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+ servings
Layered blueberry coconut ice pops on a bed of ice cubes.

Blueberry Coconut Ice Pops

Arlene Mobley - Flour On My Face
Cool off in the summer with Blueberry Coconut Ice Pops made with fresh blueberries and coconut.
4.50 from 2 votes
Prep Time 5 mins
Cook Time 0 mins
Total Time 5 mins
Course Dessert
Cuisine American
Servings 10 Servings
Calories 142 kcal


  • 1 pint fresh blueberries divided
  • 13 ounce can coconut milk
  • ¼ cup plus 2 tablespoons sugar
  • ¼ cup shredded coconut optional
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  • Put ¾ of the blueberries, half the can of coconut milk and ¼ cup sugar into a blender. Pulse ingredients until blueberries are completely pulverized.
  • Fill 5 large ice pop molds about ¾ full with the blueberry mixture.
  • Use the remaining blueberry mixture to completely fill 2 large ice pop molds.
  • Place the lid on the ice pop mold.
  • Insert ice pop sticks into the stick holes on the mold and freeze for about 2 hours.
  • Add 2 tablespoons of sugar to the remaining coconut milk, stir and set aside until the first ice pop layer is frozen.
  • After 2 hours remove the ice pop mold from the freezer. Remove the mold cover.
  • Fill each mold with blueberries wedging them in around the stick.
  • Slowly pour the sweetened coconut milk into the top of each ice pop mold until you reach the fill line.
  • Gently tap the mold on the counter to release any air bubbles.
  • Sprinkle some coconut flakes over the top of the coconut milk if desired.
  • Return to the freezer until the layer of coconut milk is frozen.
  • To serve run cold water over the sides of the ice pop mold to easily release each ice pop.

Recipe Expert Tips

  • Make 8 to 10 large ice pops.
  • Layered blueberry and coconut milk ice pops can be made with coconut mil, almond milk, coconut water or rice milk.


Serving: 1Serving | Calories: 142kcal | Carbohydrates: 15g | Protein: 1g | Fat: 10g | Saturated Fat: 9g | Sodium: 12mg | Potassium: 141mg | Fiber: 2g | Sugar: 12g | Vitamin A: 26IU | Vitamin C: 6mg | Calcium: 9mg | Iron: 1mg
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