Easy vegan popsicles made with coconut milk. Try both flavors - Mango Cardamom and Blueberry Yogurt!
Prep Time 15mins
Freeze time 4hrs
Total Time 15mins
Keyword: coconut milk, popsicles
Servings: 10popsicles each recipe
Author: Lori Rasmussen
MANGO CARDAMOM POPSICLES
1can full-fat coconut milk
1 1/2cupsfrozen mango chunks
juice from half a lime
tiny pinch of salt
1/4 cuppistachios, chopped
BLUEBERRY YOGURT POPSICLES
1canfull-fat coconut milk
2GoodBelly StraightShots (2.7 fl oz each)(I used original flavor; can sub 3/4 cup vegan yogurt)
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.
To free up your popsicle mold, store pops in a separate container. Place a piece of wax or parchment paper between the popsicles if you need to stack them.
Coconut Popsicles Two Ways
Amount Per Serving (1 popsicle)
Calories 95Calories from Fat 54
% Daily Value*
Saturated Fat 5g25%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Vitamin A 0IU0%
Vitamin C 0mg0%
* Percent Daily Values are based on a 2000 calorie diet.
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Coconut Popsicles Two Ways https://myquietkitchen.com/two-coconut-popsicles/