Recipe by House Chef, Abbie Leeson
Learning through travel, Abbie has eaten her way through nearly 60 countries. Australia, Finland, Morocco, Japan and France - a few of her culinary favorites. She's passionate about taking ginger into unexpected places, while still revisiting the classics like her beloved Ultimate Chewy Ginger Snaps. Favorite culinary book: Salt, Fat, Acid, Heat. Favorite moment with a fellow chef: Dinner with Julia Child, 1992. Actually, she was at the next table. We told the waiter, "We'll have what she's having."

Ginger-Infused Blueberry Pops

Made with coconut milk, honey, plump blueberries and undertones of ginger, these vegan pops are super-simple and dairy-free. Get creative and do a mix for a red, white and blue pop!


  • 1 can (13.5 ounces) full-fat coconut milk
  • 5 tablespoons honey, raw & local if possible
  • 1/2 cup frozen blueberries



    1. In a medium saucepan, gently whisk together coconut milk, honey and Ginger Juice over medium-high heat. Once boiling, reduce heat to low, cover and allow mixture to simmer for 10 minutes.

    2. Remove mixture from heat and cool to room temperature. Divide evenly into popsicle molds (filling about 3/4 way). Spoon frozen blueberries into each mold, allowing them to distribute throughout the mixture, then place mold into freezer.

    3. After 1 hour, remove mold from freezer and insert wooden sticks into each popsicle cavity. Return to freezer until popsicles are solid (about 4 hours).

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