Blueberry Maqui Popsicles
Made with only Fruit, Coconut Milk, and Maple Syrup, these Blueberry Maqui Popsicles are just as tasty as they are healthy!
- Prep Time: 10 Minutes
- Cook Time: 4 Hours
- Total Time: 4 hours 10 minutes
- Yield: 10 Servings 1x
- Category: Dessert
- Method: Freezer
- Cuisine: American
Ingredients
Scale
- 3 cup Blueberries*
- 2 Ripe (Brown & Spotty!) Bananas, peeled*
- 3 tbsp Sunfood Maqui Berry Powder (use this link for 10% off!)
- 1 13.5 oz can Light Coconut Milk
- 1/4 cup Maple Syrup
- 1 tsp Vanilla Extract
Instructions
- Combine all ingredients in a high-speed blender and process until smooth, creamy, and well-incorporated.
- Next, carefully pour the Popsicle “batter” into your Mold. I suggest using a funnel while pouring to make things neater!
- Place the Popsicle Mold in the freezer for at least 4 hours, preferably overnight. Once the Popsicles have hardened, you may remove them from the freezer and serve as desired! Leftovers will last in the freezer for up to one month.
Notes
- Your fruit can be either fresh or frozen, but the Popsicles will freeze faster if it is already frozen!
- I used this Silicone Popsicle Mold for this recipe and would highly recommend it.
- These Popsicles have more of a “popsicle” texture than an ice cream bar, but if you’d like them to be creamier you can substitute Full-Fat Coconut Milk instead of Light.
- I used Maple Syrup to sweeten this recipe, but you can use any liquid sweetener that you’d like; the Popsicles aren’t overly sweet, so you can also adjust to taste. Keep in mind that the “batter” will taste less sweet once it is frozen.
Keywords: blueberry popsicle, summer popsicle, popsicle recipe, healthy popsicle recipes, vegan popsicle, maqui berry recipes
Find it online: https://frommybowl.com/blueberry-maqui-popsicles/