Ginger Infused Coconut Blueberry Pops

by Alexandra Dawson, In My Bowl

Made with coconut milk, naturally sweetening honey, plump berries and undertones of fresh ginger, these family friendly popsicles are super-simple and lusciously creamy dreamy. I used frozen blueberries, but feel free to get creative with whatever fresh berries are seasonally available near you and suite your taste!

 Makes 6 Popsicles

1 can (13.5 ounces) full fat coconut milk
¼ cup local honey
1 teaspoon finely grated fresh ginger
½ cup frozen blueberries


In a medium saucepan, gently whisk together coconut milk, honey and ginger over medium-high heat. Once boiling, reduce heat to low, cover and allow mixture to simmer for 10 minutes.

Remove mixture from heat and cool to room temperature. Carefully strain through a fine-mesh sieve (or nut-milk bag) into another bowl to remove the grated ginger, then divide evenly into popsicle molds (filling about ¾ way). Spoon frozen blueberries into each mold, allowing them to distribute throughout the mixture, then place mold into freezer.

 After 1-hour remove mold from freezer and insert wooden sticks into each popsicle cavity. Return to freezer until popsicles are solid (about 4hours).

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