Eosinophilic Esophagitis Friendly Blueberry Coconut Popsicles
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Learn more →Ingredients
8 servings
For the blueberry layer
- 2 cups fresh or frozen blueberries
- 2 tbsp honey
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
For the coconut layer
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp honey
- ½ tsp vanilla powder
Instructions
- 1
Combine the blueberries and 2 tbsp honey in a small saucepan over medium heat. Cook, stirring occasionally, until the berries burst and release their juices and the mixture is slightly thickened, about 4–5 minutes.
- 2
Remove the saucepan from the heat and stir in the lemon juice and lemon zest. Let the mixture cool for 5 minutes, then blend until smooth using a blender or immersion blender. Strain through a fine-mesh strainer into a bowl, pressing with a spoon to extract as much liquid as possible; discard the solids. Set the blueberry purée aside to cool to room temperature.
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