Strawberry Popsicles are a welcome treat when the weather is warm. These are made with coconut milk and have a flourish of white chocolate and sprinkles for extra flair, and everybody loves them!
I have an abundance of strange little habits. One of the more interesting is I need something sweet after most every meal. This must happen and there is no way around it.
Including after breakfast.
This can be anything from a small piece of chocolate to a full-on hot fudge sundae. You read that correctly.
A little bowl of of almond milk ice cream with hot fudge sauce (and salted peanuts if you’ve got them) after your scrambled eggs on Sunday morning isn’t the worst thing in the world. A gin and tonic would be bad. But ice cream is fine! 🙂
An old friend gave me the idea, as she used to have a big scoop of ice cream or leftover piece of cake with her Sunday morning coffee. I think she did this while laying on the couch watching old movies. Which is why she is my friend.
At the time, I thought this was shocking and unheard of. Until I tried it myself.
I have no shame when it comes to dessert, and I like to improvise. I’m very happy with a handful of chocolate chips straight from the bag. Better yet, stuff the chocolate chips inside a marshmallow set on a graham cracker and zap it in the microwave. Heaven in 20 seconds.
For this recipe, I had an idea of cooking fresh strawberries down into a chunky, syrupy sauce to intensify their flavor. I spooned the cooled mixture into rich coconut milk flavored with honey and vanilla.
I added a ribbon of the strawberry sauce in between, and after everything was chilled and set, dipped in them in a pool of white chocolate and added some sprinkles.
I used popsicle molds like this, which is an Amazon link.
Enjoy your summer days..
- Makes about 6 popsicles, depending on the size of your molds.
- 16 oz Strawberries, organic,if possible, sliced in half 1 pound container
- 1/4 cup Sugar
- 1 tbsp Lemon Juice, freshly squeezed
- 1/2 tsp. Pure Vanilla Extract
- 13.5 oz Coconut Milk
- 2 tablespoons Honey
- 1/8 tsp Salt
- 5 oz White Chocolate, melted
- Assorted toppings such as sprinkles, freeze dried strawberries or chopped nuts
- Add the strawberries to a medium sauce pan with the sugar and lemon juice. Place the pan on medium heat, stirring occasionally until the mixture bubbles and comes together into a sauce. It will look syrupy, but still have small chunks of strawberry, about 15 minutes. Remove from heat and stir in the vanilla. Place the mixture in a medium bowl and chill in the refrigerator for at least 30 minutes. After chilling, set aside about 1 tablespoon of sauce for each pop.
- Assemble the Popsicles
- In blender, add the coconut milk, honey and remaining strawberry sauce and mix on high until smooth. Taste with a spoon for sweetness, and adjust to your liking.
- You should have approximately 3 cups of strawberry liquid, not counting strawberry sauce that was set aside.
- Using a Popsicle mold, fill with the strawberry/coconut mixture about 1/3 full. Freeze for 30-40 minutes until set.
- Remove from freezer and spoon a tablespoon of the reserved strawberry sauce into each mold. Return pops to freezer for about 30 minutes until set. Divide remaining strawberry/coconut mixture into each mold and place the lids on the pops. Freeze until completely set, or preferably, overnight.
- Melt the white chocolate in a double boiler or in the microwave until melted and smooth. Set aside until ready to dip the frozen pops.
- Remove pops from molds Tip: Remove the pops from the freezer and let them sit for 5 minutes, then run each mold under warm water for a couple of seconds for easier removal.Place the pops on a baking sheet lined with wax paper. Dip the corner of each pop in the white chocolate and sprinkle with freeze dried strawberries, sprinkles or nuts, if desired.
- Return the pops to the freezer on the tray until chocolate is set, about 30 minutes and serve.
- This recipe was updated December 2019