Blueberry Coconut Popsicles
It’s summertime, and that means cooling off with icy treats! With a blend of Greek yogurt, Silk Almond-Coconut Blend, and roasted berries, these Blueberry Coconut Popsicles are a guilt-free treat the whole family can enjoy!
This summer I’ve been eating a lot of popsicles – specifically, a Blueberry Greek Yogurt Popsicle. And while they are awesome, the high-priced boxes are about to send me to the poor house. So, I’ve been on a mission to create a copycat version that won’t break my pocketbook – or the calorie bank.
I’ve been using Silk’s new Almond-Coconut Blend all summer long. I can add it to my oatmeal and smoothies with absolutely no guilt. The unsweetened blend has only 35 calories per cup! On top of that, it’s the perfect balance of almond and coconut flavors with no added sugar and it has 50 percent more calcium than dairy milk.
One of my favorite things about the popsicles I’ve been eating this summer is the swirled blueberries throughout. I wanted the same effect in my popsicles, so I roasted ’em first. I simply dumped a pint of berries onto my baking sheet, drizzled them with honey, and put them in the oven until the berries burst and the juices started to run out.
While my berries were cooling, I mixed together some Silk Almond-Coconut Blend, Greek Yogurt (I used a honey-vanilla blend, but plain vanilla would work just fine), and a bit more honey to taste. Then I carefully swirled the blueberries and their juices throughout, poured the mixture into my molds, and froze them for four hours.
I used my Norpro Ice Pop Maker – but whatever you have on hand will work.
We devoured these Blueberry Coconut Popsicles in no time flat – and I didn’t feel guilty about allowing Doodle to eat them as a sweet treat!
Connect with Silk:
- 1 pint blueberries, rinsed and picked through
- 1 teaspoon sugar, optional
- 1 - 2 tablespoons honey
- 2 cups vanilla Greek yogurt
- 1 cup Silk Almond-Coconut Milk
- 2 tablespoons honey, to taste
- Preheat oven to 350 F. Line a rimmed baking sheet with parchment paper. In a medium bowl, gently toss berries with honey and sugar. Pour the berries onto your prepared baking sheet and roast for approximately 30 minutes, stirring once halfway through. Allow berries to cool before adding to the popsicle mixture.
- In a large bowl, combine 2 cups vanilla Greek yogurt, 1 cup Silk Almond-Coconut blend, and honey to taste. I like my popsicles sweet, so I added in 2 tablespoons honey. You may choose more or less based on your preference.
- Once your berries are cool, gently add them and their juices to the yogurt mixture. Use a large spatula to fold together.
- Transfer the mixture into your popsicle molds and freeze for at least 4 hours. To remove from the molds, run warm water on the outside of the molds for 15 to 20 seconds, or until the popsicles can be easily removed.
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Interestingly enough, I didn’t grow up with an interest in cooking. In fact, I informed my mother on multiple occasions that I was not getting an advanced education so I could spend my evenings preparing meals.
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