From the very early signs of Spring I have been dreaming about this bright, juicy and fragrant time of year when in Southern California berries and peaches begin to appear everywhere from restauraunt dishes to farmers market stands as well as on the shirts and hands of gardeners and kids berry indulgent stained skin… Summer is close by!
Living only a couple of blocks away from one of the most impressive Whole Foods Markets that I’ve come to know is not only convenient but a true delight especially when I get the opportunity to partake in sweet deals such as their blueberry blast off blog challenge. My mission was to create a blueberry recipe using only 10 ingredients, for me this is a breeze as I tend to keep recipes simple and clean. As you can imagine this is a sweet competition but there was a bit of struggle for me to decide just what to make with countless options and a ferocious appetite for all things blueberry. I had to get focused and pick only one recipe that would surely delight berry lovers, summer lovers, and freshness lovers of all ages. Sure blueberry cheesecake crossed my mind as well as blueberry champagne sorbet, even blueberry macadamia white chocolate bark sounded tempting but nothing called me like the simplicity and elegance of home made blueberry coconut dreamsicles. You may be wondering what a dreamsicle is but if you grew up in the U.S. in the 80’s like I did, then you will most likely be quite familiar with all things Creamsicle. Most commonly orange flavored creamsicles, the pairing of sweet cream with citrus nectar has got to be one of the frozen treat realms biggest accomplishments.
Inspired by my favorite summer treat I began mixing and freezing what I believe takes the creamsicle to a whole new level of delectableness hence the name dreamsicle. The fact that you can have all of the pleasure of creamy fruit goodness without having to sacrifice taste nor health is pretty dreamlike in my recipe book. I can guarantee kids of all ages (a.k.a. everyone) will appreciate these bars, so do yourself a favor and head over to Whole Foods load up on blueberries and take 5 minutes out of your busy day to prepare a treat that will send goosebumps down your arms and legs, but not to worry because chances are the sun has got your back as you are bathing in the rays of it’s glorious golden light while enjoying your new favorite delight.
If you were given a similar blueberry challenge what would you make?
Wishing you a bountiful week, Xtina
- 1 cup blueberries
- ⅛ cup liquid sweetener (I used Coconut Nectar)
- 1 lemon juiced
- 12 oz coconut milk (full fat)
- Before you begin recommendations: (for those “new” to coconut milk/cream). You will want to refrigerate the canned coconut milk (buy the whole coconut milk not lite) for aprox 24 hours and then when you open the can you will see the creamy top which is the part you will want to use for this recipe, scoop out the cream and reserve the water for another recipe.
- In a medium bowl combine the berries, lemon and sweetener, mix lightly enough to coat the berries. You may opt to leave out the sweetener as the coconut cream tends to be sweet enough for some. Adjust the recipe to your tastebuds and dietary needs.
- Put coconut cream in a medium mixing bowl and whip until thickened adding in the blueberry mixture while whipping. Some of the berries will break down releasing their juices and creating texture. If you want the berries whole hand mix them in gently using a rubber spatula. If you prefer a quicker alternative and a more purple colored pop simply blend all of the ingredients together in a blender.
- Pour mixture into popsicle molds. Place a 6 inch twig in place of the stem and freeze for 2 - 6 hours or until completely frozen. Run the mold under warm water for a few seconds and gently remove the popsicle from the mold.