sugar free coconut yoghurt and blueberry popsicles

There is no better way to cool down in the summer heat than with these refreshing sugar free coconut yoghurt and blueberry popsicles. They are so easy to make and look simply gorgeous. Coconut sends you straight to some tropical island!

These paletas only need a few ingredients and a bit of patience until they are frozen. I use rice syrup instead of industrial sugar, so it’s a perfect treat for you healthy foodies, fructose malabsorption sufferers and also for your children. There are so many popsicle moulds on the market but I definitely prefer the classic one with a wooden stick like this one from Rosenstein & Söhne.

By the way, make them a bit sweeter because frozen food tends to taste less sweet or salty than unfrozen. Have you tried making the strawberry popsicles yet? They are really yummy and more popsicle recipes will follow!

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sugar free coconut yoghurt and blueberry popsicles

Yummy coconut yoghurt and blueberry paletas

Servings: 8 popsicles
  • 200 ml sugar free coconut milk
  • 200 ml plain yoghurt
  • 150 gram frozen blueberries
  • 1 lime (juice)
  • rice syrup
  • 1 tbsp corn starch
  1. Mix coconut milk and yoghurt and add rice syrup until it's sweet enough for you. Add another tbsp of rice syrup because it will taste less sweet when it's frozen. Fill up 3/4 of your moulds with coconut yoghurt and put into the freezer while you prepare the blueberry mixture. 

  2. In a small pot heat up your frozen blueberries. Add juice of 1 lime and 3 tbsp rice syrup. Have a try and add more rice syrup if it's not sweet enough. Mix corn starch with 3 tbsp of water and add to the blueberries. Bring to a boil and straight afterwards take off the heat. Set aside and let it cool down for about 30 minutes. 

  3. Get your moulds out of the freezer, add the blueberry mix and the wooden sticks to the popsicle moulds. Put the popsicles back into the freezer for at least 5 hours or even better overnight. 

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