Ingredients

The following ingredients have 7 Servings
  • 1 pint fresh blueberries (divided)
  • 13 ounce can coconut milk
  • 1/4 cup plus 2 tablespoons sugar
  • 1/4 cup shredded coconut (optional)

Instruction

  • Put 3/4 of the blueberries, half the can of coconut milk and 1/4 cup sugar into a blender. Pulse ingredients until blueberries are completely pulverized.
  • Fill 5 large ice pop molds about 3/4 full with the blueberry mixture.
  • Use the remaining blueberry mixture to completely fill 2 large ice pop molds.
  • Place the lid on the ice pop mold.
  • Insert ice pop sticks into the stick holes on the mold and freeze for about 2 hours.
  • Add 2 tablespoons of sugar to the remaining coconut milk, stir and set aside until the first ice pop layer is frozen.
  • After 2 hours remove the ice pop mold from the freezer. Remove the mold cover.
  • Fill each mold with blueberries wedging them in around the stick.
  • Slowly pour the sweetened coconut milk into the top of each ice pop mold until you reach the fill line.
  • Gently tap the mold on the counter to release any air bubbles.
  • Sprinkle some coconut flakes over the top of the coconut milk if desired.
  • Return to the freezer until the layer of coconut milk is frozen.
  • To serve run cold water over the sides of the ice pop mold to easily release each ice pop.