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Ginger-Infused Blueberry Pops

Made with coconut milk, honey, plump blueberries and undertones of ginger, these vegan pops are super-simple and dairy-free. Get creative and do a mix for a red, white and blue pop!

Ingredients

  • 1 can (13.5 ounces) full-fat coconut milk
  • 5 tablespoons honey, raw & local if possible
  • 1/2 cup frozen blueberries

Directions

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

2. Remove mixture from heat and cool to room temperature. 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. After 1 hour, remove mold from freezer and insert wooden sticks into each popsicle cavity. Return to freezer until popsicles are solid (about 4 hours).

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