These stunning marbled ice pops combine the tropical richness of coconut with the antioxidant power of blueberries, enhanced by warming spices of cinnamon and ginger. These naturally sweetened frozen treats offer a sophisticated flavor profile that appeals to both children and adults, making them the perfect healthy alternative to store-bought popsicles.
Ingredients
For the Blueberry Layer:
- 225g fresh or frozen blueberries (1 1/2 cups)
- 30ml filtered water (2 tablespoons)
For the Coconut Base:
- 400ml canned coconut milk (13.5 fl oz)
- 240ml canned coconut cream (1 cup)
- 80ml pure maple syrup, grade B, more or less to taste (1/3 cup)
- 5ml vanilla extract (1 teaspoon)
- 1.25ml ground cinnamon (1/4 teaspoon)
- 1.25ml ground ginger (1/4 teaspoon)
Equipment Needed:
- Popsicle molds
- Wooden popsicle sticks
Step-by-Step Instructions
Step 1: Prepare the Blueberry Mixture
In a small saucepan, combine the blueberries and filtered water. Bring the mixture to a simmer over high heat, then reduce to low flame and stir gently. Cover the pan and cook for 1-2 minutes until the blueberries begin to burst and release their juices. The mixture should be chunky with some whole berries remaining for texture. Remove from heat and let cool slightly.
Step 2: Layer the Blueberry Base
Using a spoon, distribute the warm blueberry mixture evenly among your popsicle molds, filling approximately one-quarter of each mold. Gently press the mixture against the edges of the molds to create an even layer and prevent air bubbles. Set the molds aside while preparing the coconut mixture.
Step 3: Create the Coconut Cream Base
In a separate saucepan, whisk together the coconut milk, coconut cream, maple syrup, vanilla extract, ground cinnamon, and ground ginger over medium heat. Whisk continuously until the mixture is smooth and the maple syrup is completely dissolved, approximately 2-3 minutes. The mixture should be warm but not boiling. Remove from heat and allow to cool to room temperature, stirring occasionally to prevent a skin from forming on the surface.
Step 4: Complete the Layering
Pour the cooled coconut mixture into the molds over the blueberry layer, filling each mold to approximately 6mm (1/4 inch) below the top. The coconut mixture will naturally marble with the blueberry layer, creating beautiful purple and white swirls. Tap the molds gently on the counter to release any air bubbles.
Step 5: Initial Freeze and Insert Sticks
Place the filled molds in the freezer for exactly 1 hour. This partial freezing allows the mixture to hold the popsicle sticks upright without them sinking to the bottom. After 1 hour, insert the wooden popsicle sticks into the center of each mold, pushing them down until they reach the blueberry layer at the bottom.
Step 6: Complete Freezing and Serving
Return the molds to the freezer for an additional 3-4 hours, or until the ice pops are completely solid. When ready to serve, remove the molds from the freezer and let them sit at room temperature for 5-10 minutes. This brief thawing makes removal easier and prevents the popsicles from breaking. Gently wiggle and pull the sticks to release the ice pops from their molds.
Nutritional Information
Prep Time: 20 minutes
Freeze Time: 4-5 hours
Total Time: 5 hours 20 minutes
Makes: 8-10 popsicles
Per Popsicle (approximate):
- Calories: 145
- Protein: 2g
- Carbohydrates: 16g
- Fat: 9g
- Fiber: 2g
- Sugar: 14g
- Sodium: 8mg
- Vitamin C: 15% DV
- Antioxidants: High from blueberries
Recipe Variations and Substitutions
Berry Alternatives
Substitute blueberries with blackberries, raspberries, or strawberries for different flavor profiles and colors. Mixed berries create a more complex taste and beautiful speckled appearance. Frozen berries work just as well as fresh and are often more economical.
Sweetener Options
Replace maple syrup with honey, agave nectar, or coconut nectar for different sweetness levels and flavors. For a refined sugar-free option, use stevia or monk fruit sweetener, adjusting quantities to taste. Date syrup provides additional depth and caramel notes.
Spice Variations
Experiment with cardamom, nutmeg, or allspice instead of or in addition to cinnamon and ginger. Fresh grated ginger provides more intense flavor than ground ginger. A pinch of turmeric adds anti-inflammatory benefits and a subtle golden color.
Coconut Alternatives
For those avoiding coconut, substitute with full-fat Greek yogurt mixed with heavy cream, or use cashew cream made from soaked cashews blended with water. Plant-based alternatives like oat cream or almond cream work well but may require additional thickening agents.
Texture Enhancements
Add chopped toasted coconut flakes, mini chocolate chips, or crushed freeze-dried berries for extra texture and visual appeal. Chia seeds provide omega-3 fatty acids and create interesting speckles throughout the popsicles.
Storage and Serving Tips
These ice pops can be stored in the freezer for up to 3 months when properly wrapped. After removing from molds, wrap individually in parchment paper or store in freezer-safe containers to prevent freezer burn.
For easier removal, dip the bottom of the molds briefly in warm water, being careful not to melt the popsicles. Silicone molds typically release more easily than plastic ones.
Health Benefits
Blueberries provide powerful antioxidants called anthocyanins, which give them their deep purple color and offer anti-inflammatory properties. Coconut milk contains medium-chain triglycerides (MCTs) that may support metabolism and brain function. The warming spices of cinnamon and ginger provide additional antioxidants and may help with digestion and blood sugar regulation.
Frequently Asked Questions
Can I make these popsicles without coconut cream? Yes, you can use all coconut milk, but the texture will be less creamy. For a richer result, use full-fat coconut milk and chill the can overnight, then use only the thick cream that separates at the top.
Why are my popsicles too hard to bite? This usually happens when there’s too much water content or insufficient fat. Ensure you’re using full-fat coconut milk and cream, and consider adding an extra tablespoon of maple syrup, which helps prevent ice crystals from forming.
How can I prevent the layers from mixing completely? Allow the blueberry mixture to cool slightly before adding the coconut layer, and pour the coconut mixture slowly over the back of a spoon to create a gentler flow. Some marbling is natural and creates beautiful patterns.
Can I use fresh coconut milk instead of canned? Fresh coconut milk can be used, but canned coconut milk typically has a higher fat content and creates creamier popsicles. If using fresh, you may need to add more coconut cream to achieve the right consistency.
What’s the best way to get smooth coconut mixture? Strain the coconut mixture through a fine-mesh sieve after heating to remove any lumps from the spices. Whisking thoroughly while heating also helps create a smooth, uniform texture.
These coconut, blueberry, cinnamon, and ginger ice pops represent the perfect balance of indulgence and nutrition. The natural sweetness from maple syrup and fruit, combined with the creamy richness of coconut and the warming complexity of spices, creates frozen treats that satisfy cravings while providing beneficial nutrients. Whether enjoyed as an afternoon snack, dessert, or post-workout treat, these popsicles offer a refreshing and wholesome way to cool down during warm weather.