Coconut & Berry Ice Pops

1. 1
   prep · ~10 min

   Make the berry puree.

   1.Combine mixed berries and 1 tablespoon honey in a small saucepan over medium heat.

   2.Cook, stirring occasionally, until berries break down and release their juices (5 minutes).

   3.Remove from heat and stir in lemon juice.

   4.Blend until smooth using a blender or immersion blender.

   5.Let the puree cool completely to room temperature.
2. 2
   mix · ~2 min

   Whisk the coconut base.

   In a medium bowl, whisk together the coconut milk, 3 tablespoons honey, vanilla extract, and salt until smooth and the honey is fully dissolved.

   TIPShake the coconut milk can well before opening to ensure the cream and liquid are fully combined.
3. 3
   assemble · ~5 min

   Layer the pops.

   1.Spoon a tablespoon of coconut base into the bottom of each ice pop mold.

   2.Add a spoonful of berry puree on top of the coconut layer.

   3.Repeat alternating layers of coconut and berry until molds are filled, leaving 1/4 inch headspace.

   4.Insert a skewer or butter knife gently into each mold and swirl twice to create ribbons.

   TIPDon't over-swirl — a couple of turns gives the prettiest marbled effect. Too much mixing turns everything pink.
4. 4
   assemble · ~360 min

   Insert sticks and freeze.

   Place the lids on the molds and insert sticks through the slots. Freeze until completely solid, at least 6 hours or preferably overnight.

   TIPIf your molds don't have stick slots, freeze for 1 hour first, then insert sticks so they stand upright.
5. 5
   serve · ~1 min

   Unmold and serve.

   Run the molds briefly under warm water for 10-15 seconds to loosen, then gently pull out each ice pop. Serve immediately.

Cuisines we love