- Serves: 6 servings
- Prep Time: 20 minutes
- Cook Time: 4 hours
- 2 cups strawberries, hulled and chopped
- 3 tablespoons coconut cream
- 3 tablespoon honey
- 1/2 cup unsweetened coconut milk
- 2 tablespoons lime juice
- 2 cups blueberries
Put six 3-to 4-ounce ice pop molds in the freezer for 30 minutes.
Blend until smooth the strawberries and 1 tablespoon each coconut cream and honey . Pour into a liquid measuring cup and set aside. Rinse out the blender.
Evenly divide strawberry puree between the frozen pop molds. Carefully layer the coconut milk over the strawberry puree. Freeze for 30 minutes.
When you are ready to complete the frozen pops, blend until smooth the blueberries and the remaining 1 tablespoon each coconut cream, honey and lime juice.
Remove the frozen pop molds from the freezer and fill with the blueberry puree, and insert the frozen pop mold stick.
Freeze until set, at least 4 hours up to overnight. Let sit at room temperature for 5 minutes before unmolding and serving.