SUMMER BERRY-COCONUT MILK ICE POPS

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Summer Berry-Coconut Milk Ice Pops image

The jammy mash-up of berries with coconut milk and cardamom makes these homemade vegan popsicles just rich enough-and irresistible.

Provided by Kimberley Hasselbrink

Categories     Dessert     Kid-Friendly     Frozen Dessert     Blackberry     Blueberry     Strawberry     Coconut     Summer     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 10

Number Of Ingredients 8

2/3 cup thinly sliced ripe strawberries
2/3 cup ripe blueberries
2/3 cup ripe blackberries
1/3 cup plus 1 tablespoon natural cane sugar
1/2 teaspoon ground cardamom
1 13.5-ounce can full-fat coconut milk
Special equipment:
Ten 3-ounce ice pop molds and sticks

Steps:

  • Combine strawberries, blueberries, and blackberries with sugar and cardamom in a small saucepan. Cook over low heat, stirring regularly, for 5-7 minutes, until berries are soft but not falling apart. Remove from heat and stir in coconut milk. Carefully pour warm berry mixture into a pitcher. Pour mix into molds, helping some of the berries along with a spoon so they're evenly distributed. Freeze at least 4 hours (insert sticks when partially frozen) and up to 1 month.

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