Project Description
Blueberry Coconut Creamsicles
INGREDIENTS
- 1 can coconut cream
1/3 cup maple syrup
- 1 tsp coconut extract
- Pinch of salt
1 cup Stahlbush Island Farms frozen blueberries, slightly thawed
INSTRUCTIONS
Mix the coconut cream, maple syrup, coconut extract and salt together. Set aside.
- Muddle the blueberries slightly. Add about 1/3 cup of the coconut mixture to the blueberries and mix.
Spoon a heaping tablespoon of the blueberry mixture into each popsicle mold then pour in the coconut mixture on top leaving about a half inch space to expand.
Cover with foil and freeze for 30 minutes. Remove and push in the popsicle sticks. Place back in the freezer for at least 4 hours before serving.
Blueberry Coconut Creamsicles
INGREDIENTS
- 1 can coconut cream
1/3 cup maple syrup
- 1 tsp coconut extract
- Pinch of salt
1 cup @stahlbushislandfarms frozen blueberries, slightly thawed
INSTRUCTIONS
Mix the coconut cream, maple syrup, coconut extract and salt together. Set aside.
- Muddle the blueberries slightly. Add about 1/3 cup of the coconut mixture to the blueberries and mix.
Spoon a heaping tablespoon of the blueberry mixture into each popsicle mold then pour in the coconut mixture on top leaving about a half inch space to expand.
Cover with foil and freeze for 30 minutes. Remove and push in the popsicle sticks. Place back in the freezer for at least 4 hours before serving.
Leave A Comment