Strawberry Coconut Ice Pops

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I’ve always loved frozen treats in the hot summer. Growing up, I spent my summers in Florida where my family is from. As soon as school was out, we drove straight to St. Augustine. I couldn’t wait. July couldn’t come fast enough for me!

My cousins and I would eat ice pops and other frozen treats throughout the day to stay cool. We would buy what they call down there, “Chilly Cups.” It’s usually some sort of flavored drink with tons of sugar (definitely wasn’t good for us. Lol) frozen in small paper cups. People would sell them right out of their houses. They were delicious!

Now that I’m an adult, I know I can’t eat those extra sugary Chilly Cups, so instead I made Strawberry Coconut Ice Pops, inspired by Laura of Fork Knife Swoon‘s Mixed Berry Coconut Milk Pops. When I saw them, I had to make them. The swirls of coconut milk and berry purée were so beautiful. I knew they would be perfect for hot Summer days.

In her recipe, she uses a combination of blueberries and raspberries. I only had strawberries on hand, so I that’s what I used. You can add the other berries as well.

Instead of the honey, I decided to use Erythritol, a zero calorie sweetener, to eliminate the sugar. Even though they’re pretty healthy as they are.
You can use honey, granulated sugar or a simple syrup.

You start with mixing coconut milk and some sweetener in a bowl. Divide the mixture into 10 ice pop molds. Freeze for 10-15 minutes. Then purée the berries with more sweetener in a blender. Divide this mixture and pour on top of the coconut milk. Put on the popsicle cover and add the sticks. Freeze for at least 4 hours or overnight.

These came out great! I loved the combination of strawberries and coconut. They paired great together. I will definitely be making this recipe again!

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