Strawberry and coconut? This is way more than a summer fling–this is a duo that was simply meant to be. Combine as a cold delight and your summer celebrations will be in full swing. Perfect for a day time treat pool-or park-side or a sweet escape for a hot evening.
Ingredients + Materials
- Strawberries, washed and thinly sliced
- Three 300mL bottles Strawberry Lemonade
- Your favorite plant-based coconut yogurt
- Popsicle mold + popsicle sticks or handles
Steps
- If you’ve been reading this blog for at least one full cycle of your calendar, you’ve already heard us extol the virtues of a popsicle mold. Some people open up their pools or cottages every season. We do this. No doubt you’ve added one to your kitchen appliance collection. Remove it from winter storage and give it a good wipe now.
- No popsicle mold? Gasp! Procure one immediately. We’ll wait.
- Has it arrived yet? Good. Now you're ready to go. Begin by washing and slicing a handful of strawberries. Add a few of your strawberry slices into each of the holes of your popsicle mold, then pour in some coconut yogurt on top of these pieces. Use a spoon to add the yogurt if needed, filling to about half-way up the mold.
- Place a popsicle stick (or the handle and lid if your mold comes with such bonus features) in the middle of your mix. Pro tip: If your popsicle stick is not standing up straight in the yogurt, use tape across the opening of the mold to hold in place.
- Place the half-filled molds in your freezer.
- Once firm, remove from freezer, then remove the tape or lid. Add a few more strawberry slices, then pour Strawberry Lemonade into your molds until each hole is full. Add the lid back if you have one. Or return the lidless mold to your freezer to harden.
- Once firm, they're are ready to enjoy!
