Creamy coconut milk popsicles are so refreshing and easy to make! This recipe shows you how to make two different flavors, one with frozen mango and another with blueberries.
I always enjoy knowing there's a single-serving dessert waiting for me in the freezer. And especially as the weather heats up, these versatile coconut popsicles are just perfect.
The two flavors I'm sharing today are a creamy mango cardamom popsicle and a tangy blueberry yogurt pop! These refreshing treats take just minutes to prep... but then, there's the dreaded four hour wait while they freeze. 😅
Mark and I couldn't decide which flavor we liked best. The mango cardamom is really unique and kept me coming back for more.
But I also really like the clean and tangy yogurt vibe of the blueberry-coconut popsicles (tangy yogurt flavor courtesy of GoodBelly StraightShot).
There's so much room for experimentation here, too. You can add shredded coconut to either one if you want some texture, or incorporate different fruits and nuts.
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I recently purchased this Norpro Frozen Ice Pop Maker, and I like it enough that I'll probably buy another. At the rate we go through frozen treats in this house, and because I love variety, why make ten popsicles at a time when you can make twenty?
As an aside, this year is the first time we've planted edible flowers, and I'm so glad we did. In the spring I ordered an edible flower mix from SeedGeeks on Etsy. The bees love the blooms, and it makes me happy to see all the color in the yard.
The nasturtiums smell heavenly, and aren't those borage blooms adorable? (Here they are dressing up my Chocolate Tart.) I look forward to actually using some flowers in recipes soon, like salads, drinks, and probably more popsicles.
I hope you try these easy coconut popsicles and find them as refreshing as we did!
Recipe
Coconut Popsicles - 2 Flavors
Ingredients
For Mango-Coconut Popsicles:
- 1 (15 oz) can full-fat coconut milk
- 1½ cups frozen mango chunks
- 1 teaspoon vanilla extract
- ¼ cup sugar
- ¾ teaspoon ground cardamom
- juice from half a lime
- tiny pinch of salt
- ¼ cup pistachios, chopped - Optional topping
For the Blueberry "Yogurt" Popsicles:
- 1 can full-fat coconut milk
- 1 cup frozen blueberries
- 2 GoodBelly StraightShots (2.7 fl oz each) - I used original flavor; can sub ¾ cup vegan yogurt
- ¼ cup sugar
- frozen berries - Optional topping
Instructions
- First, pick your flavor. Combine all popsicle ingredients, excluding the toppings, in a blender. Blend until smooth. Taste for sweetness and adjust as desired.
- Follow the manufacturer instructions for your popsicle mold. Pour the blended mixture into the mold, sprinkle with the nuts or berries, if using. Cover with the lid and insert sticks.
- Freeze for at least 4 hours.
- To remove popsicles from the mold, briefly run warm water over the outside of the popsicle portion of container, careful not to get water under the lid into the popsicles. Enjoy!
Notes
Estimated Nutrition (per serving)
Nutrition is an estimate and will vary depending on the exact amounts and ingredients used.
Dana says
I’ve just made your mango version, but only had one over full cup of tropical fruits. I did have the full fat coconut milk though and they tasted amazing prior to putting in the freezer. I’m so sorry to ask about changing the recipe, but with a view to reducing the saturated fat content, do you think you could use half fat coconut milk and some cashew butter and if you could how much cashew butter would you suggest?
Lori Rasmussen says
Hi Dana, yes you could definitely make that swap. Sounds great! In part, it depends on how rich you want them to be - keeping in mind that less fat will mean a harder freeze. If you're still going to use lite coconut milk, I would try 2 to 3 tablespoons cashew butter.
Now, you've inspired me to make vanilla pops with my favorite oat-cashew ice cream base!
Dana says
Sorry I didn’t leave a rating earlier, but Alexa just told me my four hour wait was up and I basically inhaled the first popsicle, absolutely delicious. Thank you so much Lori, you’re providing such an invaluable resource
Lori Rasmussen says
That means a lot, and I needed to hear it this week. ❤️ Thank you, Dana!