3 tablespoons maple syrup (or any other liquid sweetener would work too)
For the blueberry compote
1 1/3 cups fresh or frozen blueberries
2 tablespoons maple syrup (coconut sugar or granulated sugar work too)
Add a thin layer of granola to the bottom of the popsicle molds.
In a small bowl, whisk together 3 tablespoons maple syrup with 1 full can of coconut milk and just the cream from the other can of coconut milk. (You can discard or use the leftover liquid for something else).
Fill popsicle molds with coconut mixture about halfway full and place them in the freezer for 30 minutes so the tops can set. While they are setting, make your blueberry layer.
For the blueberry layerIn a small sauce pan, combine blueberries and 2 tablespoons of maple syrup. Bring to a boil until liquid is syrupy and thick, mashing blueberries down. Remove from heat. (Alternatively - you can use your blender to puree the blueberries and maple syrup together).
Once the tops have set, remove the molds and add a layer of blueberry mixture, then return the molds to the freezer for an additional 20 minutes until the tops have set.
Finally, fill the molds with the coconut to the top, then sprinkle some more granola into the molds to finish them off.
Freeze for at least 3 to 5 hours, then remove according to your mold's directions. You can save any blueberry compote for