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Coconut Strawberry Shortcake Popsicles

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Ingredients

  • FOR THE POPSICLES:
  • 1 14-oz. can coconut cream, refrigerated overnight*
  • 2 Tbsp. maple syrup
  • splash pure vanilla extract
  • 15 strawberries
  • FOR THE COATING:
  • about 1 oz. freeze dried strawberries, crushed into small pieces
  • 1/3 cup oat flour
  • 1 Tbsp. coconut oil
  • 1 tsp. maple syrup

Instructions

  1. For the popsicles: Add coconut cream, maple syrup, and vanilla extract to a stand mixer fitted with a whisk attachment. Whisk until creamy and smooth.
  2. Pour a Tbsp. or so of the coconut cream mixture into each of the popsicle molds. Be sure to cover all of the sides with a thin coating of the coconut cream mixture. I used the back of a small spoon and a straw to help. This will create your white layer. Place in the freezer to set, about 10 mins.
  3. Chop 5 strawberries into small pieces, and add the rest to a blender and blend until smooth. Add both the strawberry chunks and the strawberry puree to the rest of the coconut cream mixture, and whisk to combine.
  4. Once the white layer is set, remove the molds from the freezer and fill with the strawberry mixture.** Freeze until solid, at least 6 hours.
  5. For the coating: Add crushed freeze dried strawberries to a small bowl. Combine oat flour, coconut oil, and maple syrup in another small bowl, and mix to form crumbles.
  6. Remove the popsicles from the freezer and allow to sit at room temperature so that the outside becomes a bit melted. Alternatively, you can run the popsicle under hot water while it’s still inside the popsicle mold.
  7. Sprinkle a mixture of freeze dried strawberries and the oat flour crumbles on the popsicle, covering completely if desired. Place on a parchment paper-lined baking sheet and place in the freezer to set. Enjoy from the freezer, or allow to thaw a bit for a softer texture.

Notes

*If you can’t find coconut cream (I find mine at Trader Joe’s near the salsas), feel free to use a can of full-fat coconut milk. Refrigerate the can overnight. Remove the can from the fridge the next day, flip the can over, and open it from the bottom. Pour out the liquid and save for another use. Scoop the coconut cream (the thick white stuff), and use it in place of the coconut cream in this recipe.
**You’ll probably have some strawberry mixture left over. Feel free to make more strawberry popsicles or pour into a shallow container, cover, and place in the fridge for a homemade coconut strawberry ice cream!

Find it online: https://www.fooduzzi.com/2016/07/coconut-strawberry-shortcake-popsicles/

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