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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.
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Prep Time 10 minutes
Total Time 6 hours
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
  1. In a blender, combine the coconut milk, honey or maple syrup, vanilla extract, and salt. Blend until smooth.
  2. 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
  1. Pour a bit of the coconut mixture into your ice pop molds, filling them about a third of the way.
  2. Add a layer of blueberries into the molds, pushing them down slightly if you like them to be mixed in.
  3. Continue to alternate layers of the coconut mixture and blueberries until you reach the top of the molds.
  4. Once filled, insert sticks into the molds. If your molds do not come with sticks, you can use small wooden sticks or chopsticks.
Freezing
  1. Place the molds in the freezer for at least 4-6 hours, or until fully set.
Serving
  1. 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.