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.
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