Strawberries and Coconut Cream Pops (Dairy-Free & Egg Free)
I LOVE this recipe from (100 Days of Real Food).
Shaina says;
‘‘It’s wonderful with any fresh fruit. Use your seasonal favorites, from raspberries to peaches. In-season fruits shine here, blending with the creamy coconut milk. The bit of added honey or maple syrup helps lower the freezing point of the pops, providing a treat that has that classic popsicle texture instead of that of an ice cube.”
WHAT could be more delicious, I ask you? Here’s the recipe below and you can read Shaina’s full blog here.
Some useful stuff: Nutritionally, coconut milk is awesomely beneficial. Strawberries are richer than rich in antioxidants and raw honey is one of Nature’s most powerful healing and energy-rich foods . You can rev-up the protein count in these pops even more, by adding a couple of tablespoons of gelatin powder which is rich in anti-inflammatory amino acids and balances the fats and carb profile of these pops. This ice pop mould makes 10 ice pops.
| Servings |
pops
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- 3 cups ripe strawberries (aprox 600g) sliced
- 15 oz canned coconut milk organic
- 3 tblsp honey organic, raw is best*
Ingredients
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- In a blender, combine the strawberries and 2 tablespoons of the honey. Blend until smooth, adding a tablespoon of water if necessary to encourage blending (juicy berries likely won't need encouragement).
- In a separate container, whisk together the coconut milk and 1 tablespoon of honey.
- Spoon the coconut mixture and the strawberry mixture into ice pop moulds, alternating between the two. Freeze for at least 4 hours or until firm.
- Un-mould and enjoy!
This recipe is from Shaina Olmanson (100 Days of Real F00d) you can read Shaina's full post blog here.
