Coconut Blackberry Popsicles

These Coconut Blackberry Popsicles have a full on flavor thanks to the berries and creaminess thanks to the coconut milk for a perfect creamy homemade popsicle.

Ingredients and substitutions for Coconut Blackberry Popsicles

• Blackberries: Fresh or frozen work well here because we cook them down a little.
• Maple syrup: Adding sweetness as well as a little complimentary caramel flavor, you could replace with honey or 15 grams / 1 tablespoon regular white or caster/superfine sugar.
• Coconut milk: Full fat coconut milk was used here for ultimate creaminess without the popsicles being too icy.

See recipe card for quantities.

How to make Coconut Blackberry Popsicles:

Halved berries: Halve your blackberries and toss evenly onto a baking tray.

1

Grill: Until softened.

Mold half full: Pour the coconut milk half way up the molds.

Freeze for 1 hour: Push the popsicle sticks into the center of the molds and freeze for 1 hour.

Toss: Toss the remaining blackberries into the molds and fill with the remaining coconut milk.

2

Freeze: Freeze for minimum 3 hours or until set.

Serve: Remove from the freezer and allow to stand at room temperature until it wiggles free. Bite in and enjoy!

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Coconut Blackberry Popsicles

Sylvie Taylor

These quick Coconut Blackberry Popsicles have a full on flavor thanks to the berries and creaminess thanks to the coconut milk for a perfect creamy popsicle.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Freezing time 4 hours hrs

Total Time 4 hours hrs 5 minutes mins

Course Dessert

Servings 4

Calories 307 kcal

Ingredients

  

1x2x3x

• 110 grams / 1 cup blackberries
• 15 grams / 1 tablespoon maple syrup
• 500 milliliters / 2 cups coconut milk

Instructions

 

• Slice the blackberries in half and toss onto a baking tray.
• Pour the maple syrup over evenly.
• Place under the grill until a little softened and fragrant, approximately 3 minutes.
• Pour the coconut milk half way up the molds.
• Spoon the blackberries equally among your moulds and cover with coconut milk.
• Freeze for 1 hour.
• Remove from the freezer and press the popsicle sticks into the center of each mould.
• Return to the freezer for 3 hours or until frozen.
• Remove from the freezer and allow to sit at room temperature until you can wiggle the popsicles free.
• Serve.

Notes

• Blackberries: Fresh or frozen work well here because we cook them down a little.
• Maple syrup: Adding sweetness as well as a little complimentary caramel flavor, you could replace with honey or 15 grams / 1 tablespoon regular white or caster/superfine sugar.

Recipe by Roamingtaste

Nutrition

Calories: 307kcal

Keyword coconut, frozen dessert, gluten free, summerdessert, vegan

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