Ingredients: 
1 can of coconut milk
50 g of pitted cherries
50 g of frozen blueberries
2 tbsp melted coconut butter
Serving size: 6 popsicles
Method:
In a food processor blend the fruit and 1/3 cup of coconut milk until fully combined.
Combine the rest of the coconut milk with the melted coconut butter.
Divide the fruit coconut milk mixture into 6 popsicle molds. Fill molds with the rest of the coconut milk to the top and freeze for 30 minutes. Add the wooden popsicle sticks and freeze for another 2 hours until ready to serve.
