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]

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Serves

4

Cooking Time

250

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Ingredients

  • 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
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Preparation

  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
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