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Blackberry Coconut Cream Popsicle (raw, vegan, gluten-free, nut-free)

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Blackberry-Coconut-Cream-Popsicle-featureSummer is here!  It is now the norm to find the temperature in the 3 digit format.  I am from Alaska, I am used to double-digit weather, even single digit… but triple digit weather??!!

To help cool our inner cores I made some creamy Popsicles that only require 4 ingredients!  It can’t get too much easier than that.  If you too are living in warmer climates, keep the following in mind:

  • Drink plenty of fluids throughout the day to prevent dehydration.  Water, fruit juices and juice drinks are best.  Do not wait until you are thirsty to drink.  Parents should be sure children get sufficient fluids as well.
  • Eat healthy Blackberry Coconut Cream Popsicles!
  • Minimize alcohol and caffeine because they dehydrate the body.
  • Eat healthy Blackberry Coconut Cream Popsicles!
  • Wear lightweight, light-colored, loose-fitting clothing.  When spending time outdoors, avoid direct sunlight, wear a hat and use a sunscreen with a sun protection factor (SPF) greater than 15 to protect yourself against sunburn.
  • Eat healthy Blackberry Coconut Cream Popsicles!
  • Slow down and avoid strenuous activity.  If you must do strenuous activity, do it during the early morning or late evening hours when it is cooler.
  • Eat healthy Blackberry Coconut Cream Popsicles!

I hope you enjoy the simplicity of this recipe and stay cool. Many blessings, amie sue


Yields 9 / 3 oz Dixie cups

Coconut Layer:

Blackberry Layer:

  • 10 oz frozen blackberries, thawed (buy organic only!)
  • 1/4 cup agave nectar or maple syrup


  1. In the blender combine the ingredients for the coconut layer and pour into a separate container so you can blend the blackberry layer.
  2. Combine the ingredients in the blender to make the blackberry layer.  Blend until nice and creamy.
    • As an option (which I did)  I strained the blackberry mixture through a nut bag to remove the seeds.
  3. Fill the mold by alternating the coconut and blackberry layer till the cup is full.
  4. I poked the Popsicle stick into one of the blackberries to help it stand in place, not to mention a fun surprise to find in the center of the Popsicle.  Place the stick in the middle of each Popsicle and freeze 4-5 hours before serving.

Freezing Suggestions:

  1. For popsicle mold ideas and to see the ones that I use, please click (here).
  2. Freeze in popsicle molds or 3 oz Dixie cups with a popsicle stick inserted. Always use plastic Dixie cups, the paper ones stick and you have to tear them off of the ice cream.
  3. I sometimes use 4 oz mason jars or single serving ice cream containers as well.
  4. Store in the very back of the freezer, as far away from the door as possible. Every time you open your freezer door you let in warm air. Keeping these treats way in the back and storing it beneath other frozen-sold items will help protect it from those steamy incursions.
  5. Ice cream is full of fat, and even when frozen, fat has a way of soaking up flavors from the air around it—including those in your freezer. To keep your frozen treat from taking on the odors, use a container with a tight-fitting lid.

7 thoughts on “Blackberry Coconut Cream Popsicle (raw, vegan, gluten-free, nut-free)

  1. Christine says:

    YUMMY!!! AND I can so relate…it was 110 degrees in Phoenix yesterday!

  2. Chris says:

    These look awesome! How many cups of coconut meat do you usually get from one young Thai coconut? How many coconuts does this recipe use? Thanks!!!! Blessings!!!!

    • amie-sue says:

      Chris, there is no certain answer as to how much meat you can get from young Thai coconuts. It depends on the size and maturity of them. I use anywhere between 2-3 of them to get anywhere from 1 1/2 – 2 cups.

  3. Kalani says:

    These looked yummy. I will have to try it this weekend with maybe a mixed berry combo. I think this might also work with an organic plain yogurt? Let me know what you think? Thanks!

    • amie-sue says:

      I am guessing they will still taste good, maybe just not as creamy. The Fage Greek yogurt has a devine mouth feel! Good luck and enjoy. amie sue

  4. Helen says:

    These look and sound delicious! I will have to give them a go next summer. At the moment here in Perth, Western Australia the temperature is about 24 degrees celcius. We are just going into our winter. However, our summer can top 45 degrees celcius which is about 113 degrees fahrenheit. Thank goodness for our beautiful beaches and obviously my new cooling down best mate, the Blackberry & Cococnut cream icy pole. Bring on the summer……………..! Thanks heaps, Amie-Sue

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