These Wild Strawberries Coconut Milk Popsicles are light, delicious and a real summer treat.
I had this post almost finished and ready to go, and then Mitja tried to start the car and it made all these funny noises and it smelled bad and suddenly we’re calling road assistance and the car gets towed to the mechanic’s and I’m on my edge. I hate these unexpected unpleasant events and ever since the brakes blocked while I was driving and the car started smoking up (this happened a few months back) I freak out at the slightest weird noise. These events are always unpleasant because usually, they happen at an inappropriate time, when you’re in a hurry or when you really need the car… and it always ends up costing quite a lot of money. Plus, they trigger an irrational fear in me that shakes me up for the rest of the day.
But, such events are exactly why we pay for road assistance, that has been a blessing a few times so far. So at least we don’t have to worry what to do when we are stranded on a mountain pass with summer tires and sudden heavy snowing (which, btw, totally happened).
My go-to stress-release method appears to be cooking. And while I cannot eat while I am so stressed, I do find it relaxing to mix ingredients and watch them turn into something delicious.
So how do you like these pretty Wild Strawberries Coconut Milk Popsicles? 🙂
These popsicles are:
- Easy to make
- Dairy-free & Vegan
- Free from refined sugars
These Wild Strawberries Coconut Milk Popsicles are made with just 3 ingredients. You put everything in a blender, blend, pour into a popsicle mold and freeze. And there you go: 3-ingredient blender popsicles with wild strawberries, coconut milk, and agave syrup. And you can totally use regular strawberries or even blueberries or raspberries!
Blend, freeze, enjoy!
- 2 cups wild strawberries
- 1/2 can coconut milk, full fat
- 1 tbs agave syrup
- 2 tbs chopped pistachios
- 1 tbs dried rose petals or buds
- 1 ts cacao nibs
- Wash and dry strawberries, remove stems as needed. Place them into a blender, add coconut milk and agave syrup and blend until smooth.
- Pour mixture into a popsicle mold, add pops holders and place into a freezer to freeze for a couple of hours or overnight.
- When the popsicles are frozen, remove from freezer and the mold. Try running water over the mold if the popsicles are stuck and gently move them around until they give in and you can get them out of the mold.
- Top popsicles with chopped pistachios, rose petals and cacao nibs and eat immediately.
Amount Per Serving: Calories: 183.26 Total Fat: 14.83g Saturated Fat: 10.46g Sodium: 8.13mg Carbohydrates: 12.26g Fiber: 2.42g Sugar: 6.64g Protein: 3.11g
Like this recipe? Let us know in the comments below or on social media using #vibrantplate and tag us @vibrantplate.