There’s nothing quite like indulging in a cold treat on a scorching summer day, and these coconut blueberry ice pops are the perfect solution! They’re not only delicious but also a fun and healthy project to make with the kids. With just a few simple ingredients, you can create these refreshing popsicles that will keep everyone cool while packing in some nutrition. The combination of creamy coconut and vibrant blueberries is irresistible, and the best part? You can customize them to your family’s liking.

When making these ice pops, I’ve found that the key is to use ripe blueberries for the best flavor. You can even toss in a handful of other fruits if you like. These pops are not overly sweet, making them a great treat for kids and adults alike.

Why You’ll Love This Recipe

Refreshingly creamy texture from coconut milk.
Naturally sweet and colorful blueberries that appeal to kids.
Easy to customize with your favorite fruits.
Quick to prepare with minimal effort involved.
Healthier alternative to traditional store-bought ice pops.

Ingredients

1 can (14 oz or 400 ml) coconut milk
1 cup (150 g) fresh blueberries
2 tablespoons (30 g) honey or maple syrup (optional, adjust based on sweetness preference)
1 teaspoon (5 ml) vanilla extract
A pinch of salt

Step-by-Step Instructions

Blend Ingredients: In a blender, combine the coconut milk, honey or maple syrup, vanilla extract, and salt. Blend until smooth.
Prepare Blueberries: If you prefer whole berries in your pops, give the blueberries a quick rinse and set aside. For a smoother texture, you can puree them slightly in the blender too.
Layer Mixture: Pour a bit of the coconut mixture into your ice pop molds, filling them about a third of the way.
Add Blueberries: Add a layer of blueberries into the molds, pushing them down slightly if you like them to be mixed in.
Repeat Layers: Continue to alternate layers of the coconut mixture and blueberries until you reach the top of the molds.
Insert Sticks: Once filled, insert sticks into the molds. If your molds do not come with sticks, you can use small wooden sticks or chopsticks.
Freeze: Place the molds in the freezer for at least 4-6 hours, or until fully set.
Unmold: To release the pops, run warm water over the outside of the molds for a few seconds, then gently pull out the pops.

Pro Tips

For easy pouring, use a measuring cup or jug to transfer the blended mixture into the molds.
If you have leftover coconut mixture, consider freezing it in ice cube trays for a great addition to smoothies.
Make sure to let the pops set for long enough; if they’re still soft in the center, they’ll be difficult to remove from the molds.

Common Mistakes

Not allowing the pops enough time to freeze completely can lead to liquidy centers, making them hard to unmold.
Over-filling the molds can result in spills as they expand while freezing.
Not using ripe berries may result in a less sweet flavor; be sure to pick the best berries!

Variations

Swap blueberries for strawberries or raspberries for a different fruity flavor.
Add a squeeze of lime juice to the coconut mixture for a zesty kick.
Mix in some shredded coconut for added texture.
For a chocolate twist, drizzle melted dark chocolate into the molds before freezing.

Serving Suggestions

Serve these ice pops as a refreshing dessert after lunch or as a cool treat for a summer gathering.

Storage Instructions

Store any leftover ice pops in an airtight container in the freezer for up to 2 months.

Nutrition Estimate

Approximately 120 calories, 2 g protein, 12 g carbohydrates, and 7 g fat per pop.

Frequently Asked Questions

Can I use other types of milk?
Yes, almond milk or any other plant-based milk can be used, but it may alter the creaminess.

How long do they take to freeze?
Typically, 4-6 hours should be sufficient for these pops to set completely.

Can I omit the sweetener?
Absolutely! If your blueberries are sweet enough, feel free to skip the honey or maple syrup.

What if I don’t have molds?
Paper or plastic cups can work as substitutes; just use aluminum foil to hold the sticks in place.

Are these popsicles suitable for a vegan diet?
Yes, if you use maple syrup as the sweetener, they can easily be made vegan.

These coconut blueberry ice pops are sure to be a hit this summer! Enjoy the delightful blend of flavors, and let the kids get creative with their own fruity combinations.

Coconut Blueberry Ice Pops

These coconut blueberry ice pops are a refreshing and healthy treat, perfect for cooling down on a hot summer day. Easy to customize and fun to make with kids, they combine creamy coconut and vibrant blueberries for a delightful snack.

Print Recipe Pin Recipe

Prep Time 10

Total Time 6

Servings: 8 popsicles

Course: Dessert, Snack

Cuisine: American

Calories: 120

Ingredients Method Notes

Ingredients

Ice Pop Mixture

1 can coconut milk (14 oz or 400 ml)
2 tablespoons honey or maple syrup (optional, adjust based on sweetness preference)
1 teaspoon vanilla extract
a pinch of salt

Main Fruit

1 cup fresh blueberries Use ripe blueberries for best flavor.

Method

Preparation

In a blender, combine the coconut milk, honey or maple syrup, vanilla extract, and salt. Blend until smooth.
If you prefer whole berries in your pops, give the blueberries a quick rinse and set aside. For a smoother texture, you can puree them slightly in the blender too.

Layering

Pour a bit of the coconut mixture into your ice pop molds, filling them about a third of the way.
Add a layer of blueberries into the molds, pushing them down slightly if you like them to be mixed in.
Continue to alternate layers of the coconut mixture and blueberries until you reach the top of the molds.
Once filled, insert sticks into the molds. If your molds do not come with sticks, you can use small wooden sticks or chopsticks.

Freezing

Place the molds in the freezer for at least 4-6 hours, or until fully set.

Serving

To release the pops, run warm water over the outside of the molds for a few seconds, then gently pull out the pops.

Notes

For easy pouring, use a measuring cup or jug to transfer the blended mixture into the molds. Store leftover ice pops in an airtight container in the freezer for up to 2 months. Variations include swapping blueberries for other fruits or adding lime juice.