I grew up with the love for strawberry popsicles coated in yoghurt or chocolate. It was something different than the classical vanilla popsicles coated in chocolate. Sometimes in the summer, I like to make these creamy strawberry coconut popsicles for my daughter – it is always a good idea to have a stock of homemade fruit popsicles in the freezer in case the warm days hit and you want to give some healthier treat to your loved ones.
As well as we do classical fruit popsicles, I also like to make a few with cream – they are a bit more filling and can be used also as a more filling afternoon snack. Here I added a mixture of cream and coconut milk to make them rather creamy than just a sorbet popsicles. The idea was to coat them in white chocolate but at the end, the grated coconut was enough for us. If nevertheless you want to make more sweet luxurious version of these, feel free to coat them in melted white chocolate once they freeze in the shape and put back in the freezer.
If you have a food processor, these are super easy to make – just get a bag of frozen strawberries, some sweet syrup (I used coconut), coconut milk, cream, lime juice, and grated coconut and throw all in the bowl of the food processor, let it process, pour the mixture into the popsicle moulds, add sticks and freeze. You can also pour the ice cream in a bigger container and serve with spoon if preferred.
Regarding the amount of the strawberry coconut popsicles – I like to do a combination of big and small ones (for small children and adults and also because I have different sized moulds) but usually I’d say, you are good to make around 10-15 popsicles in total from this quantity.
Here below is the recipe and if you make these strawberry coconut popsicles, I hope you will enjoy them as much as we do! Happy summer!
Ingredients
600 g frozen strawberries
2 tbsp. coconut sugar
200 ml coconut milk
200 ml heavy cream
1 lime
6 tbsp grated coconut (plus more for sprinkle, or melted white chocolate for coating if preferred)
Instructions
Place frozen strawberries, the coconut syrup, coconut milk and cream in the food processor.
Juice the lime and pour the juice into the food processor. Add the grated coconut.
Process on the highest speed, scrape the walls with spatula and pour the mixture in popsicle moulds, add the sticks (cover with the lid if applicable) and place in the freezer for a few hours prior to serving. You can also sprinkle them with more grated coconut if desired or melted white chocolate for more luxurious version (in that case, place them back in the freezer for a few hours to cool quickly the chocolate and stop the ice cream from melting).
Enjoy! 🙂
