Double Berry + Coconut Pops {No Added Sugar}

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Mid-June (when strawberries are in peak season here) I found the most perfect looking local strawberries.  I bought a quart that day and went back the next day for a flat.  (Strawberry season is so short that we need to get our fix while we can.  :) )  But not even Mike and I (despite eating them by the bowlful just about around the clock) could go through that many berries by ourselves.I wanted to do something with the berries that would keep them as fresh and close to their natural flavor as possible.  Popsicles came to mind…what could be better on a hot day?

I was planning to also make jam with the berries but honestly, I ended up making these pops a couple more times, along with a couple other kinds of strawberry pops.  Now I have a freezer stocked with pops, and the perfect foil for a hot day when a craving for something sweet hits.

Double Berry + Coconut Pops {No Added Sugar}

Yields 9 to 10 (2.5 oz) pops

7 oz hulled fresh strawberries, coarsely chopped (about 1 1/2 cups (lightly packed) chopped strawberries)

3 packets stevia, divided (more or less depending how sweet your berries are; or you can use any sweetener you like)

1 cup canned light coconut milk

1 teaspoon pure vanilla extract

1 1/2 cups fresh frozen blueberries (thawed if frozen)

Puree the strawberries in a blender or food processor with 1 packet stevia (you will get about 1 cup of strawberry liquid).  Pour about 2 tablespoons into each of 9 popsicle molds (it should fill each mold about 1/3 of the way; if you have extra, pour it into the 10th mold).  Freeze this layer until solid, or nearly solid for a more “tie-dyed” look.

Mix the coconut milk, 1 packet stevia, and vanilla.  Pour about 2 tablespoons into each of 9 popsicle molds (it should fill each mold about 1/3 of the way; if you have extra, pour it into the 10th mold).  Freeze this layer until slushy (about 10 minutes), then insert the wooden sticks and freeze until solid, or nearly solid for a more “tie-dyed” look.

Puree the blueberries in a blender or food processor with 1 packet stevia (you will get about 1 scant cup of blueberry liquid).  Pour about 2 tablespoons into each of 9 popsicle molds (it should fill each mold about 1/3 of the way; if you have extra, pour it into the 10th mold).  Make sure not to fill the molds over the “fill” line, since liquid expands as it freezes.  Freeze the pops until solid before unmolding.

To easily unmold the popsicles, dip the bottoms in warm water and they should slide right out.

Pops can be tricky to photograph…get them before they melt!

 



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Hello! I’m Faith and I write An Edible Mosaic. This is my recipe collection of international favorites and updated American classics, with an emphasis on seasonal dishes. I focus on real foods that sustain body and mind, bring people together, and make a house a home. Welcome to my mosaic of recipes.

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