Blueberry Orange Popsicles

1. Preheat oven to 400º F

2. Juice two oranges

3. Spread blueberries out in a relatively small oven-safe baking pan/tray and pour the juice of one orange over the blueberries

4. Slice thin rings from another orange

5. Top blueberry orange juice mixture with thin orange slices

6. Roast blueberries for about 15 minutes (until the blueberries are soft and very dark in color). The juice in the pan/tray should be purple. Set aside.

7. Combine coconut or almond milk, coconut water, coconut cream, juice from remaining oranges, and roasted blueberries in a large bowl. Pour all leftover juices from pan/tray into bowl as well.

8. If using Dixie Cups, cover each cup with wax paper. Cut a small slit into the top of the wax paper of each cup, place popsicle stick through slit to ensure it does not fall over.

9. Pour evenly into Dixie Cups or popsicle molds, freeze overnight, or for at least six to eight hours.

10. If using Dixie Cups, when the popsicles are ready to serve, simply peel the cup from the popsicle. It should come off very easily.