the next.
