1Heaping CupVery ripe banana, mashed (1 cup + 2 tbsp to be exact or 270g)
Pinch of sea salt
In a medium pot, whisk together the tapioca starch and 3 Tbsp of the coconut milk until smooth and creamy. Then, add in the rest of the coconut milk, the honey (or agave), banana and a pinch of salt and stir until well mixed.
Bring the mixture to a boil over medium heat. One boiling, boil for 2 minutes, stirring constantly. Then, reduce the heat to medium low and simmer, stirring constantly, until thick, about 5 minutes.
Place the mixture into a food processor and blend until smooth. Transfer to a liquid measuring cup - you should have about 2 3/4 cup of pudding.
Divide a little bit of the mixture between 10 popsicle molds (just about 1 Tbsp or so.) Then, divide the strawberries (about 1 heaping Tbsp each) and the blueberries (one Tbsp each) between each mold.
Fill the molds almost all the way up. Then, use a popsicle stick and insert it into each mold one at a time, moving the berries around. This will cause some of your pudding to sink between the berries and hold them in. Then, fill up all the molds completely.
Cover the mold and insert the popsicle sticks. Freeze at least 4 hours.
Once frozen, remove the lid and run very hot water over the base of each pop. Tug on the stick until it comes out! *
*Once I remove these, I like to put them on a parchment paper lined cookie sheet and freezer for another 30 mins to an hour, just to re-set them so they don't melt super fast once you eat them!