A few summers ago I went blueberry picking at a friend’s house and hauled home an entire flat of the biggest, bounciest Oregon bloobs I’ve ever seen. I did my best to eat ’em fresh but inevitably I had to side step to Plan B, which was freezing some for smoothies, and making my favorite balsamic bloob sauce with the rest.
And then some time after that I asked My Neighbor The Pastry Chef ™ how to make ice cream. She loaned me her machine and taught me the ropes and it was rad but the magic eventually wore off, I experienced churning fatigue and just fell off the wagon.
And THEN I asked My Friend The Dairy Free Pastry Chef ™ for a coconut milk base so I could still dip into Homemade Ice Cream Land without feeling like I was gonna S my P. With this recipe you’re essentially making sweetened condensed coconut milk, which you *can* churn in a machine to make ice cream, but come to find out making a popsicle is as easy as making ice cream base, then pouring it straight into the molds. WHO KNEW?!
(Literally all of these people knew.)
I layered my pops with the aforementioned balsamic bloob sauce, which kinda tastes like a tangy lil blueberry cobbler thanks to the hint of cinnamon. You can also experiment making this sauce with other fruits (the first time I made it was actually with strawrburries), simmering fresh herbs into the coconut milk while you condense it, or just layer the base with whatever the heck you want.
Seriously, don’t overthink it. I did and it took me two years to finally get here on my fire escape, popsicle in hand.
Balsamic Bloob Coconut Pops
1 can Coconut Milk, full fat
2 cups Blueberries, fresh
1 1/2 TBSP Balsamic Vinegar
1 TBSP Honey
1/4 tsp Cinnamon
- In a medium pot, add coconut milk, sugar and water. Bring to a boil, then reduce it by 1/3 (approx. 30 minutes, or until you reach a 6 oz loss).
- Optional: You can caramelize your sugar in the pan first, then add boiling water, then add coconut milk and reduce for a deeper flavor. Add a pinch of salt if you wanna go real deep.
- Scrape into a large glass measuring cup and set aside until cooled.
- Meanwhile, put balsamic vinegar and honey in a saucepan on low heat and stir.
- Add bloobs and stir to coat. Bring to a simmer and then use the back of a fork to smash a few bloobs here ‘n’ there. How many is up to you and your preferred ratio of juice:chunks.
- Add cinnamon, give it a stir and continue simmering for about 20-30 minutes, or until delicious.
Here’s the Choose Your Own Adventure segment: you can absolutely go ahead and make popsicles right now if you want while the base and sauce are at room temperature. This will result in a more blended popsicle.
OR, you can refrigerate everything and pour them into molds the next day, where things will be more polite while bumping into each other and you’ll have big blobs of flavor.
These particular pops were made the longer way, which is cruel, I know. But I’ve made them both ways and you can’t go wrong. Again, don’t overthink it! I’m sad it took me so long to kickstart my popsicle laboratory but now I’m never looking back.
Thanks to My Neighbor The Pastry Chef ™ for giving me these popsicle molds to play with ❤️and for Billy @ Wit & Vinegar for hosting #popsicleweek every dang year! Follow that last link for some serious popsicle goals. 🤙🏼