Description
Refreshing and naturally sweet Strawberry Yogurt Popsicles made with fresh strawberries, coconut yogurt, and coconut milk. These dairy-free, easy-to-make treats use pure maple syrup as a sweetener and combine a smooth strawberry layer with a creamy yogurt layer, perfect for a healthy dessert or snack that can be enjoyed by the whole family.
Ingredients
Scale
Strawberry Layer
- 440 g fresh strawberries, washed, stems removed, quartered
- 40 ml pure maple syrup
Yogurt Layer
- 200 g coconut yogurt (or other non-dairy yogurt)
- 150 g chilled full-fat canned coconut milk
- 60 ml pure maple syrup
- 1 teaspoon vanilla extract
Instructions
- Prepare the strawberry layer: Wash the strawberries thoroughly, remove their stems, and cut them into quarters. Place the popsicle molds on a tray that will fit in your freezer for easy handling.
- Blend the strawberry mixture: Combine the quartered strawberries and 40 ml maple syrup in a high-speed blender or food processor and blend until you get a smooth puree. Pour this mixture evenly into the 10 popsicle molds.
- Freeze the strawberry layer: Cover the molds and freeze for about 1 hour, or until the mixture is firm enough to support the yogurt layer without mixing.
- Prepare the yogurt layer: In a clean blender or food processor, add the coconut yogurt, chilled full-fat coconut milk, 60 ml maple syrup, and vanilla extract. Blend until the mixture is smooth and creamy.
- Assemble the popsicles: Transfer the yogurt mixture to a piping bag, then pipe it carefully on top of the frozen strawberry layer in each mold. This will create a distinct layered effect.
- Insert sticks and freeze: Insert wooden sticks into each popsicle, applying gentle pressure to push them through the slightly frozen strawberry layer. Return the filled molds to the freezer and allow them to set completely for at least 4 hours.
- Remove and serve: To easily release the popsicles from the molds, run the mold under warm water for 10-20 seconds, ensuring no water gets inside the molds. Gently pull out the popsicles and serve immediately.
- Storage: Store leftover popsicles in an airtight container in the freezer. They will keep fresh and delicious for up to 3 months.
Notes
- If full-fat canned coconut milk is not chilled, refrigerate it for several hours or overnight to improve texture and blending.
- You can substitute coconut yogurt with any other non-dairy yogurt if preferred.
- Adjust maple syrup amounts to taste if you prefer a sweeter or less sweet popsicle.
- Make sure to use a high-speed blender or food processor to achieve smooth mixtures for both layers.
