This recipe was featured in the Weekly Yum, on Stirring the Pot radio. Cookbook author and culinary translator, Rebecca Katz joins the conversation with Stefanie Sacks to deconstruct Summer Berry-Coconut Milk Ice Pops from Vibrant Food by Kimberley Hasselbrink. Sacks and Katz lure you into the kitchen to create meals that enhance your health and well being while caressing your tastebuds. Nutritious always meets delicious on the Weekly Yum.
I love those instances when so few ingredients come together to make something so big in flavor and so deeply satisfying. The jammy mash-up of berries with the coconut milk and cardamom makes these pops just rich enough and rather irresistible. They never last long in the freezer.
⅔ cup thinly sliced ripe strawberries
⅔ cup ripe blueberries
⅔ cup ripe blackberries
⅓ cup plus 1 tablespoon natural cane sugar
½ teaspoon ground cardamom
1 (13.5-ounce) can full-fat coconut milk
Combine the strawberries, blueberries, and blackberries with the sugar and cardamom in a small saucepan. Cook over low heat, stirring regularly, for 5 to 7 minutes, until the berries are soft but not falling apart—they should be a little jammy. Remove from the heat and stir in the coconut milk. Carefully pour the warm berry mixture into a pitcher. Pour the mix into 3-ounce molds, helping some of the berries along with a spoon so that they’re evenly distributed. Freeze for at least 4 hours. The ice pops will last a month in the freezer.
Makes 10 (3-ounce) pops