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5 INGREDIENT BLUEBERRY & COCONUT YOGHURT POPSICLES (DAIRY FREE, VEGAN, CANDIDA FRIENDLY)

Tania Pilcher | Fit Foodie Nutter
Prep Time 15 mins
Cook Time 4 hrs
Total Time 4 hrs 15 mins
Course Breakfast, Dessert, Snacks
Servings 6 popsicles

Ingredients
  

  • 1 1/2 cup frozen blueberries
  • Juice of half a lemon
  • 1 tbsp xylitol (or sweetener of choice)
  • 5 tbsp water
  • 1 cup coconut yoghurt (coyo)
  • 1 tsp non alcohol vanilla extract

Instructions
 

  • 1. Combine frozen blueberries, lemon juice, vanilla extract, water and xylitol in a small pan over medium heat. Bring to a boil and simmer for around 3 minutes. Take the mixture off the heat and set aside to cool down.
  • 2. In the meantime, to make it easier and mess-free to fill the popsicles with yoghurt, place the coconut yoghurt in a ziplock bag, snip a little corner of the bag with scissors and set aside.
  • 3. Using a spoon, scoop the cooled blueberry mixture into the popsicle moulds quarter of the way up.
  • 4. Now fill the lolly moulds with coconut yoghurt all the way up by gently squeezing the yoghurt from the ziplock bag.
  • 5. Using a lolly stick, gently mix the blueberry mixture with yoghurt inside the popsicle moulds.
  • 6. Insert the lolly sticks in the centre of each popsicle mould, cover with a lid and place to set in the freezer for at least 4 hours. Tip: when you take the popsicles out of the freezer, let them thaw for around 5-7 minutes before removing them out of the moulds. This way they will just ease out of the moulds without much force.