5 min              4h           | PORTION: 4 ice pops


    

Cream of one can of coconut milk (of 400ml)
1 ½ cup frozen strawberries
Juice of a lime
3 tbsp. maple syrup
3 fresh mint leaves

3 tbsp. unsweetened grated coconut

  1. In a food processor, add all the ingredients for the “ice pop and mix until well combined.
  2. Pour the batter into an ice pop container and freeze for 4 hours or until the ice pops are frozen.
  3. Take the ice pop out of the freezer and then hold your mold under warm running water for about a minute. You can now gently pull out the ice pop.
  4. Sprinkle the grated coconut onto the ice pop and serve!

To separate the cream from the coconut milk, you must place a can of coconut milk in the fridge for 8 hours. Gently take the can out of the fridge and open the lid. You can now discard the coconut water and keep the cream for your recipe!

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http://www.sparksandbloom.com/en/vegan-strawberry-lime-mint-coconut-ice-pop/

Sacha, 28 years old, I live in Vancouver. My creativity is my biggest asset. I am passionate about beauty, fashion, graphic design, and cooking #WithAGlassOfWine. I like to move, hike and explore the outside world. I see every day as a new chance to learn more. #LiveAndLearn

Comments(4)

  • July 15, 2017, 5:28 pm  Reply

    This looks DELICIOUS and perfect for summer! So excited to try it 🙂

    • Sparks and Bloom
      July 15, 2017, 9:13 pm

      Thank you Julia!

  • July 15, 2017, 8:59 pm  Reply

    YUM! Looks delicious!!!

    • Sparks and Bloom
      July 15, 2017, 9:13 pm

      Thanks Wednesday!

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