Friday, August 23, 2019

Strawberry Popsicles

I'm on a dessert streak right now, so just bear with me.
Today, it's strawberry popsicles.
And if you're vegan, you're in luck.  These are non-dairy.  I'm using coconut milk.


Here's everything you'll need for the basic pops. 
Strawberry Popsicles
1 pint strawberries, chopped, with ½ cup reserved
1 banana, sliced
1 14-oz. can coconut milk
2 TB pure maple syrup (Please use the real thing, not the artificial chemical-laden stuff.)
12 popsicle molds

Combine 1 ½ cups strawberries, banana, coconut milk, and syrup in a blender and purée.  Spoon the reserved ½ cup berries evenly into the 12 molds.  Pour in the puréed mixture and freeze until firm, at least 6 hours.

For the step-by-steps:

Everything into the processor
and ...  process.

Until nice and smooth.

Spoon a little of the reserved chopped strawberries into the bottom of each mold.

Then pour in the filling.

Lick any drippings off.

Fill all the molds and freeze.

Run mold under warm water to unmold.


 Being Rosie, I had to tart 'em up a bit.

 I’m going to take my basic popsicles and make them a bit more exciting.  I’m taking creamy and sweet and adding crunchy and salty, along with chocolate to the mix.  All it takes is a chocolate coating and some crushed pretzels and you've got yourself a real treat.

Chocolate Coating With Pretzels
(Will coat 6 popsicles.)
3 oz. unsweetened chocolate
3 TB sugar
3 TB cream
2 TB coconut oil

Crushed pretzels

In a small saucepan over low heat, melt chocolate with sugar, cream, and coconut oil, stirring until smooth.

Coat popsicles with chocolate mixture.  I use a spoon to pour the chocolate over the popsicles then use the back of a spoon to evenly spread the chocolate.  Press crushed pretzels into the chocolate coating.  Return to freezer to let everything set.


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