Blueberry Coconut Creamsicles

INGREDIENTS

• 1 can coconut cream
• 1/3 cup maple syrup
• 1 tsp coconut extract
• Pinch of salt
• 1 cup Stahlbush Island Farms frozen blueberries, slightly thawed

INSTRUCTIONS

• Mix the coconut cream, maple syrup, coconut extract and salt together. Set aside.
• Muddle the blueberries slightly. Add about 1/3 cup of the coconut mixture to the blueberries and mix.
• Spoon a heaping tablespoon of the blueberry mixture into each popsicle mold then pour in the coconut mixture on top leaving about a half inch space to expand.
• Cover with foil and freeze for 30 minutes. Remove and push in the popsicle sticks. Place back in the freezer for at least 4 hours before serving.