Low FODMAP Blueberry Coconut Popsicles

Total time5 hr 20 min

Prep time15 min

Cook time5 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

8 servings

For the blueberry layer

2 cups fresh or frozen blueberries
Wyman Wild Blueberry - 15 OZ Dole Blueberries Signature SELECT Blueberries Whole Unsweetened - 48 Oz Signature SELECT Blueberries Whole Unsweetened - 12 Oz Earthbound Farm Organic Blueberries
See all
2 tbsp honey
Chef's tip
Use the same amount. Maple syrup is a little thinner and less sticky than honey.
1 tbsp fresh lemon juice
1 tsp lemon zest

For the coconut layer

1 can (13.5 oz) full-fat coconut milk
2 tbsp honey
Chef's tip
Use the same amount. Maple syrup is a little thinner and less sticky than honey.
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!