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Blackberry Coconut Cream Popsicle

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white and deep red stripes of raw vegan Blackberry Coconut Cream Popsicles

– raw, vegan, gluten-free, nut-free –

Summer is here!  It is now the norm to find the temperature in the three-digit format.  I am from Alaska; I am used to the double-digit weather, even single-digit… but triple-digit weather??!!

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

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

a close up of raw vegan Blackberry Coconut Cream PopsiclesIngredients:

Yields 9 / 3 oz Dixie cups

Coconut Layer:

Blackberry Layer:


  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 until 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 for Ice Cream:

  1. Use an ice cream machine.  Follow the manufactures directions.
  2. Freeze in popsicle molds or 3 oz Dixie cups with a popsicle stick inserted.
  3. Store the ice cream 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 ice cream way in the back and storing it beneath other frozen-sold items will help protect it from those steamy incursions.
  4. 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 ice cream from taking on the odors, use a container with a tight-fitting lid. For extra security, place a layer of plastic wrap between your ice cream and the lid.
  5. To soften in the refrigerator, transfer ice cream from the freezer to the refrigerator 20-30 minutes before using. Or let it stand at room temperature for 10-15 minutes.
  6. Wish to make your own raw ice cream, wonder what machine I might recommend, and more? Click (here) to check out the Reference Library!

7 thoughts on “Blackberry Coconut Cream Popsicle

  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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