[pinit] I rather enjoy it when the 4th of July falls on a Thursday. Life usually stops on Thursday and Friday, and there’s plenty of time for cool treats. Like these healthy paleo red, white and blue ice pops. Yup. Paleo. That’s not dairy you see there in my daughter’s hand. But that is a smirk you see on her face.
I used fresh blueberries and strawberries, since the summer season is showing its best fruits right now, but these would be just as good made with frozen berries.
When it comes to the coconut cream, just be sure to refrigerate the cans of coconut milk for at least 24 hours or the fat will not separate from the liquid. And if you have too much liquid in the cream when you try to whip it, all you’ll end up with is a watery mess.
These ice pops are smooth and lightly sweet, with all the best flavors of the season. Happy 4th of July, and stay cool!
Prep time:Cook time:Yield:About 8 pops, depending upon size
1 dry pint blueberries (about 2 cups), rinsed
1/4 cup (84 g) honey
1/4 teaspoon kosher salt
1 pound strawberries, rinsed, hulled and sliced
2 14-ounce cans full fat canned coconut milk, refrigerated for at least 12 hours
Equipment: Popsicle molds
In a small, heavy-bottom saucepan, place the blueberries, 1 tablespoon (21 g) honey and 1/8 teaspoon salt and mix to combine. Cook, stirring frequently, over medium-high heat until the berries have broken down (about 3 minutes). Transfer to a separate, heat-safe bowl to cool briefly and rinse out the saucepan.
Place the strawberries, 1 tablespoon (21 g) honey, and remaining 1/8 teaspoon salt in the saucepan and mix to combine. Cook, stirring frequently, over medium-high heat until the berries have broken down (about 3 minutes). Transfer to a separate, heat-safe bowl to cool briefly.
Open the two cans of coconut milk, scrape out the solid coconut (leaving behind the liquid) and place it in a large bowl. With a hand mixer, beat the coconut on high speed until it is creamy and smooth. Add the remaining 2 tablespoons (42 g) honey, and continue to beat on high speed until the coconut has increased in volume by nearly double.
Assemble the pops by spooning about 3 tablespoons blueberries, followed by about 1/4 cup coconut whipped cream, and finally about 3 tablespoons strawberries. Place in the freezer for about an hour, insert popsicle sticks, and freeze until firm (about another 3 hours). Serve frozen.