1 cup raspberries
5 mint leaves
3/4 cup canned coconut milk (full fat)
3/4 cup pineapple
1 cup blueberries
1/2 teaspoon lemon zest
1 1/2 teaspoons lemon juice
- Pulse raspberries and mint leaves in a blender or food processor until smooth. You could also mash the berries if you prefer larger chunks of fruit. Spread evenly between ice pop molds or cups, about 1 tablespoon per pop. Place in the freezer to harden slightly before adding the next layer.
- Meanwhile, clean out your blender and food processor and pulse coconut milk and pineapple until smooth. Spread coconut and pineapple mixture over the raspberry mixture, about 2 tablespoons per pop. Place in the freezer to harden slightly before adding the next layer.
- Meanwhile, clean out your blender and food processor and pulse blueberries, lemon zest and lemon juice. Again, you can mash the blueberries instead of pulsing if you prefer fruit chunks. If you are using a Dixie cup: Before adding the last layer to the pop, place popsicle stick halfway through the white layer. Add about 1 tablespoon per pop on top of the white layer and place back in the freezer.
- Freeze for at least 2 hours, or overnight. Enjoy!