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Blackberry Marbled Coconut Ice Pops

These pretty, summery ice pops are bursting with fresh blackberry flavors and Andre Prost Coconut Milk.
TIME
20-25 minutes to assemble
Freeze overnight
YIELD
10-3 oz ice pops
INGREDIENTS
1-13.5 oz can Coconut Milk (found in the baking aisle)
1/3 cup sugar
1/2 teaspoon coconut extract
2-6 oz packages of blackberries
1/4 cup agave nectar
DIRECTIONS
Step 1
Combine 1/2 can Coconut Milk and sugar in a small pot. Stirring, heat until sugar is dissolved. Remove from heat and stir in remaining coconut milk and extract. Refrigerate until ready to fill molds.
Step 2
In a medium saucepan combine blackberries and agave. Smash blackberries down a bit to release juices. Stirring frequently, cook on a low-medium heat until thickened. Set saucepan in a bowl of ice water and stir to cool mixture quickly.
Step 3
Fill bottom of pop molds 1/3 full of coconut milk mixture. Add 1 tablespoon of blackberry mixture to each mold. Top berry mixture with remaining coconut milk. Mix blackberry mixture just a bit to look marbled and cover with top. Put in pop sticks and freeze overnight.
TEST KITCHEN TIP
To make these pops a frozen adult treat: replace 2 tablespoons of the agave nectar with 2 tablespoons Crème de Mure (blackberry liqueur) and proceed with recipe

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