The Vermont Maple Sugar Maker’s Association shared this delicious recipe with us for Maple Blueberry Coconut Popsicles. This is a perfect treat for any hot summer day.
Ingredients for Blueberry Sauce:
2 cups blueberries
1/3 cup pure maple syrup
Ingredients for Yogurt Base:
1/2 cup Greek yogurt
3/4 cup canned coconut milk
1 Tablespoon pure maple syrup
For blueberry sauce, combine blueberries and 1/3 cup of pure maple syrup in medium saucepan and simmer over low heat. Stir occasionally. You do not need to mash the blueberries as they will soften to desired texture with cooking. Combine remaining ingredients in a small bowl. Fill popsicle molds 3/4 full with yogurt mixture. Spoon in blueberry sauce on top and gently push down into yogurt leaving 1/4 – 1/2 inch of space on top of mold to allow for expansion in freezing process. Freeze for 3-4 hours and enjoy!