dairy free strawberry coconut cream popsicles

dairy free strawberry coconut cream popsicles

I’ve been hounded by my mother to make my son homemade popsicles. She did the same for us growing up, so I felt the pressure.

I wasn’t hesitating per se, I was just limited with my time and they fell by the wayside.

BUT, was I ever glad I tried these popsicles out! I first spotted the recipe on a great blog called (Mama Papa Bubba). If you’re a parent, you will love this blog - full of kids healthy snacks, crafts and so much more. This mom is seriously legit a talent!

Given that it was summer time, we ended up with a big bucket of homemade strawberries picked locally, so now I had no excuse. Plus, I’m trying to incorporate more dairy free/gluten free, low sugar options into my sons diet simply because he has a sweet tooth and I refuse to let him only eat store-bought items full of crap.

We’ve now made 3 batches of these and we LOVE them. They will be in rotation now every summer and now I’m inspired to make more homemade popsicles.

You all asked for me to share the recipe, so here you go! (I’ve made some tweaks from the original because I found the quantities of maple syrup too sweet).

strawberry coconut cream popsicles

Strawberry Puree Cream

  • generous cup (or 2) of fresh strawberries, cored

  • 40-50ml (just less than 1/4 cup) real maple syrup (original recipe called for 1/4 which I found too sweet)

Cream

  • 1 cup of full-fat canned coconut milk

  • 1/4 cup of pure maple syrup

  • 1 tsp of vanilla

Supplies

  • popsicle moulds (I bought my silicon ones from Amazon)

  • popsicle sticks (the dollar store or Michaels!)

  • a food processor or a high-power blender

First place a cup of fresh strawberries and 40-50ml of pure maple syrup into the food processor and process until smooth. This will also work in a high-powered blender, though you’ll likely need to use your blender’s tamper tool to get things started. Transfer the mixture into a container with a pouring spout when done — a liquid measuring cup works perfectly.

Then, you measure 1 cup of coconut milk, 40-50ml cup of maple syrup and 1 tsp of vanilla into a separate spouted container and give the mixture a good stir.

To assemble your popsicles, start by pouring a small amount of the strawberry mixture into the base of your popsicle moulds. How thick you make the stripes is up to you.

Place the moulds in the freezer, set a timer for 30 minutes and add your wooden popsicle sticks when it rings. Allowing the mixture to firm up just a little bit will help hold your sticks upright, though it doesn’t really matter if they’re a little crooked or off-centre.

When your first strawberry layer is frozen solid, take the popsicle moulds out of the freezer, add a stripe of the coconut cream mixture and pop them back in.

Keeping your strawberry and cream mixtures in the fridge while not in use, continue this process until the moulds are full and completely frozen.

When you’re ready to enjoy them, simply run the outsides of the moulds under some hot water and gently pull the popsicle out when you’re able to.

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Original recipe adapted from Mama Papa Bubba.









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