This post was originally published here July 1, 2015. I’ve since updated the text and photographs. So get out your popsicle molds and fill your freezer with these creamy, fruity treats!
These might just be the most on-brand popsicles I’ve ever made.
If you know me personally, or have ever watched my Instagram/Facebook stories, then you know stripes are my life. Especially nautical-themed ones of navy blue and white variety.
So these Blueberry Ginger Coconut Cheesecake Popsicles feel very much like “me”.
Also, blueberries are my everything right now. I go blueberry picking at least once a week during the months of July and August (or however long the blueberries are ripe and plentiful for any given year). So I’m always looking for more creative ways to incorporate them into all my recipes.
It takes a little extra time and effort to make these Blueberry Ginger Coconut Cheesecake Popsicles, because to get the stripe effect you have to (1) prepare the two layers separately, and (2) give each layer a little bit of time to partially freeze and firm before adding the next layer on top. But the results are worth it, in my humble opinion. The layers make these popsicles extra cute and fun. And I love enjoying the contrast between the creamy coconut cheesecake layer and the fruity blueberry ginger layer.
This is peak blueberry season, so I do encourage you to use fresh blueberries for this recipe. But frozen blueberries will work here in a pinch!
For the Blueberry Ginger Layer:
- 2 cups fresh blueberries
- 3 tablespoons water
- 3 tablespoons granulated sugar
- 1 to 1 1/2-inch piece of fresh ginger, peeled and minced
- Juice from 1/2 lime
For the Coconut Cheesecake Layer:
- 1 (14-ounce) can full-fat coconut milk
- 2 ounces cream cheese, softened at room temperature
- 2 tablespoons granulated sugar
- 1 tsp. vanilla extract
- 1/4 tsp. coconut extract
- In a saucepan over medium heat, combine all the ingredients for the blueberry ginger layer. Bring the mixture to a low simmer and cook, stirring occasionally, for about 5 minutes. Remove the saucepan from the heat and set it aside to cool.
- Meanwhile, add all the ingredients for the coconut cheesecake layer to your blender. Blend on high until smooth, stopping to scrape down the sides of your blender as necessary. Transfer the mixture to a clean bowl and place it in your refrigerator.
- Rinse out your blender. Add the cooled blueberry ginger mixture and blend on high until smooth, stopping to scrape down the sides of your blender as necessary. Transfer the mixture to a clean bowl and place it in your refrigerator.
- To assemble the popsicles, spoon about 1 tablespoon of the blueberry ginger mixture into each of your popsicle molds. Place the molds in your freezer for about 15 minutes to let the layer firm up slightly. Then spoon about 2 tablespoons of the coconut cheesecake mixture over top of the first layer. Place the molds back in your freezer for another 15 minutes.
- Repeat this process of alternating the layers one more time, or until you’ve used up all the ingredients. Then insert popsicle sticks into your molds and place them in the freezer to firm up completely, about 6-8 hours. Once completely frozen, the popsicles can be removed from their molds and enjoyed.