Strawberry Popsicles

Strawberries are so super sweet right now, I bought an entire flat at my local farmers market last week!   I know strawberry season has long passed for most people, but next time you get strawberries with great flavor, make this popsicle to enjoy on a hot day.

I intended on taking a picture before the popsicle was half eaten… however Charlotte was a little on the excited side and decided she couldn’t wait!

100 calorie snack

4:1 ratio

Ingredients

30g fresh strawberries, crushed until they are juicy

13g full fat coconut milk, I used 365 brand

7.5g oil, use neutral flavor like safflower, MCT, or canola

A few drops of liquid stevia if the berries are a little tart

Directions

Crush the berries until they are juicy and mix in the coconut milk and oil.  Stir the mixture just until it is incorporated.  Pour into a popsicle mold and freeze.

Notes

I am using the Tovolo Ice Cream Popsicle molds.  Of all the popsicle molds I have tried, these are my favorite.  Charlotte loves the shape and the cone handle, 100 calorie popsicle snacks always seem to fit perfectly, and they are easy to remove from the molds.  I run it under hot water for a few seconds and twist the lid off.  If you try to pull it straight off, it does not come apart easily.

I kept the strawberries a little chunky, if you want a smooth puree, run it through a personal size blender before freezing.

For lower ratios, decrease the oil  and increase the strawberries.

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3 comments

  1. What a great idea to use coconut milk! I’ve put it in a few recipes also, but don’t think of it as a go-to ingredient. I will probably use coconut oil to enhance the coconutty taste. I think I should also invest in those popsicle makers. Nora would adore them.

    • Coconut oil would work very well. Definitely get the molds, If I could recommend only one popsicle mold… it would be these. I hope Nora likes them!

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