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Coconut Berry Pops
Total 4 hours and 20 minutes (includes freezing time)
Active 20 mins
Makes 6 ice pops
Special Equipment
6 ice-pop molds (about 1/3-cup each); 6 ice-pop sticks
Special Equipment
6 ice-pop molds (about 1/3-cup each); 6 ice-pop sticks
Ingredients
    • 1 cup frozen strawberries or hulled fresh strawberries, roughly chopped
    • 1 cup coconut milk
    • 1/2 cup heavy cream
    • 1/2 cup cream of coconut
    • 1 lime, zested and juiced
    • Pinch kosher salt
    Directions
    1. Have 6 ice-pop molds (about 1/3-cup each) ready. In a blender, combine the strawberries, coconut milk, heavy cream, cream of coconut, lime juice and zest, and salt and blend until smooth. Fill each ice-pop mold with the mixture, leaving about 1/2 inch of space at the top. Add an ice-pop stick to each mold. Freeze until solid, at least 4 hours.
    2. To serve, let the molds sit at room temperature for 2 to 3 minutes. Unmold the pops and serve immediately.

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