Mermaid Popsicles

Mermaid Popsicles
Green Tea, Coconut, Roasted Blackberry Popsicles (Paleo, Vegan) 
These mermaid popsicles layer a creamy coconut matcha mixture with a sweet coconut cream and honey roasted blackberries. Perfect for a mermaid party or mermaid birthday party, these stunning paleo popsicles are surprisingly easy. One of my favorite paleo popsicle recipes or vegan popsicle recipes, these mermaid popsicles are just too much fun! Made with the best popsicle mold and my favorite matcha powder.  
PREP TIME 45 mins 
TOTAL TIME 45 mins 
12 ounces fresh blackberries 
1/4 cup + 1 tablespoon honey or agave nectar, if vegan 
1 14-ounce can + 1/2 cup full-fat coconut milk (1 cup + 2 tablespoons) 
1 teaspoon matcha powder, sifted. 
1/4 teaspoon vanilla extract 
1/3 cup freeze-dried blueberries, optional, for garnish 
  • Preheat the oven to 425º F. Place blackberries on a lightly greased baking sheet and cover with 1 tablespoon honey, using your hands to coat. Roast 15-20 minutes, or until bubbling and softened but not burnt. Remove the berries from the oven and lightly smash them with a fork or wooden spoon. Set the berries aside to cool a little while you make the popsicle layers. 
  • Combine coconut milk, 1/4 cup honey, and vanilla extract. Divide into three equal parts. 
  • Pour plain coconut-honey mixture into popsicle mold, dividing evenly among all molds. Freeze 10-15 minutes. 
  • In medium bowl, stir blackberries into coconut-honey mixture. Pour into popsicle mold on top of coconut-honey layer, dividing evenly among all molds. With a popsicle stick, gently press blackberry mixture into coconut-honey mixture in one or two places per popsicle to create a swirl. Freeze 10-15 minutes. 
  • In a small bowl, pour matcha powder. Spoon 1-2 tablespoons of the remaining coconut-honey mixture into the matcha powder and whisk vigorously to make a paste, until no lumps remain. Add in another 1-2 tablespoons of coconut-honey mixture and whisk vigorously again, ensuring there are no lumps. When matcha is thoroughly incorporated, scape matcha-coconut mixture into remaining coconut-honey mixture. Whisk until smooth. Pour into popsicle mold on top of blackberry layer, dividing evenly among molds. Use a popsicle stick to gently press matcha layer into blackberry layer in one or two places per popsicle to create a slight swirl. Insert popsicle sticks into all popsicles and freeze until totally hardened, about 3 hours. 
  • To serve, place freeze-dried blueberries in a small plastic bag, press out air, and seal. Lightly smash with a rolling pin or can until evenly crumbled but not yet powder. Dip popsicle mold into warm water for a few seconds to loosen, then remove popsicles one by one. Dip popsicles, one by one, at an angle into the bag with freeze-dried blueberries and serve immediately. 
Dip popsicles, one by one, at an angle into the bag with freeze-dried blueberries and serve immediately. 
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