Blackberry Banana Coconut Popsicle is the perfect healthy sweet tasty cool treat. Full of coconut cream and fresh fruit making this recipe gluten free, dairy free, paleo and zero granulated sugar.
Popsicles are everywhere. Every time I look through pinterest I have a new beautiful photo of popsicles tempting me from my screen. They really are the perfect summer treat, easy fun and a great way to enjoy the fresh fruits of summer.
My Mom always use to make popsicles in little plastic holders for me throughout summer. I think she froze Kool-Aid.
I thought I would try my hand at making up my own flavor combination. My blackberry bushes were dripping berries, so I thought it would be a great to through in a handful into popsicles to freeze and enjoy. I first made these popsicles with a low fat coconut milk, and that was a mistake. The milk has too much milk and the pops were tasteless, and more ice than milk. Using the canned fattier coconut milk worked perfectly. Leaving a creamy thicker popsicle that worked perfect with the sweetness of the honey and banana.
You can substitute any berry that you prefer, or a blend of a few different varieties. Just have fun with it.
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- 1 cup blackberries (fresh or thawed frozen)
- 1 ripe banana, peeled
- 1 15 ounce can full fat coconut milk
- 1 tablespoon honey
- 1 tablespoons chia seeds (optional)
- In a blender add banana, coconut milk, honey and blend.
- Add chia seeds and stir to combine.
- Pour evenly into 6 popsicle molds (you can use paper cups and popsicle sticks)
- Drop in whole blackberries, spreading throughout.
- Place in freezer until frozen through.
- When you are ready to eat sit out on counter for a few minutes to allow to separate from holder so that the pops remove easily.