Strawberry Coconut Cream Popsicles
INGREDIENTS
1 14 oz can of full fat unsweetened coconut milk (cream only)
1 1/2 cups fresh organic strawberries, hulled and chopped
1 cup heavy whipping cream
1/4 cup + 1 tablespoon swerve confectioners
1/4 cup unsweetened flaked coconut
1/2 teaspoon pure coconut extract
PREPARATION
Refrigerate the can coconut milk over night so that the cream separates from the water.Scoop out the coconut cream (should be thick and creamy) and set the coconut water aside.
Add the strawberries and 1 tablespoon of swerve to the bowl of a food processor, and puree. Add the coconut milk, heavy cream and 1/4 cup of swerve and blend until creamy. If mixture is too thick, add some of the reserved coconut water.
Add the flaked coconut and pulse just a few times (you still want some texture). Remove and transfer to a bowl with a spout for pouring.
Pour the coconut cream mixture into popsicle molds .Freeze for at least 3 hours and enjoy!
NOTES
Products used in this recipe:
