Blueberry Maqui Popsicles

blueberry maqui popsicles on white towel and marble background

5 from 1 reviews

Made with only Fruit, Coconut Milk, and Maple Syrup, these Blueberry Maqui Popsicles are just as tasty as they are healthy!




  1. Combine all ingredients in a high-speed blender and process until smooth, creamy, and well-incorporated.
  2. Next, carefully pour the Popsicle “batter” into your Mold. I suggest using a funnel while pouring to make things neater!
  3. 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.


  • 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