More popsicles?! YEP.
For starters, instead of it being a week of just me eating and drinking all the rosé things, popsicle week is an actual, real internet party. Thanks to Billy from Wit and Vinegar, a whole bunch of food bloggers will be sharing popsicle creations all week.
Yea. YOU'RE WELCOME.
The good news is that in preparation I've been testing a bunch of bomb popsicles, so you're in for a summer of popsicle content on this here blog. The bad news is I've been testing a bunch of bomb popsicles so I'm in for a summer full of sugar comas.
It's fine. We all know I'm not actually mad at the situation.
So these Blueberry Coconut Mojito Popsicles! After these Creamy Coconut Rosé Popsicles, I realized coconut milk makes for a GREAT frozen treat. If you don't like coconut, you're definitely not going to like these (sorry!), but you could definitely try this with another liquid. I actually love the idea of a super light popsicle made with flavored sparkling water!
And rum, of course. I love a boozy popsicle, so this is a boozy rum popsicle. You don't need it though, so feel free to leave it out. No biggie. It'll take the mojito out of the blueberry coconut mojito, but it's all good. There are no rules when it comes to popsicles.
I hope you love these. And I really hope you have a patio or rooftop and a perfect summer night to enjoy these on. Happy Popsicle Week!!
- ¾ cup sugar
- ¾ cup water
- 1 cup fresh mint leaves
- 1 cup blueberries
- 1 tablespoon lime juice
- 2 cans full-fat coconut milk
- ¼ cup + 2 tablespoons rum (silver or coconut work well)
- Fresh mint leaves
- Make the mint simple syrup: Combine sugar, water and 1 cup fresh mint leaves. Bring to a boil, reduce the heat and let simmer for 10 minutes. Turn off heat and let cool completely. Remove mint leaves.
- In a blender or food processor, add blueberries, lime juice, 2 tablespoons rum and 1 tablespoon of the mint simple syrup. Blend until mostly combined (I like to leave some chunks). Transfer to a bowl.
- Rinse out blender/processor and then add coconut milk, ¼ cup rum and ½ cup mint syrup. Blend until combined. If desired, tear up a few mint leaves and blend for a few more seconds.
- Add 1 tablespoon of blueberry mixture to bottom of popsicle molds. Top with coconut mixture, leaving some room at the top for expansion. Freeze for at least 6 hours, or overnight.
I used a funnel to get the blueberry mixture in the molds without getting the sides all messy.
If you don’t want to layer, you can mix together all the ingredients (blueberries, coconut milk and all) and just pour that into the molds. Still yum!
- Prep Time: 20 minutes
- Cook Time: 12 hours
If you like these Blueberry Coconut Mojito Popsicles, I think you'll love these:
P.S. I've used quite a few different popsicle molds and this one is my favorite. I almost always have good luck getting all the popsicles out if I let the whole thing sit out for a few minutes and then run the bottom of the mold under hot water for 15 seconds (alternatively, you can let it sit in a large pan of hot water). If you prefer a silicone mold, this works well too!