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Pistachio, Blueberry, and Maple Coconut Creme Popsicles [Vegan, Gluten-Free]

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Popsicles are pretty much a staple in our diets during the hot, summer months and these cool, refreshing treats are some of the best. The creamy coconut is sweetened with a dash of maple syrup and then flavored with pistachios and a blueberry purée that will knock your socks of.

Pistachio, Blueberry, and Maple Coconut Creme Popsicles [Vegan, Gluten-Free]



Cook Time



  • 1 13.5-ounce can full-fat coconut milk, divided
  • 2 tablespoons maple syrup
  • 1/2 teaspoon maple extract, optional
  • 3-4 pistachios
  • 1/2 cup fresh blueberries
  • 1 teaspoon maple extract


  1. In a food processor, blitz pistachio chewy bites for about 20-30 seconds. Set aside.
  2. Fill each popsicle mold with 1/4 cup coconut milk
  3. Add 2 teaspoons ground pistachios into each mold
  4. In the same processor, add remaining coconut milk, blueberries, maple syrup, and maple extract
  5. Blend until the blueberries turn the mixture into a purple-blue liquid, about a minute
  6. Fill all the mold with remaining coconut milk-blueberry mixture
  7. Place the popsicle mold in the freezer an hour
  8. Remove the mold from the freezer, add popsicle sticks, and freeze another 4-6 hours





Vegan recipes with a focus on good feelin’, sometimes, but not always healthy, scrumptious comfort food. Most people don’t think of delicious comfort food when they hear the word vegan and I’m here to change all that! My name is Ashley, a vegan food blogger and recipe developer. While my wife and I develop recipes that range from quick and healthy, to deep-fried and salted, we specifically focus on good feelin’, sometimes not always healthy, scrumptious comfort food. Grab a drink and let’s have some fun in the kitchen!



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