Blueberry Popsicle are filled with fresh blueberries, coconut cream and sweetened with maple syrup. Perfect healthy, gluten free, paleo, dairy free, vegan, simple and cool summer treat you can enjoy guilt free.
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When I was a kid we use to walk to the local market in the heat of summer and buy popsicles to help us cool off. They were nothing more flavored frozen ice on a pop.
Though I tend to think of thos frozen ice pops when I hear the word popsicles, popsicles really can be so much more. Like say creamy, sweet berry packed cold sticks of rich goodness.
Because Popsicles are perfect for cooling off during the hot summer months, you must, must, must start making your own. You can go crazy with the flavor combinations, packing them with whichever fruit is in season at the time. Because I have been blueberry obsessed these last few weeks I could resist coming up with a reach and creamy blueberry popsicle recipe to share with all of you…. and of course enjoy at home.
These Blueberry popsicles are so darn simple to make are a healthy alternative to a typical cream sicle, ice pop, popsicle, whatever you like to call it. Made with coconut cream and coconut milk, sweetened with maple syrup and fresh berries. These babies are paleo friendly, gluten free, vegan, and have no granulated sugar. What is not to love?
Did you enjoy popsicles growing up as a kid or did you have another favorite?
- 1 1/2 cups blueberries, fresh or frozen
- 1 1/2 Tbsp water
- 3 Tbsp + 2 Tbsp pure maple syrup
- 1 cup canned coconut milk
- 3/4 cup almond milk
- In a small sauce pot, combine blueberries, water, and 3 tablespoons maple syrup. Bring to a boil until liquid is syrupy and thick. Remove from heat. No need to mash the blueberries, keep them as is.
- In a small bowl, whisk together 2 tablespoons maple syrup, coconut milk, and almond milk.
- Fill popsicle molds a little over half full of coconut-almond milk. Spoon in blueberry mixture to fill the popsicle mold.
- Place plastic mold sticks on top and freeze for around 4 hours or until solid.
- If using wooden sticks freeze for 1 hour and then add. Freezing an additional 3 hours or until solid.