Est. 2011

July 7, 2017

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Maple Mint and Blueberry Coconut Cream Popsicles

Alrighty, I admit it…I’m obsessed with coconut milk popsicles. And popsicles in general. The coconut adds so much flavor and the milk freezes to beautifully. They’re so FUN to make, the kids love helping, and it’s super easy to find delicious flavor combinations that everyone loves. These are my new favorite; I wasn’t sure about the blueberry mint combo, but oh my goodness, does it work! Especially with local blueberries and mint from our garden…nothing beats the freshness of just-picked produce!!

I incorporated mint in two ways, just to make sure the flavor was really there. I made a maple mint simple syrup and added minced mint to the coconut milk popsicle base. It’s such a refreshing, subtle minty flavor, just perfect for summer! And I’m such a fan of roasted blueberries in popsicles; they work a lot better than raw or blended blueberries, in my opinion. Let me know if you try these out and what you think! If mint or coconut isn’t your thing, try these blueberry maple lavender popsicles from last year!

Maple Mint Blueberry Coconut Cream Popsicles
makes 6 popsicles plus some extra mixture to freeze and eat as coconut ice cream : )

for the coconut milk popsicle base
1 cup coconut milk
1/2 cup greek yogurt
1 tsp vanilla
6 tbsp maple mint simple syrup (or to taste)
2 tsp minced mint leaves

for the roasted blueberries
1 pint blueberries
dash sea salt
1 tbsp maple syrup

for the maple mint simple syrup
1/2 cup water
3/8 cup maple syrup
1/2 cup mint leaves

1. Make maple mint simple syrup. Heat water and maple syrup in small saucepan. Bring to simmer then remove from heat. Add mint leaves, stir and bruise a bit. Let steep for about 1 hour.

2. Roast blueberries. Preheat oven to 375 degrees. Spread blueberries on parchment covered baking sheet. Drizzle with maple syrup and a sprinkle of sea salt. Bake for about 12 minutes, or until berries begin to burst. Remove from oven, and scrape berries and juice into bowl before they harden.

3. Blend coconut milk, yogurt, vanilla, maple mint simple syrup, and minced mint leaves. Spoon mixture into popsicle molds, leaving a bit of room for the roasted blueberries. Then spoon about 1-2 tbsp berries into each mold. Gently stir with popsicle stick, but not too much or it won’t be marbled.

4. Freeze for 6 hours or overnight. ENJOY!

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  1. Dylana

    July 7th, 2017 at 6:08 pm

    Oh wow this look so delicious and refreshing. And the set up is gorgeous.

    xx

    http://www.dylanasuarez.com

  2. Alicia

    July 10th, 2017 at 5:01 pm

    Rebecca,

    Is this coconut milk as in the almond milk, whole milk alternative or canned coconut milk.

    Thanks!

  3. Eden Passante

    July 12th, 2017 at 4:06 pm

    Wow! Those flavors sound amazing together! What a great way to cool off!

  4. Lisa Dunford

    July 22nd, 2017 at 1:39 pm

    This look so delicious delicious, this great recipe for hot summer days.
    Thank Rebecca.

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