Y’all. It’s hot outside. So I thought you might want a popsicle! I have two versions of these coconut popsicles to share with you today, because well, variety is fun. We have a creamy mango cardamom popsicle and a tangy blueberry yogurt flavor! These refreshing treats take just minutes to prepare, though there is the dreaded four hour wait while they freeze. But I’m sure you can think of many wonderful ways to pass the time.
Mark and I couldn’t decide which flavor we liked best. The mango cardamom is more unique and kept me coming back for more. But I also really like the clean and tangy yogurt vibe of the blueberry ones (yogurt flavor courtesy of GoodBelly StraightShot). There’s so much room for experimentation here, too. You could add shredded coconut to either one if you want texture, or use different fruits and nuts.
I recently purchased this Norpro Frozen Ice Pop Maker from Amazon and like it well enough I’ll probably buy another. At the rate we plow through frozen treats in this house, and because of the aforementioned love of 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 alongside the house. The nasturtiums smell heavenly, and aren’t the borage blooms adorable? (Here they are dressing up my Chocolate Chia Tart.) I look forward to actually using some flowers in recipes, like salads and cocktails….and probably more popsicles.
I hope you try these easy coconut popsicles and find them as refreshing as we did. Frozen desserts rule!
If you like cool, healthy desserts, you might also like Nice Cream With Wet Walnuts and these Kahlua Fudgesicles!
Coconut Popsicles Two Ways
Ingredients
MANGO CARDAMOM POPSICLES
- 1 can full-fat coconut milk
- 1 1/2 cups frozen mango chunks
- 1 tsp vanilla extract
- 1/4 cup sugar
- 3/4 tsp ground cardamom
- juice from half a lime
- tiny pinch of salt
Topping:
- 1/4 cup pistachios, chopped
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 3/4 cup vegan yogurt)
- 1/4 cup sugar
Topping:
- frozen berries
Instructions
- Pick your flavor!
- Combine popsicle ingredients, excluding toppings, in blender. Blend until smooth, and taste for desired sweetness, adjusting if necessary.
- Follow manufacturer instructions for your popsicle mold (for example, mine works best if the underside of the lid is sprayed lightly with oil or cooking spray to prevent sticking. Pour mixture into popsicle mold, sprinkle tops (which are actually the bottoms of the popsicles) with the nuts or berries. Cover with lid and insert sticks.
- Freeze at least 4 hours.
- To remove popsicles from 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.
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