Creamy Strawberry Coconut Popsicles

1. 1

   Wash and take the stems off the strawberries. Place in a food processor. Add the sugar and process to combine. Add more sugar to sweeten the strawberries as desired.

2. 2

   Shake the can of coconut well. Pour into a bowl and whisk any solid cream into the liquid.

3. 3

   Pour half the cream of coconut into the processor with the strawberries and pulse until smooth.

4. 4

   Add the flaked coconut to the remaining coconut milk and stir to combine.

5. 5

   I used a standard size popsicle mold with 10 sections. Fill the popsicle molds 1/3 full with the strawberry mixture and freeze for 15 minutes. Set the rest of the strawberry mixture aside.

6. 6

   Pour the coconut mixture over the partially frozen strawberry layer and freeze another 15 minutes.

7. 7

   Top the molds with the remaining strawberry mixture. Add the sticks and freeze until firm.

* Per serving · 4 servings · Values may vary.

No additional tips available.