Blueberry Coconut Ice Pops

By jeenikeen

Ingredients

• 1 1/2 cups blueberries, fresh or frozen
• 1 1/2 Tbsp water
• 3 Tbsp + 2 Tbsp maple syrup, grade B*
• 3/4 cup canned coconut milk
• 1/2 cup almond milk

Details

Servings 8
Adapted from thelittleepicurean.com

Preparation

Step 1

In a small sauce pot, combine blueberries, water, and 3 tablespoons maple syrup.  Bring to a boil until liquid is syrupy and thick.  Remove from heat. No need to mash the blueberries, keep them as is.

In a small bowl, whisk together 2 tablespoons maple syrup, coconut milk, and almond milk.

Fill popsicle molds a little over half full of coconut-almond milk.  Spoon in blueberry mixture to fill the popsicle mold.

Place mold in freezer for 1 hour.  Remove molds and insert wooden sticks into each popsicle cavity.  Place mold back in the freezer for at least another 4 hours until ice pops are solid.