Description
So stinkin’ easy to make and perfect for July 4th! Gluten-free, grain-free, dairy-free and vegan.
Ingredients
- 3 Tablespoons Tapioca Starch
- 1-½ cup Plus 3 Tablespoons Full-fat Coconut Milk
- 4 Tablespoons Honey
- 1 cup Very Ripe Banana
- 1 pinch Sea Salt
- ⅔ cups Strawberries
- 10 Tablespoons Blueberries
Preparation
In a medium pot, whisk tapioca starch and 3 tablespoons coconut milk until smooth and creamy. Add remaining coconut milk, honey (or agave), banana and a pinch of salt and stir until well mixed.
Bring mixture to a boil over medium heat. One boiling, boil for 2 minutes, stirring constantly. Reduce heat to medium low and simmer, stirring constantly, until thick, about 5 minutes.
Place mixture into a food processor and blend until smooth. Transfer to a liquid measuring cup—you should have about 2 3/4 cup of pudding.
Divide a little bit of the mixture between popsicle molds (just about 1 tablespoon or so.) Divide strawberries (about 1 heaping tablespoon each) and blueberries (one tablespoon each) between each mold.
Fill molds almost all the way up. Insert a popsicle stick into each mold one at a time, moving the berries around. This will cause some of your pudding to sink between the berries and hold them in. Then fill all the molds completely.
Cover mold and insert popsicle sticks. Freeze at least 4 hours.
Once frozen, remove the lid and run very hot water over the base of each pop. Tug on the stick until it comes out! Devour!
