Coconut Blueberry Pops with Lemon, Honey, & Thyme

You have popsicle molds, right?? If you don’t, you need to raid the summer sale section of the store today.

Everyone needs a cold, refreshing treat when it’s blazing hot outside, and easy homemade pops are clearly the way to go. Lately I’ve just been buying bags of frozen organic berries, blending them up, and mixing in a hint of sweetness and a fun add-in or two. One of my recent favorites is raspberries with lemon and a splash of cherry simple syrup (And if you’re willing to invest in a more involved pop, my Creamy Pistachio Cardamom Pops are off the hook.)

Coconut Blueberry Pops with Lemon, Honey, Thyme

Looking to mix it up, I tried a coconut milk-based pop with blueberries, and then I got a little crazy…hang with me for a minute. I added honey for sweetness, lemon zest for brightness amongst all the creaminess, and lastly, fresh thyme to mirror the lemoniness and add that earthy, herby note the way thyme does.

This one is a little on the adventurous side, but I think the combo is definitely worth a try. My professional taste-testers (*cough* boyfriend *cough* roommate) wanted to make sure this one made it out to the public, so who am I to deny you of this exceptional summer treat?!

So get on this pop train with me while the summer heat is still in full force!

Here’s what I did:

Coconut Blueberry Pops with Lemon, Honey & Thyme

  • Servings: 12 pops
  • Difficulty: easy
  • Print

  • 1 14oz. can coconut milk
  • 2 cups blueberries, smashed with a fork
  • 5 thyme sprigs, leaves only, finely chopped
  • Zest and juice of one lemon
  • 4 tablespoons honey

In a large microwave-safe bowl, microwave the honey for 15-20 seconds, or until melted. To the bowl, add the rest of the ingredients, and stir well. Pour into popsicle molds, helping distribute the blueberries evenly with a spoon, and freeze until solid – about 5 hours. Enjoy!

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