Vegan Coconut Watermelon Popsicles with Blueberry Drizzle Recipe | Cooking With Jade

Vegan Coconut Watermelon Popsicles with Blueberry Drizzle Recipe

3 MINS READ
Vegan Coconut Watermelon Popsicles with Blueberry Drizzle Recipe
Vegan Coconut Watermelon Popsicles with Blueberry Drizzle

Vegan Coconut Watermelon Popsicles with Blueberry Drizzle

The Fourth of July is almost here, which means it’s time to bust out the patriotic desserts! Growing up, one of my favorite summer treats was those red, white, and blue firecracker popsicles I would buy from our neighborhood ice cream truck. I swear I could hear the truck coming from miles away and would sprint toward it, clutching my crumpled bills. This dessert is sort of like a more grown-up, vegan take on those red, white, and blue popsicles. Here, the colors come from watermelon, coconut, and blueberry. It’s a delicious dessert that is sure to take you back to those hot summer afternoons of your youth: the kind of heat that only a cold popsicle can cure.
Prep Time 15 minutes
Freeze Time 6 hours
Servings 10

Equipment

  • Measuring cups and spoons
  • Popsicle molds
  • Popsicle sticks
  • Small saucepan
  • Fine mesh strainer

Ingredients
  

For the Popsicles:

  • 4 cups watermelon cubed
  • 1 cup coconut water
  • 2 tablespoons lime juice
  • 2 tablespoons agave syrup optional, adjust to taste

For the Blueberry Drizzle:

  • 1 cup blueberries fresh or frozen
  • 1 tablespoon lemon juice
  • 1 tablespoon agave syrup

Instructions
 

  • In a blender, combine the cubed watermelon, coconut water, lime juice, and agave syrup.
  • Blend until smooth.
  • Pour the mixture through a fine mesh strainer into a large bowl or pitcher to remove any pulp.
  • Pour the strained watermelon mixture into popsicle molds, leaving a small gap at the top for expansion.
  • Insert popsicle sticks.
  • Freeze for 4-6 hours or until solid.
  • While the popsicles are freezing, make the blueberry drizzle.
  • In a small saucepan, combine the blueberries, lemon juice, and agave syrup.
  • Cook over medium heat, stirring occasionally, until the blueberries break down and the mixture thickens (about 10 minutes).
  • Use a blender or immersion blender to puree the mixture until smooth.
  • Strain through a fine mesh strainer to remove any seeds.
  • Let the blueberry drizzle cool to room temperature, then refrigerate until ready to use.
  • Once the popsicles are fully frozen, remove them from the molds.
  • Drizzle the blueberry sauce over the popsicles just before serving.

Notes

NUTRITIONAL FACTS
Calories: 80 | Total Fat: 0.5g | Total Carbohydrates: 20g | Dietary Fiber: 1g | Protein: 0.5g

 

If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.


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