Blueberry Coconut Popsicles

Blueberry Coconut Popsicles!
Fall is by far my favorite season. It reminds me of school and football games, and I love the changing leaves and cooler weather. (Especially the cooler weather.) I love apples and caramel, hot chocolate, and wearing cute boots and scarves.

But it’s so crazy to see all these pumpkin recipes popping up everywhere already! I feel like it happens that way every year though. As soon as it’s September and kids are back in school, it’s officially autumn.

Which, honestly, I’m okay with because it probably feels like autumn in some parts of the country. But I haven’t gotten all my summer recipes out of my system yet!

Blueberry Coconut Popsicles!
And in Alabama, the weather is sometimes still warm well into October. So I hope y’all don’t mind if I keep posting some hot weather recipes.

Like these pops!

These Blueberry Coconut Popsicles are super refreshing and obviously a great treat for warm days. Or snacks after school! I think these would be fun for football season too. Clearly these are a bluish-purple color, so if those are your team colors, you are pretty much required to make these for next Saturday.

The blueberry layers are made with a blueberry syrup from fresh berries, and the coconut layer is made coconut milk and some coconut extract. I really loved the striped and layered look, but that does require a lot of freezing, adding another layer, freezing, adding another layer, etc. But do whatever you feel like!

Blueberry Coconut Popsicles!
These pops would also be great with any other kind of berries. Strawberries, raspberries, maybe even peaches or pineapple. Also, coconut rum. ♥

Blueberry Coconut Popsicles

Yield: About 8 popsicles

Blueberry Coconut Popsicles


    blueberry layer
  • 1 cup fresh blueberries
  • 1/2 cup granulated sugar
  • 2 cups water, divided
  • coconut layer
  • 1/2 cup whipping cream
  • 13.5oz can coconut milk
  • 1 tbsp. coconut extract


    blueberry layer
  1. Combine blueberries, sugar, and 1 cup water in a medium saucepan over medium heat. Using a potato masher or the back of a spoon, gently press/mash the blueberries to release the juice. Bring to a low boil and cook for 10 minutes, stirring frequently. Remove the mixture from heat, press the mixture through a mesh sieve, and discard the solids. Let the blueberry syrup cool completely. Then add the second cup of water to create a blueberry "juice."
  2. coconut layer
  3. Using a hand-held electric mixer, beat the whipping cream on medium speed until soft peaks form. Stir in the coconut milk and coconut extract.
  4. assembly
  5. Pour a layer of the blueberry juice into the bottom of each popsicle mold. Freeze for at least two hours, or until solid. Then add a layer of the coconut milk mixture. Freeze for 30-45 minutes, or until you can insert a popsicle stick without it falling over. Freeze for another hour or until solid. Finally, pour the top blueberry layer and freeze for another two hours, or overnight.
  6. To remove the pops from the molds, fill a bowl with hot water and dip the molds in the water for about 5 seconds. The popsicles should slide right out.
  7. Enjoy!

Recipe from bethcakes. All images and content are copyright protected. Please do not use my images without permission. If you would like to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Thank you.

Leave a Comment

Your email address will not be published. Required fields are marked *