Blueberry Purple Sweet Popsicles (Print Version)
# Ingredients:
01 -
1 cup purple sweet potato, boiled and cooled
02 -
1 cup fresh blueberries
03 -
400 ml coconut milk, refrigerated overnight
04 -
½ cup cashew milk
05 -
3 tablespoons maple syrup
06 -
1 teaspoon vanilla bean paste (optional)
# Instructions:
01 -
Scoop out the thick layer of coconut cream that has solidified at the top of the can into a blender.
02 -
Add the purple sweet potato, blueberries, cashew milk, maple syrup, and vanilla bean paste (if using) to the blender with the coconut cream. Blend until smooth and uniform in color.
03 -
Pour the mixture into popsicle molds and freeze for 2-3 hours or until completely solid.
04 -
Once frozen, remove popsicles from molds and enjoy immediately.
# Notes:
01 -
For best results, allow coconut milk to refrigerate overnight to properly separate the cream.
02 -
Run the popsicle molds briefly under warm water to help release the popsicles.