Strawberry Coconut Popsicles

I whipped these Strawberry Coconut popsicles up just the other day to eat this week for dessert. The only downside? They aren’t chocolate! It’s a crime. But I’m trying to satisfy my chocolate-tooth with fruit these days so I’m eating things like this instead and then attempting some self control. Unfortunately I still catch myself eating a handful of chocolate chips after one of these…*sigh*. Nobody is perfect.Strawberry Coconut Popsicles

What’s great about them though:

  1. Coconut milk = extra creamy and I love the mild flavor it has
  2. Strawberries = delicious and refreshing plus natural sweetness
  3. date syrup = super sweet caramel flavor that’s 100% natural
  4. Super easy to make
  5. They’re dairy-free and don’t require protein powder
  6. They have healthy fat from coconut milk and nutrients from the berries and date syrup

Strawberry Coconut Popsicles

I love making my own popsicles in the summer time. Despite the fact that I still make chili in July, I’m typically a very seasonal cook/baker. Justin brought home a fall variety pack of Sam Adam’s beer the other day and I just can’t do it yet. I burn myself out on fall things come September and October – if I start too early I won’t make it to October! Fall is my favorite though…so I’m known to over-anticipate and start drinking pumpkin beer in mid-August. Not this year. I’m holding out.

I usually get around to making pops at least 3 or 4 times if not way more. I took a break from them for a while here but had an urge for them this week! I highly suggest investing a good $6 in a popsicle mold…you’ll have fun with it.

 

Strawberry Coconut Popsicles

Strawberry Coconut Popsicles

Ingredients

  • 6 frozen or fresh strawberries
  • 1 can coconut milk, fat only*
  • 1 cup almond milk (or any milk of choice)
  • 2-4 tbsp cup date syrup**

Instructions

  • Blend all ingredients together until smooth. Poor into popsicles molds - this makes 5 popsicles but it depends on the size of your mold. Freeze for at least 3 hours.
  • depending on your mold, you may have to run hot water over it to release it.

*Buy full fat canned coconut milk, place in the fridge upside down for at LEAST 24 hours. When opened, use just the thick fat part that ends up on the top and toss the remaining liquid. **Date syrup quantity depends on desired sweetness. You can also sub in honey or maple syrup but I prefer date syrup the most!

http://www.morethanpancakes.com/strawberry-coconut-popsicles/

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