In a food process or blender, combine all ingredients and blend until smooth. Add more honey or pure maple syrup to taste if needed.
Pour into popsicle molds and freeze until firm, about 4 hours. You can find my favorite popsicle molds here.
To remove the popsicles, either let them sit out for 5-10 minutes until soft enough to pull out, or submerge the bottom of the popsicle mold in room-temperature water for 10-15 seconds, then gently pull to release.
Recipe Notes
You may substitute the blueberries with any berry or fruit, adjusting the sweetness as needed. Remember, the sweetness will mellow when frozen.
I use full-fat coconut milk in this (and most) frozen coconut recipes because it results in a creamier frozen texture that more closely mimics dairy cream. You can certainly use a lower fat-content coconut milk, but it will result in an “icier” textured pop.
