Well now we know what happens when I’m left to my own devices. I make popsicles in the dead of winter.
…on the same morning I scraped a layer of ice from my car windshield.
Just part of an effort to distract myself from the endless monotony of grey and rain that is life right now here in the Pacific Northwest. Maybe it’s a seasonal affective disorder talking, but this time of year I start really missing fresh summer berries. Not to mention daylight.
So, I’m happily daydreaming of blissfully long summer days, sunny skies, warm breezes, market produce, and berry juice dribbling down our chins, with these creamy coconut and mixed berry popsicles.
Of course, our freezer always has local berries in it – generally ones rescued at the last moment from spoiling because I once again bought too many. But you know this.
I’ve made a good dent in last year’s supply (that’s what I’ve used here), and in the interest of creating some healthy sweet treats, channeling warmer days, and going bright pink (!) for Valentine’s day, I whipped up a batch of these creamy, vanilla-specked, berry swirled treats.
About these coconut and mixed berry popsicles
These vibrant, sweet beauties are based off of the creamy blood orange and coconut popsicles that I shared a few years ago around this time, during a major snowstorm, no less. Some things never change, do they?
Whipping up a batch of these sweet and tangy pops is as easy as digging your popsicle mold out from the back of the pantry, and blending up a few simple, wholesome ingredients.
Blackberries and raspberries – or whatever you have on hand – are blended together with a bit of honey, then layered or swirled with creamy, vanilla bean dotted coconut milk. Super, duper simple. I think these actually taste better when they’re completely blended together, although the ombre-vibes are prettier, so take your pick.
The resultant creamy, vibrantly pink, mixed berry popsicles are free of refined sugar, can be made vegan if you swap out the honey for maple syrup or agave or cane sugar, and are guiltlessly indulgent, yes, even in the middle of winter. You can make these pops with any berries of your choosing, and really any pureed, seasonal fruit (like winter citrus!), adjusting the sweetness as necessary to your personal tastes.
So file these away for warmer days ahead, or indulge with me now in these sweet and creamy treats and forget for a moment that spring is still over a month away…
- 1 (15 oz) can full-fat coconut milk
- 1 tsp pure vanilla bean paste or extract
- 1/4 cup pure honey, divided
- 3/4 cup blackberries
- 3/4 cup raspberries
- Whisk together the coconut milk, vanilla and 2 Tbsp of the honey, until smooth and creamy. Set aside.
- Blend together the berries and remaining honey, until smooth and combined. Add more honey, to taste, as necessary.
- For a creamy pop: Stir together the coconut milk and berry puree, and divide evenly between the popsicle molds. Freeze for 30 minutes, then insert the popsicle sticks, and continue freezing for 4 hours, or until firm.
- For a layered pop: Divide the coconut milk equally between the popsicle molds. Place in the freezer for 10 minutes, or so, then top with the berry puree. Freeze again for 30 minutes, then insert the popsicle sticks and continue freezing for 4 hours, or until firm.
Use any combination of your favorite berries, adjusting the sweetness level as necessary. Remember, the sweetness will mellow once frozen.
You can substitute granulated sugar, agave or maple syrup for the honey, if you prefer.
I choose to use full-fat coconut milk in this (and most) frozen coconut recipes because it results in a creamier frozen texture that more closely mimics dairy cream. You can certainly use a lower fat-content coconut milk, but it will result in an “icier” textured pop.
To remove the popsicles, either let them sit out for 5-10 minutes until soft enough to pull out, or submerge the bottom of the popsicle mold (up to the edge of the top) in room-temperature water for 10-15 seconds, then gently pull to release.