Blueberry Popsicles with Coconut Yogurt

Preparing the blueberry base: Pour the blueberries and 1 tablespoon of maple syrup into a small saucepan. Cook over medium heat for about 8–10 minutes, until the blueberries burst and the mixture thickens into a syrup. This evaporates excess water and prevents the formation of large ice crystals. Remove from heat and stir in the lemon juice. Let it cool completely.

In a bowl, mix the coconut yogurt, the remaining maple syrup, vanilla, and grated lemon zest. If you want a smoother texture, you can quickly whisk the mixture, but be careful not to make it too runny.

Alternately add a spoonful of the yogurt mixture and a spoonful of the cooled blueberry puree into the popsicle molds. Once the mold is full, carefully "stir" the contents with a knife or stick to create a marbled pattern. Don't mix too much, so the colors don't blend completely.

Tap the molds on the table to remove air bubbles. Insert the wooden sticks and place in the freezer for at least 4 to 6 hours, preferably overnight. Before serving, dip the mold in warm water for a few seconds to make it easier to release the popsicle.