The fun thing about these popsicles is that you can customize them to your liking! I used strawberries as the only fruit for most of this batch to create pretty red and white treats perfect for Canada Day. I also added blueberries to a few of the popsicles to create some red, white and blue treats to celebrate our neighbours down South!
Canada Day long weekend is (almost) here! How will you be spending the first long weekend of summer?
My nephews will be visiting this weekend, and like a good auntie I want to have some healthy treats on hand to keep them happy! We plan to build sandcastles at the beach, take an adventure in the canoe, roast marshmallows around the campfire and play plenty of outdoor games. It should be a great family-filled weekend, and since the forecast looks like we’ll get sun the weather will be perfect for enjoying these Berry Coconut Popsicles!
The fun thing about these popsicles is that you can customize them to your liking! I used strawberries as the only fruit for most of this batch to create pretty red and white treats perfect for Canada Day. I also added blueberries to a few of the popsicles to create some red, white and blue treats to celebrate our neighbours down South!
Are you a chocolate lover? Me too! Optionally you can drizzle some dark chocolate in as an additional layer, or to create a pretty pattern on top once frozen!
Strawberries, coconut AND dark chocolate? Yes please!
Wherever you live and whatever you’re up to this long weekend, I hope you have a fabulous time! If you make these popsicles, please share a photo and tag me on Instagram so I can see how they turn out!
Enjoy!
- ¾ cup fresh or frozen berries of your choosing (I used fresh sliced strawberries and frozen blueberries)
- 1 can (400ml) full-fat coconut milk
- 1-2 tbsp maple syrup (to taste)
- 1 tsp vanilla
- 1 set of popsicle molds
- Optional: 1/4 cup melted dark chocolate
- Open the can of coconut milk and add the thick cream to a small mixing bowl. You can discard the coconut water that remains in the can, or use for another purpose.
- Add the vanilla and maple syrup to the coconut cream in your mixing bowl. Stir well to combine.
- Slice your strawberries, and add a few pieces to the bottom of each of your popsicle molds.
- Layer the fruit alternating with the coconut cream until your molds are almost full, tapping the tray gently on your counter to settle the mixture to the bottom and remove air pockets as you go. If you'd like to add a chocolate layer you can do so at this point by drizzling in your melted chocolate. If you'd instead like a chocolate coating you can paint this on to the bars once frozen.
- Place the lid of the mold onto each of your popsicles and freeze for at least 2-3 hours, or overnight. For a softer, creamier popsicle let them sit at room temperature for 5-15 minutes before serving. Enjoy!
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