2 ½ cups frozen strawberries
2 TBSP maple syrup (or date paste)
1 – 14 oz can full-fat coconut milk (room temp and shaken)
- In large food processor, blend strawberries and maple syrup together until little bits remain. Add in coconut milk, blending until smooth, scraping down sides of bowl as necessary.
- Evenly distribute mixture into 10 popsicle molds, filling almost to the top. Gently push stick into middle of mold. Freeze for at least four hours.
- To remove fudge pops from molds, you can let the molds sit out at room temperature for about 10 minutes, or run under hot water for about 20 seconds and gently apply pressure around mold to loosen before removing. Enjoy!!
*You can use lite coconut milk, but the popsicles won’t be as creamy. Full-fat canned coconut milk will yield the best texture, in my opinion.
Maple syrup can be omitted if desired.
Recipe adapted from Food52.
- Serving Size: 1 popsicle
- Calories: 122
- Sugar: 22
- Sodium: 6
- Fat: 4
- Saturated Fat: 3
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 2
- Protein: 1
- Cholesterol: 0