Summer is here, and that means one thing at our house – lots and lots of frozen treats. Ice cream is, hands down, my favorite dessert. Cake and cupcakes are great and all, but, for me, nothing comes close to ice cream. The one thing that does? Popsicles, of course! I guess you could say I have an affinity for frozen treats.
This is an incredibly easy recipe that came about when I had some coconut milk and strawberries to use up. Clara and I love making smoothies with coconut milk, so my idea was basically to make smoothie popsicles. Also, I love those creamy coconut popsicles with chunks of coconut in them, so I thought this would be a good way to make something similar but with the added flavor of strawberries.
These pops are naturally sweetened, and the recipe is highly adaptable. You can use honey or maple syrup in place of the agave nectar. You can use a different berry if strawberries aren’t your style. If you like the flavor of coconut but not the texture, leave out the dessicated coconut.
Clara has been asking for one of these every night after dinner, and it’s not hard to see why. They’re perfectly sweetened and so, so delicious. They’re reminiscent of a fruity, tropical drink, and I’m tempted to add pineapple next time to see what happens. If you need a quick and easy summer treat, these are a tasty way to beat the heat.
Also, how freaking adorable is my little hand model? Swoon.
- YIELD: 5-6 popsicles
1 can coconut milk
5 large strawberries, coarsely chopped (about ¾ cup)
2 tablespoons agave nectar
Pinch of salt
3 tablespoons unsweetened dessicated or shredded coconut
Combine the coconut milk, strawberries, agave nectar and salt in the pitcher of a blender. Blend the ingredients until smooth, then stir in the dessicated coconut. Taste and adjust sweetness as needed. (You can also do this in a large measuring cup using an immersion blender.)
Pour into popsicle molds and freeze until firm.