Blueberry Coconut Granola Pops

  • Yield: 10 popsicles 1x



Coconut Mixture

  • 1 can (13.5 oz or 1 2/3 cups) full fat coconut milk
  • 1/2 cup honey
  • 1/2 tsp vanilla extract
  • pinch of salt

Blueberry Mixture

  • 1 1/4 cups blueberries
  • 2 Tbsp honey
  • 1 Tbsp water


  • 1 cup toasted coconut granola, divided


  1. For the coconut mixture, combine coconut milk, honey, vanilla, and salt in a food processor or blender and process until smooth.
  2. For the blueberry mixture, combine blueberries, honey, and water in a saucepan over medium heat. Bring mixture to a boil, then reduce heat to low and let simmer for 10 minutes, stirring frequently, until thickened and reduced. Remove from heat and let stand 10 minutes.
  3. Fill popsicle molds 1/4 full of coconut mixture. Add a spoonful of blueberry mixture, swirling gently with a metal skewer. Divide 1/2 cup coconut granola evenly among molds. Repeat layers once more, finishing with granola. Freeze for 1 hour, then insert popsicle sticks and freeze overnight. To unmold, let popsicles stand at room temperature for 5 minutes. Carefully remove from molds and serve.


Popsicle molds: I use these.


  • Calories: 175
  • Carbohydrates: 25
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