STRAWBERRY COCONUT CREAMSICLES by Olivia Mack McCool
Three ingredients and a blender are sure to bring smiles
Popsicles are such a quintessential summertime treat. They drum up memories of backyard barbeques and playing in the park after dinner. They’re also really easy to make at home, giving you total control over the ingredients. These strawberry coconut creamsicles couldn’t be easier and are made using only three ingredients: strawberries, coconut milk and strawberry jam. It’s all blended together, poured into a popsicle mold and frozen until hard.
Fresh summer strawberries are deeply flavored and really good for you. When buying coconut milk, look for canned unsweetened full fat coconut milk. This gives the creamsicles a rich mouth feel but without dairy, which can feel heavy on a hot summer day. My personal favorite brand of strawberry jam is the classic Bonne Maman, but any brand will do. The jam adds the sweetness but also some intense strawberry flavor. The combo screams summertime.
There are many different kinds of popsicle molds out on the market. They all serve the same function, just in different shapes and sizes. My favorite one is by Norpro and makes 10 popsicles. This one is thoroughly functional and creates a classic shape. You’ll also need some popsicle sticks if your mold doesn’t have them built in.
Recipe developer, cookbook author, food stylist and local mom Olivia Mack McCool lives in Maplewood. For more of her work and recipes, check out her website oliviamackmccool.com and follow along on Instagram @oliviamackmccool.
Strawberry Coconut Creamsicles
Makes 10 popsicles.
2 cups roughly chopped strawberries
1 (14 ounce) can unsweetened full fat coconut milk
1/3 cup strawberry jam
Combine all the ingredients in a blender and blend until very smooth.
Pour the mixture into popsicle mold taking care to fill to just under the rim of the mold, not to the top. They will expand as they freeze.
Put the lid on the mold and freeze for 30 minutes. Gently press a popsicle stick into the center of each cavity and freeze until firm, at least 8 hours.
To unmold, briefly dip the mold in hot water a few times just until the pops can be pulled out. Serve immediately.