I have strong opinions about popsicles.
I never, ever put dairy in my popsicles because I don’t love the mouth feel. I crave popsicles that are ridiculously refreshing and feel and taste just like summer.
I also think popsicles shouldn’t have a million ingredients in them either. Simple is always best. Here I used coconut milk because it still gives the popsicles a nice creamy flavor and texture without being overwhelming. The blackberries at the market are bursting and look so beautiful that I couldn’t help myself. This combination, while ridiculously simple, is so delicious. It’s become my after-dinner-treat and I hope it becomes yours, too!
Blackberry Coconut Popsicles
- 1 pint fresh or frozen blackberries
- 1 (14-ounce) can of light coconut milk
- 1/4 cup white granulated sugar
- 1 teaspoon pure vanilla extract
- To a blender, add the blackberries, coconut milk, sugar and vanilla extract. Pulse until smooth, about 1 minute. Give it a taste and adjust the salt according to your liking.
- Divide the puree amongst the cavities in your popsicle mold. Transfer to the freezer for about 1 hour and then insert the popsicle sticks (if you add them early on, they might not stand-up straight). Freeze for an additional 4 to 5 hours, ideally overnight.
- To remove from the molds, run them under warm water until they release. Serve immediately.
Yield: Makes 10 popsicles
Adrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She’s a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.