I am head over heels for Love Fed: Purely Decadent, Simply Raw, Plant-Based Desserts, an absolutely beautiful, raw, vegan dessert cookbook by Christina Ross of Love-Fed.com.
I wanted to share one of my favorite recipes in her book—these gorgeous Blueberry Coconut Dreamsicles. Christina guarantees that “kids of all ages (aka everyone) will appreciate these blueberries and cream pops.”
She’s totally right—Kai and Leo devoured their pops, and Little Piglet tried to eat the rest of mine!
- 1 c. blueberries
- 2 tbsp. coconut nectar or sweetener of your choice (optional)
- Juice of 1 lemon
- 1 ½ c. coconut cream
In a medium bowl, combine the blueberries, coconut nectar (if desired), and lemon juice. Mix lightly to coat the berries.
Place the coconut cream in a second medium bowl. Adding the blueberry mixture a few spoonfuls at a time, whip with a handheld electric mixer or whisk until thickened. Some of the berries will break down, releasing their juices and creating texture. If you want the berries whole, gently hand mix them into the cream using a rubber spatula. If you prefer a quicker method and a more vibrant purple pop, simply blend all the ingredients together in a blender.
Pour the mixture into pop molds. Freeze for 2–6 hours or until completely firm. Run the mold under warm water for a few seconds and gently remove the pops. Serve immediately or store in the freezer.
Yield: 5 dreamsicles