Coconut Berry Firecracker Ice Pops Recipe

Name: Coconut Berry Firecracker Ice Pops
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Yield: 10 ice pops
Ingredients: 1 cup full-fat coconut milk; 2 tablespoons + 4 teaspoons honey, divided (can use pure maple syrup or agave syrup to make vegan); 1/4 teaspoon pure vanilla extract; 1 1/2 cups (about 8 ounces) fresh strawberries, hulled; 1 cup (about 6 ounces) fresh blueberries

Ingredients

1 cup full-fat coconut milk
2 tablespoons + 4 teaspoons honey, divided (can use pure maple syrup or agave syrup to make vegan)
1/4 teaspoon pure vanilla extract
1 1/2 cups (about 8 ounces) fresh strawberries, hulled
1 cup (about 6 ounces) fresh blueberries

PREP TIME 10m	COOK TIME 4h	TOTAL TIME 4h10m
YIELD 10 ice pops

Instructions

In a small bowl, combine coconut milk, 2 tablespoons honey, and vanilla extract. Set aside.
Add strawberries and 2 teaspoons honey to the pitcher of a blender or to a food processor. Puree. Transfer poureed strawberries to a bowl and rinse out the blender.
Add blueberries and 2 teaspoons honey to the blender or food processor and puree.
Alternating in 3-5 layers, pour coconut mix, pureed strawberries, and pureed blueberries into 3-ounce ice pop molds (these are my favorite). Use a skewer or chopstick to blend and swirl layers slightly.
Add popsicle sticks and freeze for at least 4 hours, until solid.
To remove popsicles from molds, submerge just the mold in a bowl of room temperature water for a few seconds until popsicles easily slide out. Serve immediately.