Blueberry Coconut Butter Popsicles

4-Ingredient blueberry coconut butter popsicles! Naturally sweetened, so healthy, refreshing, and ideal for summer.

We shared a post about how to make coconut butter at home last week. There are so many ways you can enjoy this amazing butter: as a spread, as a topping for your desserts, on baked squash or sweet potatoes, in your smoothies, in your oatmeal, and it can also be used instead of any nut or seed butter or even regular or vegan butter in any recipe. However, we thought it could be a good idea to share a recipe using coconut butter with you guys, and here it is!

Making popsicles at home is extremely easy and they’re way much healthier than most store-bought pops. You can use fresh fruit, fresh juice, any plant milk, a natural sweetener of your choice or any ingredient that your heart desires. Besides, popsicle molds are really inexpensive, which is great.

Children love popsicles and ice cream, so I think it’s awesome to make healthier alternatives at home, with no refined sugar, dairy products or other nasty ingredients that store-bought pops are usually made of.

By the way, we’ve bought an ice-cream maker, so stay tuned because we’re going to share lots of healthy, vegan ice cream recipes really soon!

looking for more popsicle recipes?

• 2-Ingredient mango coconut popsicles
• Healthy fresh fruit popsicles
• Chocolate covered chocolate popsicles
• Vegan leche merengada pops
• Alcohol-free San Francisco cocktail popsicles

Did you make this recipe? Please leave a comment below, share it, rate it or tag a picture @simpleveganblog on Instagram and hashtag it #simpleveganblog. We’d love to see what you cook!

Blueberry Coconut Butter Popsicles

• Author: Simple Vegan Blog
• Prep Time: 10 minutes
• Total Time: 10 minutes
• Yield: 6 popsicles 1x
• Category: Dessert
• Cuisine: Vegan, American

4-Ingredient blueberry coconut butter popsicles! Naturally sweetened, so healthy, refreshing, and ideal for summer.

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Ingredients

• 1 and 1/4 cups plant milk of your choice (315 ml), we used unsweetened soy milk
• 1/2 cup frozen or fresh blueberries (80 g)
• 2 tbsp coconut butter
• 2 Medjool dates

Instructions

1. Add all the ingredients to a powerful blender and blend until smooth.
2. Pour the mixture into 6 popsicle molds.
3. Freeze for 45 to 60 minutes and gently insert popsicle sticks. Then freeze for about 2 to 3 hours more or until solid.
4. Remove the popsicles from their molds. For the molds to easily loosen, rinse with lukewarm water.
5. Enjoy immediately or keep them in a sealed container in the freezer for up to 2 weeks.
6. We added some coconut chips on top of the popsicles, but it’s completely optional.

Notes

• Omit the dates if you’re using a sweetened plant milk.
• Blueberries can be replaced by any other fruit, coconut butter by any nut or seed butter (or just add more milk) and dates by any sweetener you like.

Nutrition

• Serving Size: 1 popsicle
• Calories: 113
• Sugar: 7.4 g
• Sodium: 7 mg
• Fat: 7.1 g
• Saturated Fat: 5.5 g
• Carbohydrates: 11 g
• Fiber: 3 g
• Protein: 3.1 g