Step up your popsicle game with these nutritious, dairy-free blueberry cream pops! They have no need for flavors, colors, or other additives. They’re naturally delicious and quite stunning, from a blend of real fruit and just a few other simple ingredients. Not to mention, they’re naturally plant-based, vegan, and even allergy friendly.
Dairy-Free Blueberry Cream Pops are a Healthier Way to Chill Out
One thing I love about homemade pops is how flexible they are. It’s so easy to modify the recipe to taste. That said, here are some quick notes and tips to help you make the perfect dairy-free blueberry cream pops for you.
Sweetener Notes & Options
I also like these pops with coconut sugar. I using this more rustic sugar, I grind it in my spice grinder into a powder, and then add it. This helps it dissolve more easily in the blender. You can alternatively use honey or maple syrup. You can use a sugar-free sweetener, if that suits your personal taste. Keep in mind that the pops will taste a little less sweet once frozen. So it’s important to make sure the blend tastes notably sweet and flavorful before you pour it into the molds.
Coconut Milk Notes & Options
Both lite and regular (full-fat) canned coconut milk are great in this recipe. The former makes more refreshing pops with only a very subtle note of coconut (my tasters didn’t even detect it). The latter makes creamier pops with a subtle but noticeable coconut vibe. That said, coconut, lime, and blueberries are delicious together!
If you want lighter dairy-free blueberry cream pops, but only have regular, full-fat canned coconut milk on hand, you can water it down. Simply use 1/2 cup regular coconut milk and add 1 cup water or your favorite dairy-free milk beverage. But I don’t recommend substituting a regular milk beverage (the drinkable type in larger cartons) for all of the coconut milk. It will water down the flavor without adding much creaminess.
If you want lower fat and higher protein, you can try blending in soft silken tofu instead. It will provide a different flavor vibe. If you want
Other Fruity Options
We like blackberries or raspberries as substitutes for the blueberries, but they do require a little prep. Both of these types of berries have little seeds that we don’t love in popsicles. So you want to first puree the berries in your blender. Then press the puree through a fine mesh sieve to remove the seeds.
Mango is another delicious option that goes well with the lime and coconut. Strawberries also make great cream pops, but we prefer them with lemon juice instead of lime juice.
Special Diet Notes: Blueberry Cream Pops
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, vegan, plant-based, optionally paleo, and vegetarian.
- 2 cups fresh or frozen blueberries
- 1½ cups lite canned coconut milk (see Coconut Milk Note below)
- 2 to 4 tablespoons sugar, to taste (see sweetener options in post above)
- 1 to 2 teaspoons lime juice, to taste
- Pinch pure stevia extract, or to taste (optional)
- Add the blueberries, coconut milk, 2 tablespoons sugar, and 1 teaspoon lime juice to your blender. Puree until relatively smooth and creamy.
- Give it a taste test and blend in the stevia, more sugar, and/or more lime juice to taste. I find this depends on the sweetness of the berries quite a bit, but I usually add a touch of stevia regardless as it seems to brighten the overall flavor when used in a very small quantity.
- Pour the mixture into your popsicle molds, and freeze until solid, about 2 hours.
Nutrition Note: The nutrition facts are with 3 tablespoons sugar, 2 teaspoons lime juice, and the lite canned coconut milk. These are based on 6 larger pops. If your molds are smaller, you could get 8 or even 10 pops with this recipe.
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