Blueberries, strawberries and coconut milk make these refreshing ice pops a healthy and festive treat for Fourth of July, Memorial Day or any summer afternoon. Plus, they’re gluten and dairy-free.
Prep time: 15 mins.
Cook time: 8 mins.
Yield: 6-8 pops
2 cups blueberries, rinsed
1/4 cup honey
1/4 tsp. kosher salt
1 lb. strawberries, rinsed, hulled and sliced
2 14-oz. cans full fat canned coconut milk, refrigerated for at least 12 hours
Equipment: Popsicle molds
- In a small, heavy-bottom saucepan, place the blueberries, 1 tablespoon honey and 1/8 teaspoon salt and mix to combine. Cook, stirring frequently, over medium-high heat until the berries have broken down (about 3 mins.). Transfer to a separate, heat-safe bowl to cool briefly and rinse out the saucepan.
- Place the strawberries, 1 tablespoon honey, and remaining 1/8 teaspoon salt in the saucepan and mix to combine. Cook, stirring frequently, over medium-high heat until the berries have broken down (about 3 mins.). Transfer to a separate, heat-safe bowl to cool briefly.
- Open the two cans of coconut milk, scrape out the solid coconut (leaving behind the liquid) and place it in a large bowl. With a hand mixer, beat the coconut on high speed until it is creamy and smooth. Add the remaining 2 tablespoons honey and continue to beat on high speed until the coconut has increased in volume by nearly double.
- Assemble the pops by spooning about 3 tablespoons blueberries, followed by 1/4 cup coconut whipped cream, and 3 tablespoons strawberries into each mold.
- Place in the freezer for about an hour, insert popsicle sticks, and freeze until firm (another 3 hours). Serve frozen.
Recipe and photo courtesy of Nicole Hunn, Gluten-free on a Shoestring.