Ginger Infused Creamy Coconut And Blueberry Pops

1. 1

   In a medium saucepan, gently whisk together coconut milk, honey and ginger over medium-high heat. Once boiling, reduce heat to low, cover and allow mixture to simmer for 10 minutes.

2. 2

   Remove mixture from heat and allow to cool to room temperature. Carefully strain through a fine-mesh sieve (or nut-milk bag) into another bowl to remove the grated ginger, then divide evenly into popsicle molds (filling about 3/4 way). Spoon frozen blueberries into each mold, allowing them to distribute throughout the mixture, then place mold into freezer.

3. 3

   After 1-hour remove mold from freezer and insert wooden sticks into each popsicle cavity. Return to freezer until popsicles are solid (about 4hours).

* Per serving · 4 servings · Values may vary.

No additional tips available.