Test Kitchen Notes
These summery ice pops won our very first #f52contest on Instagram—theme: Strawberries. @rungirlrunsf shares the recipe here, so we can all make them at home. —The Editors
Ingredients
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2 1/2 cups
fresh sliced strawberries
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1
13 1/2-ounce can full-fat coconut milk
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1/3 cup
sugar
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1 pinch
salt
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1 teaspoon
vanilla extract
Directions
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Combine strawberries, coconut milk, sugar, salt, and vanilla extract in a blender or food processor; process until smooth. Chill mixture for 2 hours in the refrigerator.
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Fill popsicle molds with chilled mixture. Freeze for about an hour, then insert popsicle sticks and freeze overnight. To unmold, let popsicles stand at room temperature for 5 minutes. Carefully remove from molds and serve right away, or wrap each one in parchment paper and put back in the freezer for later consumption.
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Note: Frozen strawberries can be used in place of fresh strawberries. If using frozen strawberries, skip the chilling step and instead just pour the mixture right into the popsicle molds.
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