For this recipe, you’ll need to shred some coconut. To do so, put it in a small pan over medium heat and toast for 5 minutes until lightly browned. Remember to shake the pan every minute so that the coconut cooks evenly. Then remove from heat and transfer to a small bowl.
In a blender, mix 2 cups strawberries, 1 cup coconut milk, 1 tablespoon maple syrup, and ¼ cup toasted coconut flakes. Puree until chunks of strawberry remain and transfer the mixture into a medium-sized bowl.
For an 8-person serving, add one strawberry slice to the bottom of each mold. In the following order, layer 1 tablespoon strawberry mix, 1 teaspoon coconut milk, 1 tablespoon strawberry mix, 1 teaspoon coconut milk, 1 tablespoon strawberry mix, and finally top it off with1 teaspoon toasted coconut flakes.
After you’ve placed the cover on top of the mold, insert popsicle sticks halfway. Once that is done, freeze until it’s completely frozen; this will take approximately 6 hours or overnight.
To remove the popsicle, first use warm water over the molds for around 10 seconds. Gently pull on the sticks to withdraw the popsicle. If necessary, repeat this process with more warm water.
If you won’t be eating your pops right away, store them in small plastic bags in the freezer.
