Recipe by Tania

  • 1 cup fresh, organic wild blueberries
  • 1/4 cup fresh mint leaves (whole or chopped fine)
  • 1 can organic full fat coconut milk (BPA-free) OR 1 cup coconut kefir (for a more yogurty texture and flavor)
  • 2 scoops PROfi Vanilla Protein Powder
  • 2 tablespoons MCT oil
  1. In a blender, mix coconut milk, MCT oil and blueberries on high for 30 seconds.
  2. Add protein powder and blend on low for 5 seconds, or until incorporated.
  3. Add mint leaves and a few blueberries to the popsicle molds.
  4. Fill each mold up to the top with the coconut milk mixture and place the popsicle sticks into the molds.
  5. Freeze for 8 hours, or until firm.

Serves: 6