Blueberries

I’m living in a warm place now, where
you can purchase fresh blueberries all
year long. Labor free. From various
countries in South America. They’re
as sweet as any, and compared with the
berries I used to pick in the fields
outside Provincetown, they’re
enormous. But berries are berries. They
don’t speak any language I can’t
understand. Neither do I find ticks or
small spiders crawling among them. So,
generally speaking, I’m very satisfied.

There are limits, however. What they
don’t have is the field. The field they
belonged to and through the years I
began to feel I belonged to. Well,
there’s life, and then there’s later.
Maybe it’s myself that I miss. The
field, and the sparrow singing at the
edge of the woods. And the doe that one
morning came upon me unaware, all
tense and gorgeous. She stamped her hoof
as you would to any intruder. Then gave
me a long look, as if to say, Okay, you
stay in your patch, I’ll stay in mine.
Which is what we did. Try packing that
up, South America.

(Mary Oliver)

Are blueberries the best berries?

It’s not a competition! Still, blueberries aren’t called a superfood for nothing. Blueberries can support heart, skin, and even mental health. They help strengthen bones, lower blood pressure, and have been linked to cancer prevention. And immune system support? Blueberries have that covered too. Just one cup of blueberries provides about 25 percent of your recommended daily dose of vitamin C.

Blueberry season lasts all summer, and berries are typically ready for picking between June and August. Although they tend to be one of the more easily available berries year round, I always recommend buying as fresh and local as you can. Look for blueberries at farmer’s markets, if you have access to one. I promise, you’ve never had a tastier berry than a blueberry picked fresh from the bush. It may even turn out to be the best.

Easy Vegan Blueberry Coconut Popsicles

Showing off—that’s what these blueberry coconut popsicles are doing. They’re swirly show-stoppers, drenched in varying shades of blue, purple, and cream. The visual payoff is all drama, but the journey to get there is anything but: four ingredients, four steps, et voilá! You have a healthy, vegan, naturally sweetened treat to cool you down on those hot summer nights.

How to Make Vegan Blueberry Coconut Popsicles in Four Easy Steps:

1. Start by combing coconut milk, vanilla extract, and honey in a mixing bowl and whisking together until fully incorporated and fully creamy.

2. Next come the blueberries. Blend them with the remaining honey in a high speed blender until nicely puréed. Taste for sweetness, and ass more honey, as desired.

3. Once you’ve got your coconut creamed and blueberries puréed, it’s time to assemble your blueberry coconut popsicles. First, divide the coconut mixture evenly between your popsicle molds. Follow that with the blueberry purée. You can give each mold a stir once they’re full, if you wish, but I recommend leaving things to chance and allowing the two mixes to blend however much or little they will. In my opinion, this gives each popsicle a more unique and interesting look.

4. The final step is to freeze your blueberry coconut popsicles. They need at least 4 hours to set and freeze, but after that, they’re ready to go, and a great vegan, naturally sweetened treat to have on hand on a hot day, or any time you’re craving something a little cool and sweet.

4 Ingredient Blueberry Coconut Popsicles

Vegan, naturally sweetened popsicles you can make at home with only four ingredients. Easy.

(NOTE: I’ve included affiliate links to some of the supplies listed below. I really use them! And I do receive a small commission from each sale, at no cost to you.)

INGREDIENTS

• 1 (15 oz) can full-fat coconut milk

• 1 tsp pure vanilla extract

• 1/4 cup honey, divided

• 1 1/2 cups mixed berries of your choice, fresh or frozen (I used raspberries + blackberries)

• Equipment Note: This recipe will fill a 10-pop mold, which you can buy here, if you don't already have one. And don’t forget the popsicle sticks!

MAKE

1. Whisk. In a medium mixing bowl, whisk together coconut milk, vanilla extract, and 2 Tbsp of the honey, until creamy. Set aside.

2. Blend. Combine blueberries and remaining honey in a blender, and blend until smooth. Feel free to add more honey to taste.

3. Assemble. Divide the coconut mixture equally between the popsicle molds, then top with the blueberry puree. You can give each mold a little stir with a popsicle stick to combine the two mixtures more thoroughly, or leave alone for a more dramatic color separation.

4. Freeze. Chill in the freezer for 30 minutes, then insert the popsicle sticks and continue freezing for at least 4 hours.

To Store:

Keep Blueberry Coconut Popsicles in the freezer, in their molds, until you’re ready for ne. They should stay fresh and cute for at least a month before they start to get icy.

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Recipe adapted from Fork Knife Swoon.