1 cup Oregon Specialty Fruit Canned Blueberries (drained)
24 small mint leaves
4 cups coconut milk
2 cups coconut water
½ cup honey
½ cup plain Greek yogurt
¼ cup butter, melted
1 T lemon zest
4 oz.plain Greek yogurt
1 cup granola
- In a large bowl, combine coconut milk, coconut water and honey. Stir well.
- Put several blueberries and 2 mint leaves in each Popsicle form. Fill each form half full with coconut milk mixture. Freeze for 2 hours.
- Add additional blueberries and mint and fill Popsicle forms to the top. Freeze an additional 2-hours.
- Once completely frozen, remove popsicles from forms and dip 1/3 of Popsicle in yogurt. Dip area in granola and place on baking sheet. Freeze for another 30-minutes. Drizzle with honey to serve.
- Serves 12.