Coconut, Blueberry, Cinnamon And Ginger Ice Pops

"Keeping cool with these yummy coconut blueberry popsicles ~ coconut milk + coconut cream + organic blueberries + maple syrup + sea salt + vanilla extract + ground cinnamon + ground ginger"
-- @feedyourglow

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  • Recipe Card
Prep time 5hrs
Serves or Makes: makes 8-10 popsicles

Recipe Card


  • 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


  • 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.