Summer has finally decided to show up again (at least over here in Germany) so today let’s celebrate summer with these blueberry coconut yoghurt popsicles. The popsicles are similar to the healthy strawberry coconut popsicles I recently posted. However, I tried them with coconut yoghurt instead of coconut milk this time, which really makes them taste like yoghurt popsicles.
Healthy popsicles are the best summer snack, they keep you cool, fuel you with nutrients and are so easily prepared. Even though I photographed them with two different layers, I recommend blending the two layers together as this makes them extra creamy, and you’ll have all the deliciousness in every bite.
The difference between coconut yoghurt and coconut milk is that coconut yoghurt contains probiotics (healthy gut bacteria) that are important for a healthy gut and bowel system. When you decide to go completely plant-based, but do not want to miss out on yoghurt, then coconut yoghurt is your new best friend. Compared to soy yoghurt or other plant-based yoghurt, co-yo is completely natural and comes without nasty additives such as colorants, sugars or preservatives as the commercial dairy industry has not yet picked up on this trend yet.
There are only a few companies in Europe that sell coconut yoghurt, all of which promote clean eating, and a healthy lifestyle. Coconut yoghurt is still pretty expensive, and I’ve tried making it myself before, but I wasn’t quite lucky the first time I tried it. I’ll continue to try my best at creating a recipe that works, and I hope I’ll be able to present it to you soon. Until then, you’ll just have to go with Co-Yo or Harvest the Moon coconut yoghurt, which both taste delicious.
- 2 cups (200g) of blueberries
- ¾ cup (200ml) of coconut yoghurt
- 3 tablespoons of coconut milk
- 1 tablespoon of raw honey or rice malt syrup
- Place all ingredients into a food processor or blender and process until you have a smooth blueberry yoghurt cream. Fill the cream evenly into the popsicle molds. Freeze for 25 - 30 minutes and insert the popsicle sticks. Freeze for a minimum of 4 hours, preferably overnight before you serve them.
- For a pretty look: In a bowl, whisk together coconut yoghurt, coconut milk and one teaspoon of honey or rice malt syrup. Add more honey or rice syrup if it's not sweet enough for your taste. In a blender or food processor, blend together the blueberries and the remaining raw honey. Fill the popsicle molds half way up with the coconut yoghurt. Freeze for 30 minutes before adding the blueberry layer. Freeze for 15 minutes before adding the popsicle sticks. Freeze for a minimum of 4 hours or overnight.
Did you make this recipe or have any suggestions, questions or comments?
Feel free to leave a comment below, and don’t forget to tag your creations on social media using #heavenlynnhealthy.
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