It’s a happy month over here… strawberry season started AND it’s starting to feel like summer! I am definitely a happy camper right now. So, what better way to take advantage of both than by making a summer-weather treat. POPSICLES!
Popsicles are so much fun to make. There are so many different flavor combinations, and you get to choose what ingredients go into it. For this batch, I made some strawberry coconut popsicles. These popsicles are made with canned coconut milk as the base, and are naturally sweetened with strawberries and honey. They are creamy, not too sweet, and oh so refreshing!
There are two different layers to this popsicle, a coconut layer and a strawberry layer. To make the coconut layer, mix together can of coconut milk (shake it first), 2 Tbsp of honey, 2 tsp of vanilla, and 1/4 cup of vanilla yogurt in a bowl. For the strawberry layer, place the strawberries, 1 Tbsp of honey, and 1 tsp of lemon juice in a blender and blend until smooth (I left mine slightly chunky for added texture).
Using a popsicle mold, layer your popsicles by adding in 1-2 Tbsp of the strawberry mixture, then 1-2 Tbsp of the coconut mixture. Alternate layers until each mold is full, then carefully insert a knife (or other stirring utensil) and swirl 1-2 times for a slight tie-dye look. If you want them to be more combined, swirl a few more times or as desired.
This recipe makes between 8-10 popsicles in this popsicle mold, depending on how you decide to make them… I swirled them together a few times, but there are three different ways to make them:
- Alternate coconut and strawberry layers when filling the molds and swirl together at the end (what I did)
- Blend a small amount of the coconut mixture with the strawberry mixture, then alternate layers and swirl at the end. This makes the strawberry mixture a little creamier and also closer in density to the plain coconut mixture, making it easier to layer without swirling if desired.
- Blend all of the ingredients together in a blender, then fill the popsicle molds
These popsicles are gluten free, but they can also be dairy-free if you remove the yogurt. The consistency of the coconut mixture might be different without the yogurt, but I’m sure it would be just as delicious!
Strawberry Coconut Swirl Popsicles
- 1 can coconut milk (I used regular not lite)
- 2 Tbsp honey
- 2 tsp gluten free vanilla extract
- 1/4 cup gluten free vanilla yogurt (I used Stonyfield)
- 2 cups fresh strawberries, quartered
- 1 Tbsp honey
- 1 tsp lemon juice
- Place popsicle mold into the freezer to chill
- Wash your strawberries and cut off the stems, then cut them into quarters (equalling about 2 cups when cut). Place them into a blender with 1 Tbsp honey and 1 tsp lemon juice. Blend until smooth or desired consistency, then set aside.
- Shake your can of coconut milk before opening, then empty the can into a mixing bowl and whisk until any leftover cream has completely combined. Whisk in the remaining ingredients of the coconut layer until everything is combined.
- Remove the popsicle mold from the freezer. Add 1-2 Tbsp of the strawberry mixture to the bottom of one mold. Carefully pour 1-2 Tbsp of the coconut mixture over the top, then repeat the layers until filled just below the top line. Repeat this until all the molds are full or until the mixtures run out.
- Place your filled popsicle mold back into the freezer for 1-2 hours, then take it out and insert the popsicle sticks. Place back into the freezer for an additional 4-6 hours until frozen or overnight.
- When ready to eat, place the bottom half of the molds in some warm water or run it under some lukewarm sink water for a minute or two to remove the popsicles. Enjoy immediately or place on a parchment-lined sheet pan to re-freeze and then place them into a re-sealable freezer bag for later use.
– Adapted from The Coconut Mama
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