Make sure your berries are washed if using fresh, and then measure and pour them into your food processor and blend on high for 10 seconds, until all berries are macerated.

Add the honey (or monk fruit), amchur, cardamom, ginger, vanilla, and salt, then blend on high for 15 seconds. Scrape down the sides, and then pulse the mixture for 10-15 more seconds, until there are no more clumps.

Shake your can of coconut milk, then pour the contents into the blender, scraping down the can. If using powdered coconut milk, prepare it as directed and move onto the next step.

(optional) If your mixture separates and becomes clumpy, don’t worry; it can still be saved. Just pour it into a pot and heat it on low on the stovetop about 2 minutes, until it comes together again. Then use an immersion blender to mix everything well, and let your mixture cool at room temp for 20 minutes.

Add the popsicle sticks to your molds, then fill each one evenly. Stick your popsicles into the freezer for at least 4 hours, then pop them out and enjoy!