blackberries with the sugar and cardamom in a small saucepan. cook over low heat, stirring regularly, for 5 to 7 minutes, until the berries are soft but not falling apart—they should be a little jammy. remove from the heat and stir in the coconut milk. carefully pour the warm berry mixture into a pitcher. pour the mix into 3-ounce molds, helping some of the berries along with a spoon so that they’re evenly distributed. freeze for at least 4 hours. the ice pops will last a month in the freezer. 