Blueberry Coconut Popsicles
Serves: makes 8
  • 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
  1. 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.
  2. 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.
  3. Once your berries are cool, gently add them and their juices to the yogurt mixture. Use a large spatula to fold together.
  4. 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.
Recipe by Kitchen Meets Girl at