It must be a final and definite sign of summer’s arrival (or at least winter’s leaving) when I am craving popsicles. I mean, I have nothing against popsicles all year round, but when I am already chilled to the bone frozen dessert just isn’t on my mind much.
Coinciding with warmer weather are fresh and affordable berries in the supermarkets – though unfortunately not yet locally grown. Come on – the snow is just off the ground here (and being in Calgary, there usually is a little more snow to come on the upcoming May long weekend).
These popsicles are super simple to make and healthy on top! Just coconut milk (use the full fat kind), ripe strawberries and a little sweetener.
I am utilizing the natural sweet, nutty flavor of coconut milk and fresh, ripe strawberries. To help the sweetness along just a little bit I added only a few drops of stevia extract. If you prefer sweeter popsicles you can stir in a couple tablespoons of honey as well.
Simply puree the strawberries, add sweetener and mix half of the puree with the coconut milk. When filling the popsicle molds alternate the strawberry coconut milk with the strawberry puree to create a popping swirl pattern.
Freeze and enjoy!
- 1 14 ounce can (400 ml) coconut milk
- 2 cups (300 g) strawberries
- a few drops stevia extract (alternatively 2-3 tablespoons honey or maple syrup)
- Wash and hull the strawberries and puree them in a food processor or blender.
- Stir half of the strawberry puree together with the coconut milk. Sweeten to taste with stevia, honey or maple syrup. Fill the coconut milk into popsicle molds alternating with a little strawberry puree in between.
- Freeze for at least 12 hours. Run molds under warm water before removing popsicles.