With warm early summer sunshine finally in full swing, today I couldn’t be more excited to share my Ginger Infused Creamy Coconut and Blueberry Pops recipe – a creamy dreamy treat (with a secret little zip) to take your BBQ or picnic to the next level. Made with coconut milk, naturally sweet honey, plump blueberries and undertones of fresh ginger, these vegan popsicles are not only super-simple, but a lusciously smooth dairy-free alternative even the pickiest pop lover will enjoy. For this recipe, I used frozen blueberries, but feel free to get creative with whatever fresh berries are seasonally available near you – you could even do a mix for a red, white, and blue pop! I serve my vegan coconut popsicles on hot summer nights after a brilliant evening of grilling – making them extra fun by substituting popsicle sticks with Susty Party’s wooden cutlery!
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Ginger Infused Creamy Coconut and Blueberry Pops [makes 6 popsicles]
1 can (13.5 ounces) coconut milk
5 tablespoons local honey
1 teaspoon finely grated fresh ginger
½ cup frozen blueberries
In a medium saucepan, gently whisk together coconut milk, honey and ginger over medium-high heat. Once boiling, reduce heat to low, cover and allow mixture to simmer for 10 minutes.
Remove mixture from heat and allow to cool to room temperature. Carefully strain through a fine-mesh sieve (or nut-milk bag) into another bowl to remove the grated ginger, then divide evenly into popsicle molds (filling about ¾ way). Spoon frozen blueberries into each mold, allowing them to distribute throughout the mixture, then place mold into freezer.
After 1-hour remove mold from freezer and insert wooden sticks into each popsicle cavity. Return to freezer until popsicles are solid (about 4hours).
Nutritional Information [per pop]
175 Calories, 20g Carbohydrates, 10g Fat, 1g Protein, .5g Fiber, 16.6g Sugar
Thank you Susty Party for sponsoring this post, and thank you for reading!