The following is a guest post by Shaina Olmanson, the cook, freelance writer, and photographer behind Food for My Family. She is the author of Desserts in Jars: 50 Sweet Treats that Shine and has served as the food editor for Lifetime Moms and contributor to several sites, including eHow, Babble’s Family Kitchen, and eBay. She lives in Minneapolis, MN with her husband and their four kids.
Here is a quick and simple recipe for strawberry and coconut cream pops that take advantage of seasonal fresh berries and help you cool off all in one.
My youngest son runs into the kitchen, bare feet slapping against the linoleum, sticky. He’s staring at me from beneath a mop of sweat-drenched hair, a thin t-shirt sticking to his back.
“Mom, can we make ice cream?”
Standing across the counter from him, the thought of moving very far to do just about anything in our hot house makes me cringe. I hesitate, sipping my iced tea, looking for an alternative option.
Popsicles are one of my favorite summer snacks for kids and adults alike. With very few ingredients and plenty of fresh fruit, you can have a snack that feels indulgent and gives you that ice-cream-like texture, all without turning on the stove (a definite no-go when it’s mid-summer and there’s no air conditioning).
This recipe is wonderful with any fresh fruit. Use your seasonal favorites, from raspberries to peaches. In-season fruits shine here, blending with the creamy coconut milk. The bit of added honey or maple syrup helps lower the freezing point of the pops, providing a treat that has that classic popsicle texture instead of that of an ice cube.
I often stock my freezer, making multiple batches of pops to pull out at a moment’s notice. They’re the perfect answer for the dirty-kneed boy standing before me, his siblings who are desperately seeking the comfort of a shady tree in the backyard, or an after-dinner treat that pairs well with meals eaten al fresco on the patio and the desire to linger just a bit longer around the table before heading back inside.
Strawberries and Coconut Cream Pops
- 3 cups strawberries sliced
- 1 15-oz can coconut milk
- 3 tablespoons honey or maple syrup, divided
In a blender, combine the strawberries and 2 tablespoons of the honey. Blend until smooth, adding a tablespoon of water if necessary to encourage blending (this will depend on how ripe your berries are; juicy berries likely won't need encouragement).
In a separate container, whisk together the coconut milk and 1 tablespoon honey.
Spoon the coconut mixture and the strawberry mixture into ice pop molds, alternating between the two.
Freeze for at least 4 hours or until firm. Unmold and enjoy.
*Coconut is not a tree nut. However, if you have a tree nut allergy, consult your doctor before consuming.
We recommend organic ingredients when feasible.
Shaina Olmanson believes life exists in the small bits and simple moments shared: the way the room brightens with the fresh, bursting scent of citrus being peeled by a small child’s hands, exploring the sidewalk after a hard rain, the sharp tang of minced garlic hitting hot oil in a pan. Cooking with and for her family and friends drives her desire to inspire other families to create their own family food cultures and do the same.