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Blueberry popsicles

Quick! Before summer ends enjoy this fast, frozen blueberry treat flavored with maple syrup and coconut milk.

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    Just a few fresh ingredients and blend to make these delicious blueberry coconut maple ice pops.
    The Kitchen Paper
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I think I’d better share these treats before summer is really, really over. They’re too good to keep until next summer!

These babies take minutes to throw together – literally, put some maple syrup, coconut milk (the thick canned kind), and blueberries together in a blender. BLEND. Pour into molds. FREEZE! Enjoy.

Could this be easier? I think not. These take me right back to the beaches of Vietnam, where coconut milk and cold things rule over everything else in the world.

Recommended: 15 blueberry recipes

Blueberry coconut maple popsicles
Makes 8-12 pops

1 14-ounce can coconut milk
2/3 cup fresh blueberries
2 tablespoons high quality maple syrup

1. Blend all ingredients together in a blender.

2. Pour into popsicle molds. Freeze for 1 hour, then add popsicle sticks.

3. Freeze another 2 hours, or until frozen solid. Enjoy!

Related post on The Kitchen Paper: Strawberry lime coconut slushie

The Christian Science Monitor has assembled a diverse group of food bloggers. Our guest bloggers are not employed or directed by The Monitor and the views expressed are the bloggers' own and they are responsible for the content of their blogs and their recipes. All readers are free to make ingredient substitutions to satisfy their dietary preferences, including not using wine (or substituting cooking wine) when a recipe calls for it. To contact us about a blogger, click here.

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