Homemade Blueberry Coconut Yogurt Popsicles
Ingredients
- 1 cup unsweetened coconut yogurt
- 3 tablespoons maple syrup
- 2 cups lightly stewed wild blueberries
- Purple and blue spirulina powder (optional)
- A pinch of salt
- 1/2 teaspoon vanilla powder
Preparation
Lightly stew 2 cups of wild blueberries and sieve the liquid; set the sieved blueberries aside for jam.
Combine the coconut yogurt, maple syrup, optional spirulina powder, salt, and vanilla powder in a bowl.
Pour the mixture into popsicle molds.
Place in the freezer for one hour.
Insert wooden sticks into the molds.
Freeze overnight before serving.
Notes
The sieved blueberries can be used to make jam.
