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Strawberry Coconut Popsicles
- RECIPE MAKES: 6 popsicles
- PREP TIME: 10 mins
- COOK TIME: - Freeze Time: 4 hr
Method
These homemade popsicles are sweet, tangy, nutritious, and fast to make. They can also be set in small plastic cups and so can be prepared in bulk, the perfect crowd pleaser when entertaining. Enjoy.
step 1
Place all ingredients in a food processor or blender and pulse 30sec., until well combined.
step 2
Divide mixture evenly across popsicle moulds (or small cup).
step 3
Freeze for 4hr or overnight. Run popsicle moulds briefly under warm water to loosen. Serve.
PROTEIN: 0.5g per serve
TOP TIPS
Leftover popsicles can be stored in a freezer bag, in the freezer for up to 3 months.
Frozen strawberries can also be used. Simply stop and start the blender a few times to ensure mixture is evenly combined.
Ingredients
- 360g Natural or vanilla flavoured coconut yoghurt
- 300g fresh, chopped strawberries
- ¼ cup honey or maple syrup
- 2 Tbsp lemon juice
- 1 tsp vanilla essence
