Ingredients
- 1 cup fresh strawberries roughly chopped and lightly packed
- 6 tablespoons coconut cream syrup divided
- 3/4 cup full-fat coconut milk
- 1 cup fresh blueberries
Instructions
- In a small food processor, blend the strawberries and 2 tablespoons of the syrup until smooth and liquid. Transfer to a small liquid measuring cup for easier pouring and divide among 8 ice pop molds. Freeze until the top feels set, about 45 minutes to 1 hour.
- Pour the coconut milk into a liquid measuring cup and stir in 2 tablespoons of the syrup. Mix well. Divide among the chilled molds. Chill until set, an additional 45 minutes to 1 hour.
- In a small food processor, combine the blueberries and remaining 2 tablespoons of syrup until smooth and liquid. Transfer to a liquid measuring cup. Divide among the chilled molds.
- Insert a wooden craft stick in the center of each filled mold so that it forms a handle. Chill until completely frozen, at least 2 hours or overnight.
- To remove ice pops from the molds, run hot water over the outside of the molds while gently pulling on the wooden stick until the pop releases.