Makes 8 ice pops.
Try to find tall, skinny rocket ship-like ice pop moulds, though you can use any kind of mould. Makes enough filling for eight ice pop moulds that each hold 1/4 cup (60 mL). Double recipe for larger moulds, and don’t forget the sticks.
Tip: Cut the fat and replace Thai coconut milk with unsweetened coconut milk beverage (unflavoured).
- 2 cups (500 mL) blackberries
- 1/2 cup (125 mL) blueberries
- 1 tsp (5 mL) + 1/4 cup (60 mL) palm sugar
- 1 1/2 cups (350 mL) light creamy coconut milk (Thai style)
- 1/2 cup (125 mL) diced strawberries
- 2 large rosemary sprigs
- 1/4 tsp (1 mL) vanilla extract
Place blackberries and blueberries in skillet set over medium heat. Add 1 tsp (5 mL) sugar and 2 to 3 Tbsp (30 to 45 mL) water. Cover and bring to a simmer. Using potato masher, gently crush berries. The goal is to soften the berries to release juices rather than to cook the berries.
Once mixture is juicy, use fine mesh strainer to strain juice into bowl. Using back of ladle, press berries to release all the juice. Discard pulp left in strainer. You should have about 1/2 cup (125 mL). Evenly divide among bottoms of each ice pop mould, then freeze until slushy, 20 to 30 minutes.
Meanwhile, in small saucepan set over low heat, stir coconut milk with strawberries, 1/4 cup (60 mL) sugar, and rosemary sprigs. Gently heat until berries start to break down, 3 to 5 minutes. Cool, then discard rosemary and stir in vanilla. (For more herbal flavour, refrigerate overnight before discarding rosemary.) Spoon into ice pop moulds over frozen blackberry slush. Be sure to spoon berry pieces into each one. Insert sticks and freeze until firm, 2 to 3 hours.
Each serving contains: 136 calories; 2 g protein; 9 g total fat (8 g sat. fat, 0 g trans fat); 14 g total carbohydrates (10 g sugars, 2 g fibre); 8 mg sodium