3-Ingredient Blueberry Coconut Milk Popsicles that require 5 minutes of prep! The hardest part is waiting for the popsicles to freeze. Dairy-free, refined sugar-free, and vegan, these creamy blueberry popsicles taste like an absolute treat but are a little more health-conscious than the store-bought popsicle counterpart.
About four score and seven years ago (in other words, in 2015), I shared my recipe for Strawberry Coconut Milk Popsicles.
It has been a reader favorite each and every spring and summer since then.
Inspired to keep the fresh fruit popsicle love going, I decided to finally revisit the topic using fresh blueberries instead of strawberries.
There are a few key differences between this recipe for blueberry coconut popsicles and my original strawberry version.
Honestly, I couldn’t possibly tell you which one I love more, because they’re both so tasty!
My favorite part about this simple, easy popsicle recipe is that it tastes so refreshing, satisfies the sweet tooth, and is packed with antioxidants to keep you feeling glowy.
If you’ve never made homemade popsicles, no sweat.
All you need for this recipe is a high-powered blender or food processor, a popsicle mold, and popsicle sticks.
If you have kids, this is a fun project, and they will truly appreciate the fruits of their labor. I will say, it may be a good idea to select lighter colored fruits in case you’re worried about them staining clothing 😉
Let’s discuss the natural ingredients to make creamy blueberry popsicles!
Ingredients For Blueberry Coconut Milk Popsicles:
Fresh Blueberries: The star of the show are fresh berries! We blend up a significant amount of blueberries with creamy coconut milk and pure maple syrup to make creamy blueberry popsicles.
I like fresh blueberries best (versus frozen) because I find the texture turns out very creamy. Frozen blueberries work great too, but the texture tends to be a bit icier (or grainier).
Wild blueberries work, but I find regular blueberries have more berry flavor for the best results.
Full-Fat Canned Coconut Milk: The creamy element here that makes the popsicles taste like absolute bliss!
Full-fat canned coconut milk gives the vibe that you’re eating ice cream or a rich dessert. The texture turns out so creamy and the fat content also levels up the flavor of the whole experience, which is why I don’t recommend substituting it for any other dairy-free milk like almond milk or oat milk.
While other milks will freeze just fine, the texture of the popsicles turn out less luxurious, and more like ice pops. To avoid icy popsicles, stick with the canned coconut milk.
Pure Maple Syrup: Used to sweeten the popsicles, pure maple syrup keeps the popsicles refined sugar-free and also vegan friendly.
You can adjust the amount up or down according to your personal taste. For me, the recipe as written gives just the right level of sweetness.
If you follow a low-carb diet, you can omit the pure maple syrup and use ¼ cup of your favorite sugar-free confectioners sweetener.
I recommend using a powdered sweetener so that it mixes in with the ingredients easily, although a regular granulated sweetener will work too.
Sea Salt: A pinch of salt levels up all of the flavors of each individual ingredient so that each ingredient stands out. Don’t skip it!
Recipe Adaptations:
- Add 1/2 tsp pure vanilla extract if you’d like.
- Mix it up with different fruit to customize these healthy snacks.
- Add 2 Tbsp lemon juice plus 1 teaspoon of lemon zest for lemon blueberry popsicles.
- Replace 1/2 cup of the coconut milk with 1/2 cup of vanilla yogurt, plain yogurt, full-fat Greek yogurt, or your flavor of choice for blueberry yogurt popsicles.
Now that we’ve covered the simple ingredients for blueberry popsicles, let’s freeze some up!
How to Make Blueberry Coconut Milk Popsicles:
Place blueberries, coconut milk, pure maple syrup, and salt in a high-speed blender and blend until completely smooth.
There may still be little flecks of the outside of the blueberries in the popsicle mixture, but this won’t affect the texture.
Pour the blueberry mixture into the popsicle mold, filling the holes almost all the way up.
Insert a wooden popsicle stick into each of the holes and cover the mold with its cover.
Freeze popsicles for 4 to 8 hours, or until they have completely set up.
When you’re ready to eat a popsicle, you can run the outside of one (or more) of the molds under warm water for 30 seconds, or until the popsicle melts just enough to loosen up from the mold.
You can also thaw the popsicles at room temperature until they release easily from the mold.
Enjoy these delicious popsicles on hot summer days or whenever the craving strikes.
How to Store Popsicles:
Store popsicles in the popsicle mold until they are all eaten up. If you need the mold to make other popsicle flavors, you can remove all of the popsicles and store them in a large zip lock bag or an airtight container for up to 3 months.
And that’s it! A delicious blueberry popsicle recipe that makes for the perfect summer treat on a hot day.
A great way to use up fresh blueberries, these healthy popsicles with lower added sugar will surely be your favorite fruit popsicles for warm weather.
If you love an easy homemade popsicle recipe, also try out these delicious frozen desserts:
More Popsicle Recipes:
- Vegan Key Lime Popsicles
- Almond Joy Popsicles
- Keto Fudgesicles
- 2-Ingredient Orange Creamsicles
- Dairy-Free Fudgesicles
Enjoy the cool, creamy, refreshing berry bursts of flavor of these easy blueberry popsicles!
Blueberry Coconut Milk Popsicles
Equipment
Ingredients
- 4 cups fresh blueberries or frozen blueberries
- 1 (15-oz) can full-fat coconut milk
- ¼ cup pure maple syrup
- 1/8 tsp sea salt
Instructions
- Place blueberries, coconut milk, pure maple syrup, and salt in a high-speed blender and blend until completely smooth. There may still be little flecks of the outside of the blueberries in the popsicle mixture, but this won’t affect the texture.
- Pour the blueberry mixture into the popsicle mold, filling the holes almost all the way up.
- Insert a wooden popsicle stick into each of the holes and cover the mold with its cover.
- Freeze popsicles for 4 to 8 hours, or until they have completely set up.
- When you’re ready to eat a popsicle, you can run the outside of one (or more) of the molds under warm water for 30 seconds, or until the popsicle melts just enough to loosen up from the mold. You can also thaw the popsicles at room temperature until they release easily from the mold.
- Enjoy these delicious popsicles on hot summer days or whenever the craving strikes.
Video
Nutrition
This post contains affiliate links, which means I make a small commission off items you purchase at no additional cost to you.
My four-year-old wanted to make blueberry popsicles. When I read him the ingredient list for your recipe, he picked yours. He took your recipe to his preschool and they made it together. It was a hit at his school! We’ll have to make it again at home.
Aww I’m so happy to hear that, Audrey! Thanks so much for swinging back around to share! xo
Instead of using popsicle molds have you tried freezing it in a container then scooping it like ice cream 🍨
Oooh, I haven’t tried that but it’s such a great idea!! I bet it would be amazing as ice cream. In my experience, ice cream made with coconut milk turns out tasty but requires a little more time to thaw (just as a heads up). Let me know if you try it! xo
Four score and seven is 87 years. A score is 20.
Hi Kevin,
I appreciate it…I was joking 😉