Creamy Blackberry Popsicles

stack of blackberry fruit popsicles on wooden board with fresh blackberries.

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These creamy blackberry popsicles are the perfect frozen snacks for Summer! Made with coconut milk and fresh berries, they're a delicious and easy homemade popsicles recipe everyone will love. Great for poolside snacks or serving at Summer parties.

Prep Time10

Cook Time10

Freezing Time8

Total Time8 20

Course: Dessert

Cuisine: American

Servings: popsicles

Author: Rachel Rodda

Equipment

Ingredients

2 tablespoons cornstarch
1⅔ cups coconut milk 1 can
1 teaspoon vanilla extract
4 tablespoons brown sugar
2 cups blackberries fresh or frozen
2 tablespoons brown sugar extra

Instructions

In a small bowl, combine the cornstarch with 3 tablespoons of the coconut milk, stirring until smooth. Set aside.
In a medium saucepan, combine the rest of the coconut milk with the vanilla and brown sugar. Place over medium heat and add the cornstarch slurry.
Stir constantly and cook until thickened – around 8-10 minutes.
Remove the saucepan from the heat and cover with plastic wrap, pressing the wrap to the surface of the liquid to prevent a skin from forming. Set aside.
In a medium bowl combine the blackberries with the extra brown sugar. Use an immersion blender (or regular blender) to puree the blackberries.
Remove the plastic wrap from the coconut milk mixture and add 2/3 of the blackberry puree to the coconut milk. Use the immersion blender to combine.
Pour the blackberry popsicle mixture into each well of your popsicle mold, filling until about 3/4 full.
Top off each popsicle with the remaining blackberry puree, leaving about 1/2 inch of space at the top.
Once the molds are filled, gently tap the mold on the bench to remove any air bubbles. Then using a small knife, swirl the knife through each popsicle mold to create a blended pattern.
Place the cover on the popsicle mold (if yours has one). Place a popsicle stick in the center of each well. Freeze for at least 8 hours.
When ready to unmold, fill a pan with hot water. Place the tips of the popsicle mold in the hot water for 10-20 seconds to make release easier.

Notes

Full fat coconut milk will produce the best results. Light coconut milk will produce a less creamy and possibly more icy popsicle.

Thickening the coconut milk helps create a less icy and more pudding like texture. Freezing coconut milk without thickening will result in the fats and water separating, making for an inconsistent popsicle texture.

See the post above for tips on substitutions and flavor variations.

Store leftover popsicles in the mold or unmold and individually wrap each popsicle in plastic wrap and store in the freezer for up to 1 month.

Nutrition