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
- 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.
- 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.
- Puree blueberries with 2 t. sugar. Pour enough puree into each popsicle mold up to the fill line; freeze until solid.
- To release the pops, hold molds briefly under hot water.
Recipe and photo courtesy of VRAI Magazine.