Vegan Blueberry Coconut Popsicles

Total time5 hr 20 min

Prep time15 min

Cook time5 min

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Ingredients

8 servings

For the blueberry layer

2 cups fresh or frozen blueberries
2 tbsp honey
Full Circle Organic 100% Pure Maple Syrup Butternut Mountain Farm Butternut Mountain Farm Maple Syrup, 12 oz Butternut Mountain Farm 100% Pure Vermont Organic Maple Syrup - 12 Fl. Oz.
Jakeman's Organic Pure Maple Syrup
Maple Joe 100% Pure Organic Amber Maple Syrup, 6.4 fl oz
See all
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.

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