"Keeping some blueberries whole in these ice pops results in unexpected, surprising bursts of sweet, fresh flavor."
INGREDIENTS
1 cup Blueberry–Chia Seed Jam
¾ cup coconut water
1 tablespoon fresh lime juice
Pinch of kosher salt
½ cup fresh (or frozen, thawed) blueberries
Special Equipment
Six 4-ounce ice-pop molds
RECIPE PREPARATION
- Purée jam, coconut water, lime juice, and salt in a blender until smooth. Add blueberries and pulse just to break up some of the berries. Pour into ice-pop molds, insert sticks, and freeze until solid, at least 3 hours.
- Run under hot water for several seconds to unmold.
Do Ahead: Ice pops can be made 1 week ahead.
By: Nicole Rucker, Bon appetit
Photos by Alex Lau