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Blueberry & Coconut Ice Pops with White Chocolate and Gingersnap Crumble

We like to have a little fun with our frozen desserts here in the Sprig kitchen, so we developed these two-toned blueberry and coconut ice pops, drizzled with white chocolate and topped with graham crackers. It's a take on blueberry and coconut pie, with a drizzle of white chocolate and a sprinkling of crushed gingersnaps.



WHAT YOU'LL NEED

• 1-1/2 cups frozen wild blueberries  • 1 can (400 mL) full-fat coconut milk  • Juice of 1 lime • 2 tbsp water (or coconut water if you have it on hand) • 2 tbsp maple syrup  • 50g white chocolate, melted

• 3 gingersnap cookies, crumbled

In blender, blend blueberries, 1/4 cup of the coconut milk, lime juice, water (or coconut water) and 1 tbsp of the maple syrup until smooth.


Divide the mixture among 10 ice-pop moulds. Freeze until firm, about 1 hour. Meanwhile, combine the remaining coconut milk and the remaining maple syrup. Divide the mixture between the moulds. Insert a Popsicle stick into the centre of each mould. Freeze until the pops are solid, at least 4 hours.



Unmould the pops and drizzle with melted white chocolate. Immediately sprinkle with gingersnap crumble before the the chocolate sets.

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