Blueberry Coconut Popsicles

Blueberry Coconut Milk Popsicles


  • 1 pint blueberries
  • 1 13.5 ounce can full fat coconut milk divided
  • 2 - 4 tablespoons agave depending on taste and sweetness of blueberries


  1. Add blueberries, agave, and 1 cup of the coconut milk to a food processor or blender and puree until smooth
  2. Pour into popsicle molds, leaving an inch or so of space at the top
  3. Transfer remaining coconut milk to a measuring cup and slowly pour on top of the blueberry mixture
  4. Take a butter knife and slide into each mold and swirl a little bit
  5. Cover with lid, insert sticks into each, leaving about an inch or so out
  6. Freeze overnight
  7. To remove the pops, fill sink with hot water and set into water for 15 seconds, careful not to go over the top
  8. If the popsicles don't easily slide out, dunk the mold again for another 10 - 15 seconds
  9. Serve immediately or refreeze on a plate