Recipe for Strawberry Coconut Ice Pops
Ingredients
- 2 1/2 cups fresh strawberries, sliced
- Full-fat coconut milk in one 13 1/2-ounce can.
- 30 grams of sugar
- 1 dash of salt
- Vanilla extract, 1 teaspoon
Directions
In a blender or food processor, combine strawberries, coconut milk, sugar, salt, and vanilla extract; process until smooth. The mixture should be refrigerated for two hours.
Place cold mixture into popsicle molds. After approximately an hour of freezing, add popsicle sticks and continue freezing overnight. Allow popsicles to stand at room temperature for five minutes before unmolding. Carefully remove from molds and serve right away, or individually wrap and freeze for later use.
Reminder: Frozen strawberries can be substituted for fresh ones. If using frozen strawberries, pour the mixture directly into the popsicle molds without freezing beforehand.
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