If you haven’t noticed, I’ve been on a bit of a popsicle kick recently. They’re so fun to make, the possibilities are endless, and they’re the perfect mid-day snack. How could it get any better?
Not to mention, this summer heat isn’t going anywhere any time soon, so they’re a nice refreshing snack when I feel like I’m about to die from heat exhaustion. haha
These popsicles in particular were one of my favorites to make and I just love how vibrant and purple they ended up being. You’ll notice I put fewer blueberry bits in one of them, which made it less purple, but the flavor was still just as good!
I also put my mint leaves straight into the popsicle, but if you aren’t a fan of that, you can just stick to mint simple syrup.
You’ll also notice only three popsicles in the photos, but this recipe makes 6. I like to cut the recipe in half and make two different kinds in one go! Since I’m the only one in my house that eats them, I tend to get sick of the same flavor after having three or four of them. By making two different kinds at once, I can switch it up each time I want one!
- 16 oz. Coconut Milk
- 1 oz. Mint Simple Syrup
- 1 cup Blueberries
- Fresh Mint
- Place coconut milk and simple syrup into blender.
- Pulse a few times to mix.
- Add blueberries and continue to pulse. Allow the blueberries to break apart throughout the mix, but do not blend completely.
- Pour mix into popsicle molds.
- Add a few mint leaves to each mold. (Optional)
- Freeze for at least 5 hours.
- Both fresh and frozen blueberries work great in this recipe!
- I like adding mint leaves to each mold for added minty flavor, but that's totally up to you.
- Almond or cashew milk makes a great alternative to the coconut milk if you're not a fan or cannot have coconut.