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.
Hello! I’ve been taking a break from blogging and social media this summer to enjoy the sun and the lake, but I’m back and ready to share a refreshing recipe. With blueberries in season, there’s no better time to make these mini Blueberry Coconut Popsicles — they’re perfect for cooling off and celebrating summer.
Let’s do it with these mini Blueberry Coconut Popsicles!
Blueberries are showing up in everything lately — salads, smoothies, pancakes and, of course, popsicles. They add bright flavor, lovely color and a boost of vitamin C and fiber. Fresh local berries make this recipe especially delightful; if you can pick-your-own or buy from a farmer’s market, even better.
While some of our bounty goes into the freezer for smoothies, I love turning a portion into frozen treats. When storing blueberries, freeze them at their peak and consider rinsing them gently before freezing if you prefer to use them straight from frozen in smoothies or blended popsicles.
These mini Blueberry Coconut Popsicles are simple, visually appealing and made from just a few ingredients. You can keep them plain or dip them in white chocolate and roll them in toasted coconut and freeze-dried berries for extra decadence.
These molds are my favorite for small, indulgent pops — they also work for baked treats. Their size is ideal for a richer popsicle that’s still a perfect single serving. Make a batch for a summer party or set up a build-your-own popsicle station for an interactive gathering.
Blueberry Coconut Popsicles
Ingredients
- 1 cup blueberries or mixed berries, fresh or frozen
- ½ cup coconut yogurt
- ½ cup coconut milk
- ½ vanilla bean or ½ teaspoon vanilla bean paste, scraped
- 1 banana optional, frozen
- ½ cup white chocolate or purchased coating chocolate, melted
- 1 tablespoon coconut oil
- freeze-dried blueberries
- freeze-dried raspberries or strawberries
- coconut flakes unsweetened, toasted
Method
- Place all popsicle ingredients in a high-powered blender and blend until smooth and well combined.
- Pour the mixture into molds and freeze for at least 4 hours, or until fully set.
- Melt the white chocolate in 30-second intervals, stirring between each interval until smooth.
- Stir in the coconut oil and let the mixture cool for about 10 minutes so it thickens slightly but remains pourable.
- Combine a tablespoon each of freeze-dried berries and a handful of toasted coconut flakes in a small grinder or food processor. Pulse 2–3 times and spread the mixture on a plate for coating.
- Pour the chocolate into a cup wide and deep enough to accommodate each popsicle for dipping.
- Remove the frozen popsicles from the molds and dip each one into the chocolate, turning to coat completely.
- Before the chocolate sets, press or sprinkle the berry-coconut garnish onto the chocolate-coated popsicle, or drizzle additional chocolate for decoration.
- Place finished popsicles on a tray and freeze briefly to set the coating. Store in an airtight container in the freezer until ready to serve.
Notes
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