AIP Friendly Blueberry Coconut Popsicles
These frozen treats are everything a summer dessert should be — vibrant, creamy, and genuinely refreshing. The blueberry layer gets cooked down with honey and brightened with fresh lemon juice and zest before being blended and strained into a silky purée, while the coconut layer is rich and smooth thanks to full-fat coconut milk and a touch of vanilla powder. Layered and swirled together in the molds, they freeze into something that looks almost too pretty to eat. Following an autoimmune protocol often means giving up the frozen novelties you used to love, since most store-bought options are loaded with off-plan additives, dairy, or refined sugars — this recipe sidesteps all of that with a short, clean ingredient list. Every single component here fits the framework without any substitutions or workarounds needed. The recipe makes 8 popsicles, so you can stock the freezer and have a grab-and-go treat ready all week long. Just a quick run of warm water over the molds and they release cleanly — simple, satisfying, and genuinely worth the overnight freeze.
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Learn more →Ingredients
8 servings
For the blueberry layer
- 2 cups fresh or frozen blueberries
- 2 tbsp honey
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~3/4 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
For the coconut layer
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp honeyIngredient note
AIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~3/4 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
- ½ tsp vanilla powder
Instructions
- 1
Combine the blueberries and 2 tbsp honey in a small saucepan over medium heat. Cook, stirring occasionally, until the berries burst and release their juices and the mixture is slightly thickened, about 4–5 minutes.
- 2
Remove the saucepan from the heat and stir in the lemon juice and lemon zest. Let the mixture cool for 5 minutes, then blend until smooth using a blender or immersion blender. Strain through a fine-mesh strainer into a bowl, pressing with a spoon to extract as much liquid as possible; discard the solids. Set the blueberry purée aside to cool to room temperature.
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