Summer is winding down and it makes me a little sad. I love having access to fresh fruits and vegetables and preparing simple summer meals and salads. Things are bit more relaxed with my kids on summer break and I rarely turn on my oven. Today’s recipe is truly an easy, summer recipe for those of us who don’t want to work too hard in the kitchen on a hot summer day. It’s sweet and creamy and delightfully indulgent. Shhhh…. no one needs to know it’s healthy for you!
As many of you know, both my daughters are lactose intolerant and my husband and I have digestive issues with dairy as well. Being dairy free can be hard sometimes, especially for kids who just want to eat ice cream and popsicles all summer long. So how do we get around this? We make our own dairy free and gluten free versions!
One of our favorite summer snacks are popsicles, or as we refer to them at our house—“pops!” There are endless possibilities for popsicle flavors but I like to use whatever fresh, local fruit is available. It just so happens to be blueberry season now and I have a freezer full of blueberries! Feel free to substitute any berry or fruit (fresh or frozen) for the blueberries, adjusting the sweetness as needed.
For the Blueberry Coconut Cream Popsicles, you’ll be blending together berries with a bit of honey or pure maple syrup and creamy coconut milk. Super easy! No dairy, no gluten, and no hard work!
Blueberry Coconut Cream Popsicles
INGREDIENTS:
1 (15 oz) can full fat coconut milk
1/8 –1/4 cup raw local honey or pure maple syrup (depending on the sweetness of your berries)
1 1/2 cups blueberries (fresh or frozen)
INSTRUCTIONS:
In a food process or blender, combine all ingredients and blend until smooth. Add more honey or pure maple syrup to taste if needed.
Pour into popsicle molds and freeze until firm, about 4 hours. You can find my favorite popsicle molds here
and here.
and To remove the popsicle, either let them sit out for 5-10 minutes until soft enough to pull out, or submerge the bottom of the popsicle mold in room-temperature water for 10-15 seconds, then gently pull to release.
NOTE FROM JEN
You may substitute the blueberries with any berry or fruit, adjusting the sweetness as needed. The sweetness will mellow when frozen.
I use full-fat coconut milk in this (and most) frozen coconut recipes because it results in a creamier frozen texture that more closely mimics dairy cream. You can certainly use a lower fat-content coconut milk, but it will result in an “icier” textured pop.
Enjoy!
Jen
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| Prep Time | 15 minutes |
| Passive Time | 4 hours |
| Servings |
pops
|
Ingredients
- 1 can full fat coconut milk
- 1/8-1/4 cup raw local honey or pure maple syrup depending on the sweetness of your berries
- 1 1/2 cups fresh or frozen blueberries
Ingredients
|
|
Instructions
- In a food process or blender, combine all ingredients and blend until smooth. Add more honey or pure maple syrup to taste if needed.
- Pour into popsicle molds and freeze until firm, about 4 hours. You can find my favorite popsicle molds here.
- To remove the popsicles, either let them sit out for 5-10 minutes until soft enough to pull out, or submerge the bottom of the popsicle mold in room-temperature water for 10-15 seconds, then gently pull to release.
Recipe Notes
You may substitute the blueberries with any berry or fruit, adjusting the sweetness as needed. Remember, the sweetness will mellow when frozen.
I use full-fat coconut milk in this (and most) frozen coconut recipes because it results in a creamier frozen texture that more closely mimics dairy cream. You can certainly use a lower fat-content coconut milk, but it will result in an "icier" textured pop.
Recipe by Jen @ www.myhealthyhomemadelife.com
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