Double Berry and Coconut Pops

Ingredients

7 oz hulled fresh strawberries

3 packets stevia

1 cup canned light coconut milk

1 teaspoon pure vanilla extract

1 1/2 cups fresh frozen blueberries

Directions

Puree the strawberries in a blender or food processor with 1 packet stevia (you will get about 1 cup of strawberry liquid).  Pour about 2 tablespoons into each of 9 popsicle molds (it should fill each mold about 1/3 of the way; if you have extra, pour it into the 10th mold).  Freeze this layer until solid, or nearly solid for a more “tie-dyed” look.

Mix the coconut milk, 1 packet stevia, and vanilla.  Pour about 2 tablespoons into each of 9 popsicle molds (it should fill each mold about 1/3 of the way; if you have extra, pour it into the 10th mold).  Freeze this layer until slushy (about 10 minutes), then insert the wooden sticks and freeze until solid, or nearly solid for a more “tie-dyed” look.

Puree the blueberries in a blender or food processor with 1 packet stevia (you will get about 1 scant cup of blueberry liquid).  Pour about 2 tablespoons into each of 9 popsicle molds (it should fill each mold about 1/3 of the way; if you have extra, pour it into the 10th mold).  Make sure not to fill the molds over the “fill” line, since liquid expands as it freezes.  Freeze the pops until solid before unmolding.

To easily unmold the popsicles, dip the bottoms in warm water and they should slide right out.

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