"Keeping cool with these yummy coconut blueberry popsicles ~ coconut milk + coconut cream + organic blueberries + maple syrup + sea salt + vanilla extract + ground cinnamon + ground ginger"
Coconut, Blueberry, Cinnamon And Ginger Ice Pops
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Prep time 5hrs
Serves or Makes: makes 8-10 popsicles
Recipe Card
ingredients
- 1 1/2 cups blueberries, fresh or frozen
- 2 tablespoons filtered water
- 1 can coconut milk (13.5 fl oz)
- 1 cup canned coconut cream
- 1/3 cup pure maple syrup, grade B (*more or less to taste)
- 1 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ground ginger
Method
Step 1
In a small pot, combine blueberries and water and bring to simmer over high heat, stir at lower flame, cover and cook for 1-2 minutes.
Step 2
Spoon blueberry mixture into mold and press lightly against the edge. Set aside.
Step 3
In a separate sauce pan, whisk together coconut milk, coconut cream, maple syrup, vanilla extract, cinnamon and ginger over medium heat to dissolve. Let it cool.
Step 4
Pour coconut milk mixture into mold, filling to 1/4" below the top.
Step 5
Freeze for an hour then insert popsicle sticks.
Step 6
Place mold back in the freezer for at least another 3-4 hours until ice pops are solid. When ready to serve, let sit at room temperature for 5-10 minutes until they slide out.