Blueberry Popsicles with Purple Sweet

This vibrant purple sweet potato blueberry popsicle recipe transforms simple ingredients into a nutritious frozen treat your whole family will adore. I created these during a particularly hot summer when my kids were begging for store-bought popsicles loaded with sugar and artificial colors. These naturally purple beauties have been our go-to frozen treat ever since.

I first made these popsicles when trying to find healthier alternatives to store-bought frozen treats. My daughter was immediately drawn to the vibrant purple color, and now she proudly tells friends that the beautiful hue comes from vegetables and fruit.

Ingredients

• Purple sweet potatoes: provide a natural purple color and earthy sweetness. Look for Stokes Purple or Okinawan varieties with vibrant flesh.
• Fresh blueberries: add natural sweetness and antioxidants. Choose plump, firm berries with no signs of mold.
• Coconut milk: creates the creamy base. Use full-fat canned version for best results.
• Cashew milk: helps thin the mixture while maintaining creaminess. Unsweetened works best.
• Maple syrup: provides natural sweetness that complements the potato and berries. Use pure maple syrup not pancake syrup.
• Vanilla bean paste: adds depth of flavor. Look for one with visible vanilla seeds for the best flavor.

Step-by-Step Instructions

Prepare the coconut cream:

Refrigerate your coconut milk overnight to allow the cream to separate and solidify at the top. This creates a richer base for your popsicles. Carefully scoop only the thick white layer into your blender, leaving the clear liquid behind.

Blend all ingredients:

Add your cooked and cooled purple sweet potato, blueberries, cashew milk, maple syrup, and vanilla bean paste to the blender with the coconut cream. Blend on high speed for about 60 seconds until completely smooth with no visible chunks. If the mixture seems too thick, add a tablespoon of the reserved coconut water.

Fill the molds:

Pour the purple mixture into your popsicle molds, leaving about a quarter-inch of space at the top as the mixture will expand slightly when frozen. Tap the filled molds gently on the counter a few times to remove any air bubbles. Insert the popsicle sticks and place in the freezer.

Freeze completely:

Allow the popsicles to freeze for at least 2-3 hours until completely solid. For best results, let them freeze overnight to develop the optimal creamy texture.

Pin it

The purple sweet potato is truly the star ingredient in this recipe. I discovered them at a farmers market several years ago and was immediately drawn to their vibrant color. When my children first saw me cooking with them, they couldn't believe a vegetable could be so vividly purple. Now they get excited whenever they spot them at the grocery store.

Perfect Purple Sweet Potatoes

The key to this recipe is properly cooking your purple sweet potatoes. Boil them with the skin on until completely tender when pierced with a fork, usually about 20-30 minutes depending on size. Allow them to cool completely before peeling and using in the recipe. For an even deeper flavor, you can roast the potatoes instead of boiling them, which concentrates their natural sweetness.

Make-Ahead and Storage

These popsicles keep beautifully in the freezer for up to three weeks when stored properly. Once completely frozen, remove them from the molds and store in an airtight container or freezer bag with parchment paper between layers to prevent sticking. When ready to enjoy, let them sit at room temperature for about 5 minutes before eating for the perfect texture.

Dietary Adaptations

This recipe is naturally vegan, dairy-free, and gluten-free, making it perfect for those with common food allergies. If you need to make substitutions, almond milk works well in place of cashew milk. For a nut-free version, try oat milk or hemp milk. The maple syrup can be replaced with honey if you don't need the recipe to be vegan, or with agave nectar for a different sweetness profile.

Pin it

Frequently Asked Questions

→ Can I substitute regular sweet potato for purple sweet potato?

Yes, you can use regular sweet potato, but the color and flavor will be different. Purple sweet potatoes have a slightly sweeter, nuttier taste and give these popsicles their vibrant purple hue. Orange sweet potatoes will create a different color but still taste delicious.

→ How long do these popsicles keep in the freezer?

These homemade popsicles can be stored in the freezer for up to 2 weeks if kept in airtight popsicle molds or transferred to freezer bags after initial freezing. For best texture and flavor, consume within the first week.

→ Can I use frozen blueberries instead of fresh?

Absolutely! Frozen blueberries work perfectly in this blend and may even create a thicker consistency right away. No need to thaw them before blending.

→ Is there a substitute for cashew milk?

Yes, you can substitute cashew milk with any plant-based milk like almond, oat, or soy milk. You could even use more coconut milk if you prefer a stronger coconut flavor. The texture may vary slightly depending on which alternative you choose.

→ What if I don't have vanilla bean paste?

Vanilla bean paste is optional in this recipe. You can omit it entirely or substitute with pure vanilla extract if you have that on hand. Start with 1/2 teaspoon of extract and adjust to taste.

→ How can I make these popsicles sweeter?

If you prefer a sweeter popsicle, you can increase the maple syrup to 4-5 tablespoons. Alternatively, you could add 1-2 tablespoons of honey (if not vegan) or agave nectar. Taste the mixture before freezing and adjust sweetness to your preference.