Roasted Blueberry, Coconut and Lime Popsicles! Roasting intensifies the sweetness of the berries, with very little added sugar. Layers of roasted blueberries, coconut and lime. Vegan & Gluten-Free.
Welcome Summer! I know everyone in the midwest is supposed to be talking about how sweltering it is, but friends- I kinda love it. Well, at least compared to the alternative.
Hot, humid summer > freezing, snow-filled winter.
I was born for hot weather. Basking in the sun, sweat glistening on my skin is hands down one of my favorite feelings. Maybe it’s also because I prefer to throw on cut-offs, a tank-top and flip-flops and call it a day. When it’s overwhelmingly hot outside, it’s appropriate to leave the house in this ensemble all day, every day (according to me).
So, let’s celebrate the heat! These popsicles are not only striking in color, they remind me of my favorite tropical drink- lime in da coconut. Adding in a base of sweetly roasted blueberries seemed like a natural next step. We roasted strawberries for ice cream, and now blueberries for popsicles! I love where this trend is heading.
These popsicles really couldn’t be any easier to put together. I’ve divided the filling for a striking color contrast, but you don’t have to do this. You could dump all of the ingredients together, blend and fill, but I think the extra step is worth it for such a dramatic looking dessert.
I’ve made these a few times now, for adults and for kids and both parties loved them. Last week I was visiting my friend and her sweet boys when her five-year-old asked me with the biggest eyes if I could make some more popsicles for him. How do you say no to that? I have a feeling this is only the beginning of popsicle season.
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!Print
Roasted Blueberry, Coconut and Lime Popsicles! Roasting intensifies the sweetness of the berries, with very little added sugar. Layers of roasted blueberries, coconut and lime. Makes exactly 10 popsicles, I use this popsicle mold for the classic wooden handle look.
- 1 pint blueberries
- 3 tablespoons maple syrup, divided
- 1 can coconut milk (either regular or light), divided
- 1 large lime, zest and juice
- very small pinch of sea salt
- Preheat oven to 350 degrees.
- Place blueberries in a single layer in a glass baking pan. Drizzle with 1 tablespoon maple syrup and roast for 10 minutes or until bubbly and piping hot. Remove from oven, allow blueberries to cool completely then transfer the blueberries and any blueberry juice into the base of a blender along with 1/4 cup coconut milk and a pinch of the lime zest.
- Puree mixture until creamy and smooth, then divide blueberry mixture among the popsicle molds.
- Return the blender to the base and add the remaining maple syrup, coconut milk, lime juice, zest and very small pinch of sea salt. Puree to combine and add to the molds.
- You can keep the mixture layered like this, or give the molds a quick stir for a marbled look.
- Cover and freeze until firm, about 2 hours.
i prefer these popsicle molds instead of the silicone ones. To unfreeze, place the popsicle molds in hot water for 10 seconds, then pull out. Leftover popsicles also taste incredible pureed with a little white rum for a frozen drink!