Photo by Kimberley Hasselbrink
The jammy mash-up of berries with coconut milk and cardamom makes these pops just rich enough—and irresistible.
Recipe information
Yield
Makes 10
Ingredients
2
/3 cup thinly sliced ripe strawberries
2
/3 cup ripe blueberries
2
/3 cup ripe blackberries
1
/3 cup plus 1 tablespoon natural cane sugar
1
/2 teaspoon ground cardamom
1
13.5-ounce can full-fat coconut milk
Special equipment:
Ten 3-ounce ice pop molds and sticks
Need to make a substitution?
Preparation
Combine strawberries, blueberries, and blackberries with sugar and cardamom in a small saucepan. Cook over low heat, stirring regularly, for 5-7 minutes, until berries are soft but not falling apart. Remove from heat and stir in coconut milk. Carefully pour warm berry mixture into a pitcher. Pour mix into molds, helping some of the berries along with a spoon so they're evenly distributed. Freeze at least 4 hours (insert sticks when partially frozen) and up to 1 month.