Eosinophilic Esophagitis Friendly Blueberry Lemon Coconut Popsicles
Total time6 hr 15 min
Prep time15 min
Cook time0 min
4.7(11)
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Learn more →Ingredients
8 servings
- 2 cups fresh or frozen blueberries
- 1 can (13.5 oz) full-fat coconut milk
- 3 tbsp honey
- 3 tbsp fresh lemon juice (from about 2 lemons)
- 1 tsp lemon zest
- ¼ tsp vanilla powder
- 1 pinch fine sea salt
Instructions
- 1
Combine the blueberries, coconut milk, honey, lemon juice, lemon zest, vanilla powder, and sea salt in a blender. Blend on high until completely smooth, about 45–60 seconds.
- 2
Pour the blended mixture through a fine-mesh strainer set over a large measuring cup or bowl, pressing the solids with a spatula until only dry pulp remains. Discard the pulp.
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