Ginger Infused Creamy Coconut and Blueberry Pops

By Alexandra Dawson
June 30, 2015
3 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

Author Notes: 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!

Nutritional Information [per pop]
175 Calories, 20g Carbohydrates, 10g Fat, 1g Protein, .5g Fiber, 16.6g Sugar
Alexandra Dawson

Makes: 6 popsicles

  • 1 can (13.5 ounces) full fat coconut milk
  • 5 tablespoons honey, raw + local if possible
  • 1 teaspoon finely grated fresh ginger
  • 1/2 cup frozen blueberries
  1. 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.
  2. 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.
  3. After 1-hour remove mold from freezer and insert wooden sticks into each popsicle cavity. Return to freezer until popsicles are solid (about 4hours).

More Great Recipes:
Fruit|Dessert|5 Ingredients or Fewer|Gluten-Free|Make Ahead|Vegan|Vegetarian|Fourth of July|Memorial Day|Ice Cream/Frozen Desserts