Funny story – I ordered popsicle molds on Amazon almost two months ago and totally forgot about them until they showed up in the mail last week! It’s been HOT the past few weeks in New York so it’s actually perfect timing. I’ve been seeing beautiful pictures of popsicles everywhere lately on Instagram so I wanted to try my own hand in making some. These popsicles, made with fresh blueberries and raspberries are so refreshing, and the tanginess of the berries is offset nicely with the creamy coconut milk. So yummy and I’m looking forward to having one as my after work snack. I hope everyone has a great week!
Coconut Berry & Honey Popsicles
Makes 6 popsicles
-1 can full-fat coconut milk
-1/4 cup + honey
-1 tsp vanilla extract
-2 1/2 cups blueberries and raspberries, rinsed and drained
In a bowl, combine coconut milk, 1/4 cup honey, salt, and vanilla extract, and whisk to combine.
In a blender, puree berries, then pour through a mesh strainer to remove the seeds. You can use the back of a spoon or spatula to press the berry pulp and seeds against the strainer to help extract all of the liquid. Discard the seeds. Add 1/2 cup of the coconut milk mixture and 1 tablespoon honey to the strained berries mix together well.
Pour alternating layers of the coconut milk mixture and the berry mixture into popsicle molds. Freeze for about 30 minutes, then insert sticks and freeze until firm.