Blueberry Coconut Popsicles are a delightful blend of berries, coconut yogurt and milk dipped in decadent white chocolate and toasted coconut and freeze-dried berries.
HEY YOU! Yes, I’m still kicking around – in case you were wondering. I’ve been busy making up for last summer and that has meant less blogging and social media. Soaking up the rays and frolicking in the lake has its downside, apparently. It’s called heat stroke. So no trek to the cottage this long weekend, which provides the perfect opportunity to catch up and chill with you guys!
Let’s do it with these mini Blueberry Coconut Popsicles!
Blueberries are in season and make an appearance in just about everything we make lately, from salads to smoothies, crumbles, pancakes and popsicles. That they are a known source of Vitamin C and fibre makes them all the more attractive, beyond their rich, jewel tone.
What I love about this time of year is the abundance of local produce. Better, you can head just a couple hours outside the city to pick your own between mid-July and late September. We grow tomatoes, cucumbers and other vegetables and herbs in our backyard, but no fruits (although, tomatoes are technically a fruit). That’s why it is such a treat to return home with a bucket, or three, filled with fresh, locally grown berries.
Some of our haul, naturally end up in the freezer for smoothies. Here are a few things to keep in mind when storing and using blueberries:
- They cook and bake well, which makes them a good candidate for both sweet and savoury dishes. Add some to a bean salad, or pair a balsamic blueberry sauce with a little salmon.
- When using in cakes, dredge the berries (toss in flour) before adding to the batter. This prevents them from sinking to the bottom of the batter and helps to minimize bleeding. I show a little video of this in my Blueberry Maple Bundt post.
- Freeze berries at their peak. I stem, and gently rinse my blueberries in a colander set in a bowl of cool water (same as I would with raspberries). I’ve heard that one should not wash blueberries prior to freezing, as the berries develop a tough skin. For the convenience of using them straight from frozen, I wash first. My Vitamix will pulverize that tough skin into yummy Blueberry Roasted Hazelnut Milk Popsicles or Blueberry Chia Smoothie.
These mini Blueberry Coconut Popsicles are a delightful way to enjoy some blueberries this season. They are basically three ingredients and are easy on the eyes, even if you choose not to dip and decorate them. Here’s a little video I shot and edited rather amateurishly from my phone.
I’ve talked about my love for this brand of popsicle mold in a number of older posts. I love that you can use them for baking, as well as freezing. I particularly like this one for it’s size – it’s the perfect portion size for popsicles of a more decadent persuasion. I also adore the chocolate bar shape that I used for my Malted Matcha Pistachio Popsicles and Cherry Coconut Popsicles and this version that I used for my Banana Hazelnut Espresso Popsicles.
Whip up a batch, or ten, of these Blueberry Coconut Popsicles for your next summer get-together. Have some fun and make a party out of it by creating a build your own popsicle station. How fun!!
Blueberry Coconut Popsicles
- 1 cup blueberries or mixed berries, fresh or frozen
- 1/2 cup coconut yogurt
- 1/2 cup coconut milk
- 1/2 vanilla bean or 1/2 teaspoon vanilla bean paste, scraped
- 1 banana optional, frozen
- 1/2 cup white chocolate or purchased coating chocolate, melted
- 1 tablespoon coconut oil
- freeze-dried blueberries
- freeze-dried raspberries or strawberries
- coconut flakes unsweetened, toasted
To make the popsicles:
Place all ingredients in a high-powered blender and blend until well combined.
Pour into molds and freeze for at least 4 hours.
To make the chocolate shell:
Melt the chocolate in 30 second intervals in the microwave (I did mine twice - 60 seconds). Remove and stir to melt any remaining pieces of chocolate.
Add the coconut oil and stir to fully combine. Allow to cool for about 10 minutes.
To make the garnish:
Add about a tablespoon each of the freeze-dried berries and a handful of coconut flakes to a coffee grinder. Pulse 2-3 times and empty onto a plate.
Place the chocolate mixture in a cup wide and deep enough to accommodate the size of the popsicles. These popsicles were about 3 x 1.5 inches, so I used a short dessert cup.
Remove frozen popsicles from mold and dip into the cup filled with chocolate, ensuring full coverage.
You can choose to leave as is, or drizzle with chocolate or cover with the berry coconut blend.
Store in an airtight container in the freezer until ready to enjoy!
NOTESThis chocolate coating sets very quickly, so work quickly so that the fruits and coconut will adhere to the shell before it sets.
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