Creamy coconut & summer berry popsicles
Prep time: 
Cook time: 
Total time: 
Serves: 10
  • 1 13.5oz can of full fat coconut milk (don't use "light" or they popsicles will be icy)
  • ½ cup of honey
  • 1 tsp of vanilla
  • pinch of salt
  • ¾ cup of wild blueberries (fresh or frozen)
  • ¾ cup of raspberries (fresh or frozen)
  • popsicle mold
  1. In a bowl, combine the can of coconut milk with 3 tbsp of honey, vanilla and a pinch of salt, Whisk together and set aside.
  2. Meanwhile, in a high speed blender, add the blueberries, raspberries and remaining honey. Blend together on medium-high speed for about 30 seconds. You want to "mash" up berries, but I like to stop blending before it becomes a "puree". I like it a little chunky, but this is totally up to personal preference.
  3. Using a popsicle mold, fill each mold about ¾ of the way full with the coconut milk mixture. Once all molds are filled with coconut milk, add a few tablespoons of the "berry mixture" to each mold to finish
  4. Making sure the top of the mold is nice and clean, place the to top of the mold on (if it has a top), and insert popsicle sticks.
  5. Place the mold in your freezer to freeze 8-12 hours, or overnight.
  6. To unmold. Fill a large bowl with hot water. Remove popsicle mold from the freezer, and quickly "dip" the mold into the hot water (making sure water does not go over the top of the mold). Just for a few seconds, and then remove. Gently, remove the top of the mold, and carefully pull each popsicle from the mold using the stick. If the popsicle is "sticking", dip the entire mold into the hot water for a few more seconds.
  7. Once all popsicles are removed from the mold, you can place the popsicles in-between pieces of wax paper, or in plastic bags until ready to serve.
  8. Place the popsicles back in the freezer for another 15 minutes or so before serving.
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