Hi guys! Just popping in real quick to provide you with a refreshing little popsicle recipe (see what I did there? “popping” in? You can stop rolling your eyes now) …because by this time in the week, we could all use a little pick me up, am I right? And some corny puns.
It’s been hot here this week, in a way that it finally feels like summer. Warm breeze, long days, sunshine dancing on the lake. But along with all those nice summer things also comes along the humidity, mosquitos and awkward running tan lines. Speaking of running and summer, I’ve had to wake up earlier to avoid the humidity. I don’t mind running in heat, but the humidity just KILLS me. When its unavoidable, I have to run in humidity, there’s nothing I enjoy more than getting inside and sticking my head in the freezer. KIDDING. But I certainly find myself liking cold breakfast treats more and more post runs – like these pineapple strawberry coconut milk popsicles!
These popsicles are vegan, have just 3 ingredients, contain no refined sugars and are totally acceptable to eat for breakfast. So let’s make these popsicles together and get through the rest of this week!
-loody!
Pineapple Strawberry Coconut Milk Popsicles
what you’ll need:
2 cups chopped pineapple
6-8 fresh strawberries
1/2 cup coconut milk
optional: coconut flakes
baker’s notes:
You can either slice the strawberries and place them into the popsicle molds, or puree them first in your food processor. Choose your own adventure. I did a bit of both.
These are the popsicle molds I use. I love how easy they are to clean and remove the popsicles from – I’ve never had a broken/ stuck popsicle from these molds.
I like to use canned coconut milk because it is creamier than other varieties. You won’t need the whole can, so you can either double the recipe (if you have enough popsicle molds) or save the extra coconut milk for smoothies!
how to whip it up:
Scoop strawberry puree or place whole strawberries (whichever you chose) into your prepared popsicle molds, as well as coconut flakes if you choose to use them.
In the bowl of a food processor fitted with the S blade, puree the pineapple and coconut milk together until smooth. Then pour over strawberries in the popsicle molds. Freeze for at least 4 hours. Enjoy for refreshing afternoon treat or a perfectly acceptable breakfast.
Yields 4 popsicles.
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