Easy vegan coconut popsicles made with coconut milk. Try both flavors - Mango Cardamom and Blueberry Yogurt!
Ingredients
Mango-Coconut Popsicles
1can full-fat coconut milk
1 ½cupsfrozen mango chunks
1tspvanilla extract
¼cupsugar
¾tspground cardamom
juice from half a lime
tiny pinch of salt
Topping:
¼cuppistachios, chopped
Blueberry "Yogurt" Popsicles
1canfull-fat coconut milk
1cupfrozen blueberries
2GoodBelly StraightShots (2.7 fl oz each) - (I used original flavor; can sub ¾ cup vegan yogurt)
¼cupsugar
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. Pour mixture into the mold, sprinkle with the nuts or berries. Cover with the lid and insert sticks.
Freeze 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 pops in a different container. Place a piece of wax or parchment paper between the popsicles if you need to stack them.