Blueberry popsicles
I think I’d better share these treats before summer is really, really over. They’re too good to keep until next summer!
These babies take minutes to throw together – literally, put some maple syrup, coconut milk (the thick canned kind), and blueberries together in a blender. BLEND. Pour into molds. FREEZE! Enjoy.
Could this be easier? I think not. These take me right back to the beaches of Vietnam, where coconut milk and cold things rule over everything else in the world.
Blueberry coconut maple popsicles
Makes 8-12 pops
1 14-ounce can coconut milk
2/3 cup fresh blueberries
2 tablespoons high quality maple syrup
1. Blend all ingredients together in a blender.
2. Pour into popsicle molds. Freeze for 1 hour, then add popsicle sticks.
3. Freeze another 2 hours, or until frozen solid. Enjoy!
Related post on The Kitchen Paper: Strawberry lime coconut slushie
