Summer Berry-Coconut Milk Ice Pops are a refreshing and healthy treat perfect for cooling down on hot summer days.
These ice pops combine the natural sweetness of fresh berries with the creamy richness of coconut milk, creating a delicious and visually appealing dessert that’s easy to make and enjoyable for all ages.
– **Berry Choices:** Use your favorite combination of berries or whatever is in season. You can also use frozen berries if fresh ones are not available.
– **Sweetener:** Adjust the amount of honey or maple syrup based on the natural sweetness of your berries. For a sugar-free option, use a sweetener like stevia or monk fruit extract.
– **Add-ins:** For added texture and flavor, consider adding shredded coconut, chia seeds, or even a handful of granola to the mixture before freezing.
– **Creaminess:** For extra creaminess, you can add a few tablespoons of coconut cream to the mixture.
– **Layering:** For a layered look, pour plain coconut milk into the molds first, freeze for about an hour, then add the berry-coconut milk mixture on top and continue freezing.
### The Experience:
Summer Berry-Coconut Milk Ice Pops are a delightful blend of fruity and creamy flavors that make for a perfect summer treat. The vibrant colors of the mixed berries against the creamy coconut milk create a visually appealing snack that’s as tasty as it is beautiful.
Each bite offers a burst of juicy berries and the smooth, rich texture of coconut milk, making these ice pops a refreshing and satisfying way to cool down on a hot day. Whether enjoyed poolside, at a picnic, or as a quick dessert, these ice pops are sure to be a hit with both kids and adults alike.
Ingredients
- 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
Preparation
1. 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.