Keeping some blueberries whole in these ice pops results in unexpected, surprising bursts of sweet, fresh flavor.
Recipe information
Yield
Makes 6 Servings
Ingredients
1
¾
cup coconut water
1
tablespoon fresh lime juice
Pinch of kosher salt
½
cup fresh (or frozen, thawed) blueberries
Special Equipment
Six 4-ounce ice-pop molds
Need to make a substitution?
Preparation
Step 1
Purée jam, coconut water, lime juice, and salt in a blender until smooth. Add blueberries and pulse just to break up some of the berries. Pour into ice-pop molds, insert sticks, and freeze until solid, at least 3 hours.
Step 2
Run under hot water for several seconds to unmold.
Step 3
Do Ahead: Ice pops can be made 1 week ahead.
Nutrition Per Serving
Calories (kcal) 80 Fat (g) 1.5 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 17 Dietary Fiber (g) 3 Total Sugars (g) 11 Protein (g) 1 Sodium (mg) 45