Strawberry Coconut Creamsicle Popsicles
Try this Strawberry Coconut Creamsicle Popsicle recipe, or contribute your own.
Try this Strawberry Coconut Creamsicle Popsicle recipe, or contribute your own.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- In a blender or food processor, blend all of the ingredients together, starting with no sweetener. Blend until very smooth, and then sweeten to taste.
- Pour into molds, and freeze until solid.
- Enjoy
Using standard popsicle molds on a budget requires working efficiently with fresh produce, substituting dairy-heavy bases with shelf-stable alternatives like coconut milk to keep costs down. Blend the ingredients until no visible strawberry pulp remains, achieving a uniform texture that prevents icy separation during freezing.
- Swap full-fat coconut milk for heavy cream at a one-to-one ratio if you prefer a dairy-heavy profile instead of tropical fats.
- Taste the un-sweetened puree before adding sugar since natural fruit acidity varies widely by batch.
- Freeze the filled molds for a minimum of one hour to guarantee solid structural integrity before unmolding.
- Run warm water over the exterior of the plastic molds for five seconds to release the frozen treats cleanly.
Adjusting the sweetener level requires considering how cold temperatures dull perception of sweetness on the palate. Proper blending ensures the coconut solids and strawberry juices freeze into a cohesive bar rather than separating into distinct icy layers.
