Today is National Blueberry Popsicle Day! Everyone knows that I always have blueberries on hand, so I made dairy-free blueberry popsicles last night. They were super easy to make. I quickly put them together while I was making dinner, which turned out to be a complete fail, but that story is for another day!
Ingredients for Blueberry Popsicles:
2 cups coconut milk
1 1/2 cup fresh blueberries
1 1/2 cup frozen strawberries
1 tbsp coconut oil
1 tsp honey, optional
Blend all ingredients together until smooth and then pour into ice cube trays or special popsicle molds. I had two fun molds, one heart shaped and the other looks like little fish. Stick in the freezer to chill. About 30 mins after putting the molds in the freezer, insert sticks. You have to wait to do this so that they will stay upright and not fall over. Your popsicles should be ready by the morning! Try mixing up the fruits for whatever you have on hand. There is really no secret behind the art of popsicle making. Although, the coconut oil does give the treats a smooth consistency, more like ice cream, less like ice pops. Enjoy!