Go Back Email Link
–+ servings
Coconut Blackberry Popsicles lay on top of ice cubes on a light grey surface.
Print

Coconut Blackberry Popsicles

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.
Course Dessert
Keyword coconut, frozen dessert, gluten free, summerdessert, vegan
Prep Time 5 minutes
Freezing time 4 hours
Total Time 4 hours 5 minutes
Servings 4
Calories 307kcal
Author Sylvie Taylor

Ingredients

  • 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