There is a very short period of time around here in which you can find both locally grown ripe strawberries and blueberries at the same time, and I was lucky enough to come home with some recently and made these berry coconut pops with them. They are really easy and delicious. And, they are non-dairy if you are trying to avoid dairy. And, in addition to all of that, they are pretty, and red, white, and blue – perfect for your upcoming Independence Day celebration.
The recipe is almost not even a recipe. I mean I didn’t even measure the blueberries and strawberries. I just dropped some blueberries in the bottom of the popsicle molds and then sliced the strawberries and added them. I ended up with about twice the amount of coconut mixture as I needed, so this mixture will make about twenty pops. Of course, I only had molds for ten, so I froze the rest of the coconut mixture in a muffin tin thinking it would be great for pina colodas. I’ll let you know how that turns out. Anyway, I wrote the recipe for 20.
Also, the berries were a bit tart. I like the contrast of the tartness against the sweet coconut, but if you want an overall sweetness, you could sprinkle the strawberries with sugar before adding them.
- 2 13.5 oz. cans coconut milk (I used one regular and one light.)
- 1 15 oz. can cream of coconut
- strawberries, sliced
- Whisk together coconut milk and cream of coconut until well blended.
- Place a few blueberries in each mold. I put about 10 in each depending on the size of the berries.
- Place strawberry slices in the mold. I used about 2 berries for each pop, but my strawberries were small.
- Pour coconut mixture over the berries, filling to the fill line.
- Freeze until frozen.
- Unmold pops and eat.
This recipe was linked up on Southern Special with Spatulas on Parade.