I have a confession… My freezer is currently full to the brim with homemade popsicles as I have been slightly addicted [read extremely addicted] to playing with endless flavours and combinations of ice lollies. They are so quick and easy to make, as long as you are patient enough to wait for them to set in the freezer for a few hours. And the best thing is you know exactly what goes into your ice lollies – no ‘tongue twister ingredients’ that you would struggle to pronounce.
Strawberries, the star ingredient of this recipe, always remind me of my childhood years when all of my summers were spent with my grandparents in the middle of the Russian countryside. One of my nan’s gardens was solely dedicated to the strawberries for all the grandchildren. I would fetch my favourite enamel pot and set off harvesting the bright juicy diamonds, totally smitten with their sweet and fresh aroma. Although I would munch half of the strawberries before I even got a chance to sit down at the table, I would always have room for more, especially when nan served them with a little sprinkle of sugar. Simplicity at its best if you ask me.
Although some of my ice lolly experiments have been more successful than others, this simple recipe is the family favourite and even gets thumbs up from my eight year old daughter, who is very honest about the results of my kitchen experiments. If you don’t have fresh strawberries to hand, frozen berries work just as well. In actual fact, I’ve tried making this recipe with a batch of frozen mixed berries in the past and the popsicles turned out just as delicious.
If you are following a candida diet, this recipe is suitable for stage 2 and beyond.
Enjoy having ice lolly fun in the kitchen.
Healthfully yours,
Tania x
- 300g fresh strawberries
- 1 can light coconut milk
- 1 tsp vanilla extract
- Maple syrup to taste (around 3 tsp)
-
1. Put the strawberries in a blender and blitz for a few seconds until the mixture resembles smooth puree. Transfer into a jug and set aside.
-
2. Combine coconut milk with vanilla extract and maple syrup and blitz in a blender for a minute or so until well combined. Transfer into a separate jug.
-
3. Fill the popsicle molds with strawberry puree up to a third of each popsicle. Pour the coconut milk mixture on top of the strawberry puree layer and fill to the top. Gently swirl the mixture inside the popsicles (use a straw or a lolly stick) to combine the two layers.
-
4. Insert the lolly sticks inside the popsicle molds and freeze for at least 4 hours. Tip: to make the process of removing the popsicles out of the molds easier, rest the popsicles on the kitchen side for 3-5 minutes before taking them out of the molds.
You Might Also Like:
5 INGREDIENT BLUEBERRY & COCONUT YOGHURT POPSICLES (DAIRY FREE, VEGAN, CANDIDA FRIENDLY)
BREAKFAST POPSICLES (GLUTEN FREE, DAIRY FREE, VEGAN, CANDIDA FRIENDLY)
GLUTEN FREE & DAIRY FREE PLUM CRUMBLE (VEGAN, CANDIDA FRIENDLY)
VEGAN STRAWBERRY MOUSSE CAKE (GF, NO REFINED SUGAR)
SUPER SIMPLE MILLET & AVOCADO PORRIDGE (GLUTEN FREE, DAIRY FREE, VEGAN, CANDIDA FRIENDLY)