Roasted Blueberry, Coconut and Lime Popsicles
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.
Ingredients
- 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
Instructions
- 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.
Notes
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!