Apricot Strawberry Coconut Cream Popsicles
By: Chef Andrew Johnson
Photographed By: Anne Watson
Time: 15 minutes (plus 5-6 hours to freeze)
Makes: 12
Creamy, sweet, and dreamy, these delicious apricot-strawberry popsicles are an easy treat that you and your family will be craving all summer long!
Fierce Food Facts: This low sugar fruit-filled summer snack is a huge crowd pleaser and the color options are endless. Loaded with Vitamin A and C, they are sure to keep those summer sniffles away by bolstering the immune system.
Nutrition:
Each Serving: 1 popsicle
Calories: 103
Fat: 7 grams
Net Carb: 7 grams
Protein: 2 grams
Ingredients:
3 cups strawberries, sliced
1 15-ounce can full-fat coconut milk
1/2 cup greek yogurt, unsweetened (may substitute with alternative milk greek yogurt)
3-4 tablespoons honey (consider Pyure made with Stevia)
1 teaspoon vanilla extract
2 cups apricots, washed and cut into 1/8-1/4″ slices (keep skin on)
1 teaspoon cardamom
Directions:
In a blender, puree the strawberries with 2 tablespoons of Pyure honey. Rinse the blender, using it again to combine coconut milk, yogurt, remaining honey to taste, and vanilla. Process until smooth.
Slice apricots and toss with cardamom. Insert 3-5 whole apricot slices directly into each popsicle mold. Alternately pour coconut milk mixture and strawberry mixture over the apricots in the mold. Using a popsicle stick or small spoon, swirl through colors to create a design.
Gently tap the molds on the countertop to remove air bubbles. Insert popsicle sticks, freeze for several hours (5-6) or overnight. Alternatively, may consider pouring the mixture into a large plastic container and freezing, defrosting slightly, and then scooping to serve.
Consider using silicone popsicle molds. May run under warm water for 15 seconds to help loosen the mold.
Kids Can Cook Tips:
Have kids help wash and de-stem the strawberries and measure the ingredients. Have them help design the popsicles by decided where to put each element in the mold.
