Low Carb Salted Coconut Cream Blueberry Smash Pops

Salted and sweetened full-fat coconut cream is studded with smashed, fresh blueberries and frozen into delicious, cold, and creamy popsicles. These will surely be your new summertime favorite vegan keto recipe!

Can I use another form of milk for the base?

This recipe is developed to use a very high-fat base, so do not substitute the coconut cream, or the result will be popsicles that are icy and not creamy.

Can I use other fruits?

Yes, any other Keto-friendly berries will work instead of blueberries like blackberries, raspberries, and strawberries. If using strawberries, be sure to dice them into small pieces.

How should I layer the blueberries into the popsicles?

The blueberries can be layered into the popsicle mold first, so they will be more visible if you would like. However, the way the recipe is written here is to fill the molds with salted, sweetened coconut cream first then top them with the smashed blueberries. The result is popsicles with blueberries running through the center.

Net Carbs

5.6 g
Fiber

4.2 g
Total Carbs

28 g
Protein

2.5 g
Fats

22.6 g

255 cals

Quantity

Serving Size

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Blueberries, Fresh

½ cup
Maple Flavored Syrup by Lakanto

1 tablespoon
Almond Extract

¼ teaspoon
Coconut Cream (liquid From Grated Meat)

13-⅔ ounce
The Ultimate Icing Sugar Replacement by Swerve

½ cup
Coconut Milk, Plain Or Original, Unsweetened, Fortified

¼ cup

Step 1

In a small saucepan, add the blueberries, maple syrup, and almond extract. Cook on medium heat until the blueberries puff, look shiny, and are easy to smash.
Step 2

Smash the blueberries with the back of a wooden spoon. The result will be a coarse blueberry sauce with some whole pieces of blueberries throughout.
Step 3

In a medium bowl, add the coconut cream, Swerve, two pinches of kosher salt and the coconut milk.
Step 4

Stir well to incorporate the coconut cream and the liquid coconut milk together. Pour the coconut cream mixture into the popsicle molds, filling each evenly.
Step 5

Top each popsicle evenly with the smashed blueberries, dividing it evenly among each.
Step 6

Top with the popsicle sticks and freeze until solid (the best is to allow it to freeze overnight).
Step 7

Once popsicles are frozen and ready, run them under cool water to help release the popsicles from the molds. Keep popsicles stored in the molds until ready to serve. They also can all be removed from the molds and placed inside a freezer bag and stored in the freezer.