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Blueberry and coconut popsicles

Level
very easy
Prep Time
5 mins
Serves
650

Ingredients

1 container
blueberries
500 mL
375 mL
regular coconut milk
1 can
45 mL
maple syrup
3 tbsp.
2.5 mL
vanilla extract
½ teaspoon
To taste grilled coconut chips
6
popsicle moulds
6
popsicle sticks

Directions

Step 1
Purée the blueberries in a food processor. Add the coconut milk, vanilla, and maple syrup and blend. The mixture should be light purple in colour.
Step 2
Pour the mixture into the popsicle moulds.
Step 3
Add the grilled coconut chips to the top of the popsicles directly in the moulds.
Step 4
Insert the sticks and freeze for five hours. If necessary, dip the moulds briefly in hot water to make it easier to remove the popsicles.