These are SO good, absolutely gorgeous, completely vegan (win!), & pretty easy to make (popsicles usually are). I highly recommend making them at least once before summer is over & then becoming addicted & definitely making them again a bunch more times.
Striped Strawberries & Cream Popsicles (Vegan)
Strawberry Stripes: Blend together (oh high) ten strawberries (roughly two cups, uncut), one cup of water, & six drops of stevia together.
Cream Stripe: Whisk together one can of coconut milk (room temperature or cold; it doesn’t matter) & 1/4 teaspoon vanilla extract.
-Pour strawberry mixture in each mold up to about 1/3 of the mold. This should leave about half of the strawberry mixture for later. Freeze for about 45 minutes to an hour.
-Take out of the freezer & work quickly to add the coconut stripe. I recommend spooning the mixture in to the mold to help keep the stripes in tact. Remain calm: if the stripes get messed up, the popsicles still taste delicious. ;) Freeze for another half an hour or so until cold & stiff (they should not be frozen all of the way through).
-You will have leftover coconut cream, but it can’t be helped (see below for ideas of what to do with it…).
-Carefully pour in the final layer of strawberry. Again, use a spoon for accuracy if you’d like.
-Insert popsicle sticks & freeze through completely (I recommend overnight, but you can probably cheat & take them out earlier than that.)
Things to do with your leftover coconut cream:
1. Whip it into a whipped cream for pie or cake.
2. Make a couple of these amazing Vegan Fudgesicles.
3. Put in the fridge overnight & enjoy the next day for lunch as a pudding (ohmygoshhh, so good. but don’t fool yourself that this is completely healthy… it is still fat haha).