Blueberry-Basil Cream Pops


Nutrition Facts

Yield: About 6
Calories: 50
Fat: 0g
Protein: <1g
Carbohydrates: 12g
Fiber: 1g
Sodium: 0mg


  • 3/4 cups blueberries
  • 2 peaches (large, ripe)
  • 4 basil leaves (large)
  • 1 can coconut cream (full fat)
  • 2 tablespoons sugar


  1. Puree blueberries, 1 peach, and basil in the food processor until evenly blended. (Note that some flecks of the blueberry skin or basil will remain).
  2. Evenly divide the pureed mixture among the popsicle molds.
  3. Rinse the food process then puree the remaining peach until it is well blended. Add an even amount of puree to each mold.
  4. Pour coconut cream into a small bowl and stir in 1 to 2 tablespoons of sugar, to taste. Stir constantly until the sugar is incorporated. Divide evenly among popsicle molds.
  5. Add a stick to each mold and freeze for at least 6 hours or overnight.
  6. When you’re ready to enjoy, remove from the freezer and let sit on the counter 15 minutes or until the pops loosen from the molds. For a quicker fix, run the mold under hot water for 7-10 seconds.
Chef: Holley Grainger




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