Patriotic Popsicles

INGREDIENTS

1 1/2 c. chopped strawberries (from about 7 ounces)
1 c. fresh or frozen blueberries (if frozen, thaw first)
1 c. canned light coconut milk
6 t. sugar, divided

INSTRUCTIONS

  1. Puree strawberries with 2 t. sugar. Pour enough puree into each popsicle mold to fill about 1/3 of the way up (you’ll have 8-10 molds filled, depending on the size of your molds). Freeze till solid.
  2. Mix coconut milk with 2 t. sugar. Pour enough into each mold to fill about 1/3 of the way up. Freeze until slushy – about 20-30 minutes – then place popsicle sticks in and freeze till solid.
  3. Puree blueberries with 2 t. sugar. Pour enough puree into each popsicle mold up to the fill line; freeze until solid.
  4. To release the pops, hold molds briefly under hot water.

 

Recipe and photo courtesy of VRAI Magazine.