It’s the summer and I can’t believe I haven’t made popsicles yet. I started making popsicles because I wanted something healthy for mini me and I and I needed to use the fruit in our garden. And voila Coconut Blueberry Popsicles.
We’ve been working really hard on our garden and within the last two years we’ve had a nice crop of fruits and vegetables. So many, we actually had enough to feed the family (and the neighbors) lots of fruits and vegetables. No need to let it go bad right?
Then my friend suggested I make ice pops. She said it was really easy. Half yogurt or fruit juice and half fruit. I figured I could do that and it wouldn’t take that much time. So I ran with it. It took me a minute to figure out how to get it out of the mold but I did it.
It’s funny how life is so connected. When I went to make these for my mini me, I must have been a little nostalgic of my life in New York City. One of my favorite things about summer when I lived there were fruit pops. I don’t remember the name of the company that made them. It may not even exist anymore, but I loved the coconut fruit bar. And you know me, I set out to make my own. And I did.
Side Note: These are Coconut Blueberry Popsicles at the request of my little one. If I had my way it would just be coconut but gotta keep the little one happy. 🙂
We also use these molds
Coconut Blueberry Popsicles
Makes 4 Popsicles
- 6 oz of Coconut Yogurt
- 6 oz of Blueberries
- 4 oz of Coconut Flakes
- 4 oz of Coconut Milk
Tools: medium bowl, spoon, popsicle mold
Mix coconut yogurt, blueberries and coconut flakes together.
Stir gently as to not break the the blueberries.
Next add the coconut milk and stir gently.
Use a spoon to scoop the mixture into the mold.
Leave at least 1/2 inch at the top. It allows the mixture to have room to expanded without making a mess in your freezer.
With the molds I have this equals 4 popsicles.
Place the mold in the freezer for at least 5 hours.
Once the pops have set, run the bottom under warm water to loosen the popsicle.