Rye Free Blueberry Lemon Coconut Popsicles

Total time6 hr 15 min

Prep time15 min

Cook time0 min

Rye Free Blueberry Lemon Coconut Popsicles

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

2 cups fresh or frozen blueberries
1 can (13.5 oz) full-fat coconut milk
Thai Kitchen Unsweetened Coconut Milk - 13.66 Fl. Oz.Goya Coconut Milk 13.5oz Thai Kitchen Organic Unsweetened Coconut Milk - 13.66 Fl. Oz.Native Forest Unsweetened Organic Classic Coconut Milk 13.5 fl oz A Taste of Thai Coconut Milk 13.5 Oz
See all
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.

Want the full recipe?

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