Vegan Strawberry Popsicles

Prep: 6 20

Cook: 5

Total Time: 6 25

Yield: 8 popsicles

Course: Dessert

Cuisine: American

Calories: 110kcal

Vegan strawberry popsicles contain four simple ingredients for a refreshing and delicious frozen treat. Just blend, pour, freeze and enjoy!

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.

Add 2 tablespoons maple syrup (or desired sweetener) for a sweeter popsicle.
You can use sweetened coconut flakes if unsweetened are not available. Keep a close eye on the browning when toast, it may require less time.
Boxed coconut milk can be used as a substitute, however the pops will be more icy and less creamy.

Recipe Link