Vegans rejoice! Creamy “cheesecake” coconut ice pops are yours to enjoy. Thanks to plant powerhouse ingredients like soaked cashews and coconut cream, you can savor the cheesecake texture without the animal ingredients. Add to that blended blueberries and bananas sweetened with maple syrup and flavored with vanilla. This easy ice-pop recipe is sure to be a summertime repeat.
Blueberry-Coconut Ice Pops
Prep Time 10 minutes
Freeze Time 3 hours
Total Time 3 hours 10 minutes
Servings 7 ice pops
Calories 193 kcal
Ingredients
- 1 cup raw cashews soaked 2-3 hours
- 1 cup frozen blueberries
- 1 cup bananas pieces
- 1/2 cup coconut cream unsweetened
- 1/2 Tbsp. maple syrup
- 1/2 tsp. vanilla extract
- Few drops lemon juice
- Extra blueberries to add at the end
Instructions
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In blender, combine cashews, 1/4 cup coconut cream, vanilla extract, a few drops lemon juice and maple syrup until creamy. Pour into a separate container and set aside.
-
Add to empty blender bananas, blueberries and 1/4 cup coconut cream. Blend until smooth.
-
Into ice pop molds, fill halfway with blueberry mixture then fill to the top with banana mixture. Add a few whole blueberries,
-
Using a thin skewer or stick, slightly mix to swirl colors.
-
Freeze at least 3 hours before serving.
Recipe Notes
Grab these ingredients and more at Vitacost.
Nutrition Facts
Blueberry-Coconut Ice Pops
Amount Per Serving (1 g)
Calories 193
Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 7g35%
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Sodium 3mg0%
Potassium 273mg8%
Carbohydrates 15g5%
Fiber 2g8%
Sugar 6g7%
Protein 4g8%
Vitamin A 25IU1%
Vitamin C 4mg5%
Calcium 12mg1%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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