Blackberry Coconut Popsicles are a simple and healthy summer treat. Just three ingredients to make a popsicle to cool off with all summer long!
This post contains affiliate links.
I love making my own popsicles because you can control what goes into them and make some fun and creative flavor combinations. One of my all-time favorites is our popular Raspberry Rosé (Frosé) Popsicles for an adult-only cocktail popsicle.
Blackberry and coconut are great flavors together! I love to use them in recipes, like these Blackberry Toasted Coconut Sweet Rolls. Together they are also a little sweet and a little tangy. You could also use any berries that you have on hand.
I love this classic popsicle shape and look. Plus, no need to keep track of all those silicone sticks and pieces! You can find this classic popsicle mold here which makes 10 popsicles.
I add the blackberry mixture and blackberries after the coconut water has been freezing for a couple hours. This makes it more difficult for the berries to sink and you will get more of the swirled effect. Add the puree when the popsicles are in a slushie state so that the ice crystals support the weight of the puree. Alternatively, you can also add it after they have completely frozen to get a layer of blackberry puree at the stick end. Or just throw it all in at once and see what happens! So many options, it is up to you!
You could also make these Blackberry Coconut Popsicles without the sugar to make them paleo or Whole 30 compliant. The berries might be a little tart without the sugar.
- 17.5 ounces coconut water
- 6 ounces blackberries
- 1 Tablespoon sugar (or honey, or another sweetener)
- Fill each mold with coconut water approximately 2/3 full.
- Place the lid on the mold and insert sticks into each slot. Place the popsicle mold with coconut water in the freezer for two hours or until the coconut water is in a slushie state (somewhat frozen but not completely).
- While the coconut water is freezing, remove 10 blackberries from the package (approximately one third to half). Cut each of those 10 blackberries in half. Set aside. (If the blackberries are large, use 10 for this step. If small, use more as needed not to exceed half of the package in total).
- Make the blackberry puree. Mash the remaining blackberries that you have not set aside in a small bowl. Mix with the sugar. Set aside.
- When the coconut water has turned to a slush, remove from the freezer. Use the popsicle sticks to guide some of the blackberry halves into each popsicle (two halves or more per popsicle). Add one Tablespoon of the blackberry puree into each popsicle mold, leaving a gap of just 1/8-1/4" at the top so that it has room to expand. Use the popsicle stick to move the puree and berries throughout the mold to get your desired effect (See note).
- Replace the lid and readjust the popsicle sticks. Make them as straight as possible so it is easy to get the lid off when frozen.
- Freeze until completely solid, preferably overnight, typically at least 2 hours longer.