Ingredients
Scale
- ¾ cup sugar
- ¾ cup water
- 1 cup fresh mint leaves
- 1 cup blueberries
- 1 tablespoon lime juice
- 2 cans full-fat coconut milk
- ¼ cup + 2 tablespoons rum (silver or coconut work well)
- Fresh mint leaves
Instructions
- Make the mint simple syrup: Combine sugar, water and 1 cup fresh mint leaves. Bring to a boil, reduce the heat and let simmer for 10 minutes. Turn off heat and let cool completely. Remove mint leaves.
- In a blender or food processor, add blueberries, lime juice, 2 tablespoons rum and 1 tablespoon of the mint simple syrup. Blend until mostly combined (I like to leave some chunks). Transfer to a bowl.
- Rinse out blender/processor and then add coconut milk, ¼ cup rum and ½ cup mint syrup. Blend until combined. If desired, tear up a few mint leaves and blend for a few more seconds.
- Add 1 tablespoon of blueberry mixture to bottom of popsicle molds. Top with coconut mixture, leaving some room at the top for expansion. Freeze for at least 6 hours, or overnight.
Notes
I used a funnel to get the blueberry mixture in the molds without getting the sides all messy.
If you don’t want to layer, you can mix together all the ingredients (blueberries, coconut milk and all) and just pour that into the molds. Still yum!
- Prep Time: 20 minutes
- Cook Time: 12 hours