Coconut Blackberry Pops

I’ll get right to the point–homemade┬áCOCONUT BLACKBERRY POPS. Dairy free. Refined sugar free. Full of cool, creamy, coconutty/blackberry deliciousness. Ridiculously easy, inexpensive and insanely good.

We made them. We ate them. We love them. You will too. PROMISE.

Summer is coming (yay!). Be prepared.

And…ENJOY. ­čÖé

Blackberry Coconut Pops
 
Ingredients
  • 1, 13.5 oz. Can Full-Fat Coconut Milk
  • 1, 13.5 oz. Can Lite Coconut Milk
  • ½ c. Sucanat, or sweetener of choice (xylitol, truvia, erythritol, stevia etc)
  • 1 t. Pure Vanilla Extract
  • ½ t. Coconut Extract (optional)
  • ½ c. Unsweetened, Shredded Coconut
  • 2 c. All-Fruit Blackberry Jam
Instructions
  1. In a high speed blender, blend both coconut milks, sucanat, vanilla extract and coconut extract until smooth.
  2. Pour into a bowl and stir in shredded coconut.
  3. Pour coconut mixture into popsicle molds, about ⅔ of the way full.
  4. Freeze for one hour.
  5. Top with a couple tablespoons of blackberry jam and insert popsicle stick into middle.
  6. Freeze overnight.
  7. Run warm water over popsicle molds for a few seconds and then gently remove popsicle. Eat immediately.
Notes
Makes 12 pops

 

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