Description
Delight in these refreshing Strawberry Yogurt Popsicles, a perfect blend of sweet, tangy strawberries and creamy coconut yogurt. This vegan and dairy-free treat is naturally sweetened with pure maple syrup and gently layered for a beautiful, flavorful summer snack that’s both healthy and delicious.
Ingredients
Scale
Strawberry Layer
- 440 g fresh strawberries, washed, stems removed, quartered
- 40 ml pure maple syrup
Yogurt Layer
- 200 g coconut yogurt (or other non-dairy yogurt)
- 150 g chilled full-fat canned coconut milk
- 60 ml pure maple syrup
- 1 teaspoon vanilla extract
Instructions
- Prepare Strawberry Layer: Wash the strawberries thoroughly, remove their stems, and cut them into quarters. Arrange 10 ice cream molds on a tray that fits into your freezer to make handling easier.
- Blend Strawberries: Place the quartered strawberries and 40 ml of pure maple syrup into a high-speed blender or food processor. Blend until smooth to create a sweet strawberry puree.
- Freeze Strawberry Base: Pour the strawberry puree evenly into the 10 popsicle molds. Cover the molds and place them in the freezer for about 1 hour, or until the mixture is set enough to hold the next yogurt layer.
- Prepare Yogurt Mixture: Combine the coconut yogurt, chilled full-fat canned coconut milk, 60 ml maple syrup, and vanilla extract in a high-speed blender or food processor. Blend until the mixture is smooth and uniform.
- Layer Yogurt: Transfer the yogurt mixture into a piping bag or a container that allows easy pouring. Carefully pipe or pour the yogurt mixture on top of the partially frozen strawberry layer inside each mold.
- Insert Sticks and Freeze: Insert wooden sticks into each popsicle, pushing through the yogurt and partially frozen strawberry layer. Apply steady pressure if needed to reach the bottom. Return the molds to the freezer and allow the popsicles to freeze completely for 4 hours.
- Unmold and Serve: To remove the popsicles, run the molds briefly under warm water for 10-20 seconds, taking care not to let water enter the molds. Gently pull out the popsicles and serve immediately or store.
- Storage: Store leftover popsicles in an airtight container in the freezer for up to 3 months to maintain freshness and texture.
Notes
- Use chilled full-fat canned coconut milk for a richer and creamier yogurt layer.
- Run the popsicle molds under warm water briefly before unmolding to prevent sticking.
- Adjust sweetness by varying the amount of maple syrup according to taste and fruit sweetness.
- If you don’t have a piping bag, use a spoon or small measuring cup to carefully add the yogurt layer.
- For best results, use fresh, ripe strawberries to maximize natural sweetness and flavor.
