Do you ever like a food so much that you want to rub it all over your face? No? Yeah, me neither…that’s dumb. Ha ha…ha…okay, I kind of like strawberry and coconut so much that I would take a bath in it if it wouldn’t compromise my hygiene…or my bath tub…I feel the icy stare of judgement. I just love food, okay!?!? There’s no shame in that!
Maybe just a little shame.
One of the best things I’ve ever done- besides marrying my Soldier, and giving birth to my twins, and earning my culinary degree, and taking care of my mother…the best thing after ALL that was making this strawberry-coconut popsicle recipe. Okay, there’s many more things I’ve done that outweigh this recipe, but for this post, it’s the best.
Strawberries are one of those foods that are just amazing on their own. When you pair them with creamy coconut, you get amazing-er. I discovered the beauty of this flavor combo when I made a coconut cheesecake and decided to be extra indulgent by layering on a strawberry compote. I knew then I’d struck gold.
When I needed a quick treat for my little munchkins while living in El Paso (AKA Hades, as it’s known during the hot summer months), I was sure they’d love it. That was an understatement. I came back to find all half dozen popsicles eaten and they groaning with gastrointestinal discomfort. I’ve never enjoyed giving someone castor oil as I did that afternoon. Greedy children.
While you can use fresh coconuts, I know, firsthand, how troublesome they can be. I’ve written this recipe using canned coconut milk because, let’s face it, ain’t nobody got time for cracking and scraping coconuts. At least I don’t. Unsweetened coconut is best because we’re adding sweetened condensed coconut to the mix. I also like to toast a few cups of coconut and coat the finished popsicles in it for added texture.
Here’s the amazingness! Be sure to check out these other popsicle recipes. I’m sure you’ll love them as well.
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Strawberry-Coconut Popsiclesat Sense & Edibility
- 1 lb strawberries rinsed, hulled*, and quartered
- 1/4 cup granulated sugar
- 1 13.5 oz can coconut milk
- 1/2 cup unsweetened coconut flakes plus more for toasting* and garnish
- 1 14 oz can sweetened condensed milk
- pinch of salt
- Begin by macerating* your hulled strawberries. In a bowl, place the strawberries. Sprinkle with the sugar and stir to coat evenly. Allow to sit for 20 minutes.
- Into a blender, pour the strawberries and their juice. Blend until smooth. Pour into a separate bowl and set aside.
- Rinse out and dry your blender. Add the coconut milk, flakes, condensed milk and salt and blend until very smooth.
- Pour the milk mixture to fill 1/3 of your popsicle molds. Place in the freezer for fifteen minutes. Pour the strawberry puree to fill another third of the way. Pour in the remaining milk mixture to finish filling the mold. Allow the mold to sit in the freezer for 20 minutes. Insert popsicle sticks into the molds top and freeze for an additional 7 1/2 hours, or overnight (preferred).
- Unmold* and enjoy!
- *see note