I’m about to reveal a very intimate detail about my youth. Ready? Okay, here it goes: my family used to call me The Popsicle Queen. Let me just say that this name didn’t come out of nowhere. It was absolutely, completely, 100% warranted. I have never really lived in a place that has a true winter, and so I ate popsicles all year around when I was a kid. Banana flavored popsicles, root beer popsicles, lime popsicles, Lion King popsicles (which we can all admit were an incredible invention), otter pops, and basically anything frozen into popsicle form. I even went so far as to freeze my Capri Suns.
I recently revealed this intimate nickname (which I’m actually embarrassingly proud of) to my boyfriend. Turns out he used to eat just as many popsicles as I did! So when we came across a popsicle mold at World Market the day after, we both agreed it was a must-have item. I think I’ve found my Popsicle King <3
Needless to say, I have been experimenting with my popsicle mold ever since. And while Popsicle brand makes some truly tasty pops that are reminiscent of sultry summer days and tangled chlorine hair, I’m now a fan of more wholesome popsicles. For example, more wholesome popsicles like these Strawberries and Cream Popsicles, which are made from whole strawberries and coconut milk and sweetened with minimally processed agave nectar and coconut sugar.
They’re sweet, creamy, wholesome, and simple to make. In fact, the hardest part about making these Strawberry and Creme Popsicles is being patient enough to wait for them to freeze.
I hope that these frozen treats make their way into your home (and mouth) this summer!
- 1 Pint Fresh Strawberries, Trimmed and Sliced
- 2 Tablespoons Agave Nectar
- 1 Can Cream of Coconut, Stored Overnight in the Fridge
- 2 Tablespoons Coconut Sugar
- In a medium-sized bowl, toss the sliced strawberries with the agave nectar.
- Let the strawberries and agave macerate (soak) for at least one hour.
- Add the strawberries and their juices to a blender and blend until smooth.
- In a large mixing bowl, beat solidified cream of coconut and coconut sugar with an electric mixer until the cream is fluffy and the texture of whipped cream.
- Add the pureed strawberries to the bowl of whipped coconut cream and gently fold the mixture until you have pretty swirls of strawberries and coconut cream.
- Fill your popsicle molds with the mixture.
- Freeze for at least 3 hours.