I saw this recipe online by the incredible guys at Sweet 2 Eat Baking and I had to share. These lollies are natural and have no added sugars, but have all the flavour! I love spending time in the kitchen with the little ones, and we can’t wait to make these this weekend.
Prep Time: 20 minutes
It’s best to use a regular ice pops mould with this recipe
These strawberry coconut ice pops are natural, packed with flavour, and have no added sugars – all natural ingredients. The perfect way to beat the heat this summer.
- 250-300g (2 cups) strawberries, hulled and sliced
- 2 tbsp honey
- 360ml (1½ cups) coconut milk, full fat
- 2 tsp vanilla bean paste
- Add the strawberries and the honey to a small saucepan, and heat gently to a simmer over a medium heat until the strawberries are soft. Remove from the heat and using a fork or a potato masher, mash the strawberries until the desired consistency. I liked a few larger chunks in there too, just not too large as they will sink. Set aside to cool to room temperature.
- In a bowl or a large jug, mix the coconut milk and the vanilla bean paste.
- Spoon some of the coconut milk mixture into the ice pop moulds, followed by some of the strawberry mixture until almost full, allowing a little room for the pop to expand during freezing.
- Repeat step 3 with the remaining pops, add the lolly sticks then freeze for at least 4 hours, preferably overnight.