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blueberry coconut popsicles

Blueberry Coconut Popsicles

These blueberry coconut popsicles are creamy, refreshing, and naturally sweetened. Made with coconut milk, blueberries, and a touch of maple syrup, they’re perfect for hot days. Easy to make, dairy-free, and a total summer win.
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Prep Time 10 minutes
Freezing time 6 hours
Servings: 6 popsicles
Course: Dessert, Snack
Cuisine: Dairy-Free Dessert, Summer Treat
Calories: 150
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups fresh or frozen blueberries
  • 1 can 13.5 oz full-fat coconut milk, shaken well
  • 3 –4 tbsp maple syrup or honey if not vegan
  • 1 tsp vanilla extract
  • 1 tsp lemon zest optional

Method
 

  1. Blend blueberries – Add blueberries, 1–2 tbsp maple syrup, and lemon zest (if using) to a blender. Blend until smooth. Taste for sweetness.
  2. Mix coconut layer – In a bowl, whisk coconut milk, the rest of the maple syrup, and vanilla until smooth.
  3. 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.
  4. Freeze – Insert sticks and freeze for at least 4–6 hours or overnight.
  5. 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.