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.
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.
Assembly:
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!
Notes
This chocolate coating sets very quickly, so work quickly so that the fruits and coconut will adhere to the shell before it sets.