With summer on the horizon, I have been dreaming of fruity ice pops, creamy ice cream and other delightful frozen treats. These five ingredient coconut strawberry ice pops could not be any easier. They require very little work by the cook - anyone can prepare them! The ingredients are thrown into the blender and poured into molds. Coconut strawberry ice pops can be made vegan and dairy-free and are naturally gluten-free. This guiltless frozen treat will keep you cool all season long.
Coconut Strawberry Ice Pops
Serves 4 to 6
1 pint strawberries, diced (tops removed)
1/2 cup full-fat coconut milk
1/4 cup milk (or other non-dairy alternative)
2 tablespoons or more of honey
1 teaspoon pure vanilla extract
1 tablespoon unsweetened coconut flakes (optional)
Step 1: In a blender or food processor, puree 3/4 of the strawberries with the coconut milk and other milk until smooth. Add the honey and vanilla and process again until well combined. Taste and add more honey if necessary. Mix in the shredded coconut if using.
Step 2: Pour the mixture into ice pop molds and fill approximately 3/4 full. Add the remaining 1/4 of chopped strawberries to the mold. Freeze for 2 hours or until ice pops are frozen.
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