These healthy and dairy free coconut popsicles are a gluten free, patriotic summer treat that are only 4 ingredients and 110 calories! Perfect for July 4th! Note: Total time does not include final chill time, but prep time includes chilling each layer
Prep Time 2hours
Total Time 2hours
1CupStrawberries,roughly chopped and lightly packed (150g)
6TbspAmoretti Coconut Cream Premium Syrup,divided
3/4CupFull-fat coconut milk
In a SMALL food processor (mine is 3 cups) blend the strawberries and 2 Tbsp of the syrup until smooth and liquid. Transfer to a small liquid measuring cup (it makes pouring easier) and divide between 8 Popsicle molds. Freeze until the top feels set, about 45 minutes to an hour.
Pour the coconut milk into a liquid measuring cup and stir in 2 Tbsp of the syrup until well mixed. Divide between the 8 molds and chill until set, an additional 45 minutes to an hour.
In a small food processor, combine the blueberries and remaining 2 Tbsp of syrup until smooth and liquid. Transfer to a liquid measuring cup and divide between the chilled molds.
Stick Popsicle sticks in the center of each mold and chill until completely frozen, at least 2 hours to overnight.
To remove from the molds: run hot water over the molds, gently pulling on the Popsicle stick until they release.