Blueberry-Ginger Coconut Cheesecake Popsicles

Creamy layered Blueberry-Ginger Coconut Cheesecake Popsicles.

For the Blueberry-Ginger Layer:
2 cups blueberries
3 tablespoons water
3 tablespoons sugar
1 to 1 1/2-inch piece fresh ginger, peeled and roughly chopped
Juice from 1/2 lime

For the Coconut Cheesecake Layer:
1 (14 ounce) can full-fat coconut milk
2 ounces cream cheese, softened at room temperature
2 tablespoons agave nectar (or other liquid sweetener)
1 tsp. vanilla extract

View the full recipe at Floating Kitchen →