For 6 servings
Step 1:
Pureé the Callas Confiture, the coconut water, lime juice and salt together in a blender until smooth.
Add blueberries and pulse just to break up some of the berries.
Pour into ice-pop molds, insert sticks and freeze until solid, at least 3 hours.
Step 2:
Run under hot water for several seconds to unmold.
Enjoy!
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