Nectarine and Blackberry Coco-Pops
2 ripe nectarines, peeled, pitted and diced (about 1 cup)
1 cup blackberries
2 Tbsp. honey
1 tsp. cinnamon
1 13.5-oz can full-fat coconut milk
6 popsicle sticks
6 disposable cups or a popsicle mold
• In a small saucepan, combine the nectarines, blackberries, honey and cinnamon over medium heat. Stir to combine and cook until the fruit is very soft, about 5 minutes. Use the back of a spoon to gently crush the fruit into a lumpy sauce. Remove from heat and stir in the coconut milk. Let cool 5 to 10 minutes.
• Pour about ¾ cup of the fruit mixture into each cup or popsicle molds. Place a piece of plastic wrap tightly over the top of each cup or mold. Use a sharp knife to cut a tiny hole in the center of plastic and push a popsicle stick through into each cup or mold. Freeze at least 5 hours.
• To serve, run warm water over the outside of the cup or mold and gently slide the freezer pop out.