Vegan strawberry popsicles contain four simple ingredients for a refreshing and delicious frozen treat. Just blend, pour, freeze and enjoy!
ingredient
- ½ cup coconut, shredded, unsweetened
- 2 cups strawberries, fresh, plus 8 sliced strawberries ¼-inch thick
- 13.5 ounces coconut milk, unsweetened, divided, (1 can)
- 1 tablespoon maple syrup, or agave syrup
Directions
- In a small pan add shredded coconut and toast over medium heat for about 5 minutes, or until lightly browned. Shake the pan every minute to distribute for even toasting. Remove from heat and transfer to a small bowl.
- To a blender add 2 cups strawberries, 1 cup coconut milk, 1 tablespoon maple syrup, and about ¼ cup toasted coconut flakes. Puree for about 30 seconds, with some small strawberry pieces remaining. Transfer to a medium-sized bowl.
- In an 8 piece serving mold, add one strawberry slice to the bottom of each mold. Add each popsicle layer in the following order: 1 tablespoon strawberry mix, 1 teaspoon coconut milk, 1 tablespoon strawberry mix, 1 teaspoon coconut milk, 1 tablespoon strawberry mix, 1 teaspoon coconut milk, and 1 teaspoon toasted coconut flakes.
- Put the cover on the mold and insert the popsicle sticks about halfway. Freeze until completely frozen, about 6 hours or overnight.
- To remove the popsicle, use warm water over the molds for about 10 seconds, then pull the sticks to carefully withdraw the popsicle. Repeat the water process as needed.
- Eat immediately or transfer pops to small individual plastic bags and freeze right away.
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