Ingredients
Scale
2 1/2 cups chopped strawberries (fresh or frozen and defrosted)
1 2/3 cups full-fat coconut milk
6 tablespoons maple syrup
2 tablespoons cornstarch
2 tablespoons lime juice
1 tablespoon lime zest
Instructions
- In a medium saucepan, combine the cornstarch and maple syrup. Add a small amount of the coconut milk and whisk until smooth. Add remainder of coconut milk and stir until smooth.
- Cook over medium heat, stirring frequently until slightly thickened. This may take up to 8-10 minutes.
- Remove from heat. Cover with plastic wrap, pressing the wrap to the surface to prevent a skin from forming. Set aside.
- In a blender, combine chopped strawberries with the coconut milk mixture, lime juice, and lime zest. Blend until smooth. Taste and add lime juice and zest as desired.
- Pour into molds. Once the molds are filled, tap on the table to remove any air bubbles.
- Optional: For more texture, place some slices of fresh strawberry into the molds.
- Place the cover on the popsicle mold if it has one. Place a popsicle stick in the center of each well, leaving about 1 ½”/4cm of stick exposed.
- Freeze for at least 8 hours.
- When ready to unmold, fill a pan with hot water. Place the tips of the popsicle mold in the hot water for 10 seconds to make release easier.
- Store in individual sealed plastic bags or wrapped in plastic wrap in the freezer for up to 1 month.
Notes
- Texture/taste: A cold, creamy, vegan treat made with strawberries, fresh lime, and a cornstarch coconut pudding for a popsicle that isn’t icy and melts deliciously in your mouth. A maple syrup sweetened, creamy treat that is full of vitamin C and fresh fruit flavor. The lime and coconut balance out the strawberry for a sweet and tangy treat that is creamy and satisfying. Perfect for hot summer days or an anytime fruity snack.
- Thickening the coconut milk with cornstarch before freezing results in a popsicle that is softer and less icy – more like a pudding popsicle, though the mixture does not need as much cornstarch or cooking to take it all the way to pudding consistency. Freezing coconut milk without thickening will result in the fats and water separating, making for an inconsistent texture through the popsicle.
- For best results use full fat coconut milk for the creamiest treat. Other nut milks do not have the same amount of fat and will be icier and harder.
- Flavor variations: Swap the strawberries for 2 1/2 cups raspberries. If using raspberries, increase the amount of maple syrup to 8 tablespoons.
- Prep Time: 10 minutes
- Freeze Time: 8 hours
- Cook Time: 10 minutes
- Category: Sweet Treats