Coconut Popsicles - 2 Flavors

Prep Time 15

Freeze time 4

Total Time 15

Servings:10 popsicles each recipe

Author: Lori Rasmussen, My Quiet Kitchen

Easy vegan coconut popsicles made with coconut milk. Try both flavors - Mango Cardamom and Blueberry Yogurt!

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

To free up your popsicle mold, store all of the pops in a different container. Place a piece of parchment paper between the popsicles to keep them from sticking together.

Nutrition