These blueberry-coconut Greek yogurt popsicles are a delicious way to cool down this summer. The base of these popsicles is protein-rich Greek yogurt. The added coconut milk gives them a creamy texture with a bright coconut flavor. These popsicles are layered with antioxidant-packed blueberries, making them an all-around complete grab-and-go breakfast. However, these popsicles are so delicious that you will want to enjoy them any time of day!
You can use any sweetener you like–sugar, honey, agave–or no sweetener at all. Be sure to taste as you go along. The recipe below is on the tart side since that’s how I like to enjoy my yogurt! Plus, the fat from the coconut milk balances out the flavor and will help keep you satisfied longer.
Two simple ingredients–coconut milk and fresh blueberries–give these popsicles so much natural flavor. You will want to make these popsicles again and again!
Blueberry-Coconut Greek Yogurt Popsicles
Makes 10 popsicles
1 1/2 cups (12 ounces) Greek yogurt
3/4 cup (6 ounces) full fat coconut milk
4 tablespoons granulated sugar*, divided
1 1/2 cups fresh or frozen blueberries
*You may use honey instead of sugar, and adjust to taste based on your preferred sweetness level
1. In a large bowl, combine the Greek yogurt with the coconut milk and 1 1/2 to 2 tablespoons of sugar or honey. Stir vigorously until you have a smooth consistency. Taste and add more sweetener, if desired. Set aside. (It won’t get anymore or less sweet when frozen, so now is the time to adjust to your desired sweetness level.)
2. Make the blueberry sauce by combining the blueberries with the remaining 2 tablespoons of granulated sugar or honey in a small pot. Place over medium heat and cook until the blueberries start to break down. Stir and continue cooking until it reaches a jam-like consistency. You can use the back of a wooden spoon or a fruit masher to mash the berries. Once the jam-like consistency is reached, remove the blueberry sauce from the heat.
3. Place a tablespoon of the yogurt mixture in each popsicle mold. Add a tablespoon of blueberry sauce. Top with another tablespoon of the yogurt. Continue alternating until the popsicle mold is nearly full. Place the top on the mold and add the popsicle sticks. Freeze for six hours.
4. Once the popsicles are completely frozen, place the mold under running water so that they will loosen. Remove the popsicles and enjoy immediately, or place in the freezer in an air-tight container with parchment paper dividing each row of popsicles. These are an easy grab-and-go breakfast for summer, or a cool treat for any time of day.
Note: Don’t store the frozen popsicles in the molds. They will be very difficult to remove. It’s best to remove once they are set, then store in the freezer with parchment paper between each popsicle!
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