Blueberry Coconut Pops

Blueberry Coconut Pops


  • 4 cups coconut milk
  • 2 cups coconut water
  • 1/2 cup honey
  • 1 cup Oregon Fruit Products Canned Blueberries, drained
  • 24 small mint leaves
  • 1/2 cup plain Greek yogurt
  • 1 cup granola


  1. In a large bowl, combine coconut milk, coconut water and honey. Stir well.
  2. Put several blueberries and 2 mint leaves into each Popsicle form. Fill each form half full with coconut milk mixture. Freeze for 2 hours.
  3. Add additional blueberries and mint and fill Popsicle forms to the top. Freeze for an additional 2 hours.
  4. Once completely frozen, remove popsicles from forms and dip 1/3 of Popsicle into yogurt. Dip area into granola and place on baking sheet. Freeze for another 30-minutes.
  5. Drizzle with honey to serve.

Yield: 12 servings

Recipe and photo used with permission from: Oregon Fruit Products

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