Strawberry Shortcake Pops

September 26, 2020

The end of strawberry season certainly has its perks. They're extremely cheap, ready to eat and you can find them anywhere. The only downfall is that they often need to be eaten straight away before one bad strawberry ruins the bunch. 

So what can we do with them? Plenty. But given its also school holidays and the heat has arrived early, lets make a delicious frozen treat. The kids will be stocked, so will your bank account and you'll love them too!

Healthy and full of healthy fats to keep you and them full. We're onto a winner here.

Have a fabulous week!

 

Strawberry Shortcake Pops

Author: John Gara @ Tasty Team

 

Ingredients:

• 2 cups strawberry(300 g), stemmed and hulled
• 1 cup coconut milk(240 mL), sweetened
• ¼ cup lemon juice(60 mL)
• 2 tablespoons agave nectar
• 2 cups dairy-free vanilla yogurt(490 g), for garnish, optional
• granola, with freeze-dried strawberry pieces, for garnish, optional

 

Instructions:

1. Add the strawberries, coconut milk, lemon juice, and agave nectar to a blender and blend until smooth.
2. Pour the blended mixture into the ice pop mold.
3. Freeze until solid, 2-3 hours.
4. If desired, dip the frozen pops in yogurt, then roll the coated pops in the granola. Place the pops on a parchment paper-lined plate and freeze again for 30 minutes.
5. The pops will keep in the freezer for up to 6 months in an airtight container.
6. Enjoy!

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