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Homemade Berry Coconut Bomb Pops

Servings: 6 -8 popsicles, depending on size of your popsicle molds
Author: Taylor Ellingson

Ingredients

  • Strawberry Layer:
  • 2 cups strawberries stems removed (fresh or frozen work)
  • 2 tablespoons honey
  • juice from ½ lime
  • Coconut Layer:
  • 1 cup full-fat coconut milk
  • 2 tablespoons honey
  • juice from ½ lime
  • Blueberry Layer:
  • 2 cups blueberries fresh or frozen
  • 2 tablespoons honey
  • juice from ½ lime

Instructions

Before you start:

  • Place can of coconut milk in refrigerator for a couple of hours. You will use the solid part of the coconut milk that separates to the top in this recipe and refrigeration helps the separation.

To make the strawberry layer:

  • Place strawberries, honey, and lime in a food processor or blender and blend until pureed.
  • Divide evenly among popsicle molds, filling each one approximately ⅓ of the way. You might have leftover of each layer, depending on how many popsicles you are making and how large your molds are. I put the extra in ice cube trays to add to smoothies.
  • Place in freezer for 45 minutes.

To make the coconut layer:

  • Measure approximately 1 cup of the solid coconut milk from the refrigerated can. If you don't get quite 1 cup you can add a little of the liquid part too.
  • Add coconut milk, honey, and lime juice to food processor or blender (that has been cleaned out from strawberry layer) and blend until pureed.
  • Divide evenly among popsicle molds on top of strawberry layer.
  • Freeze another 45 minutes.

To make the blueberry layer:

  • Place blueberries, honey, and lime juice in a food processor or blender and blend until pureed.
  • Divide evenly among popsicle molds, on top of coconut layer.
  • Top with popsicle sticks (however your mold works...some have lids, some have a slot for sticks), and freeze at least 4 hours, optimally overnight.
  • Keep frozen until ready to enjoy!