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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
can (13.5 ounces) full fat coconut milk
tablespoons honey, raw + local if possible
teaspoon finely grated fresh ginger
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).
- This recipe was entered in the contest for Your Best Recipe with Coconut
- This recipe was entered in the contest for Your Best Non-Dairy Frozen Dessert