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BlogRecipes

Coconut Berry Pops

bySamantha Seneviratne
Total 4 hours and 20 minutes (includes freezing time)
Active 20 mins
Makes 6 ice pops
fromShrimp and Pineapple TacosEveryday Cooking
Special Equipment
6 ice-pop molds (about 1/3-cup each); 6 ice-pop sticks
Special Equipment
6 ice-pop molds (about 1/3-cup each); 6 ice-pop sticks
Ingredients
    • 1 cup frozen strawberries or hulled fresh strawberries, roughly chopped
    • 1 cup coconut milk
    • 1/2 cup heavy cream
    • 1/2 cup cream of coconut
    • 1 lime, zested and juiced
    • Pinch kosher salt
    Directions
    1. Have 6 ice-pop molds (about 1/3-cup each) ready. In a blender, combine the strawberries, coconut milk, heavy cream, cream of coconut, lime juice and zest, and salt and blend until smooth. Fill each ice-pop mold with the mixture, leaving about 1/2 inch of space at the top. Add an ice-pop stick to each mold. Freeze until solid, at least 4 hours.
    2. To serve, let the molds sit at room temperature for 2 to 3 minutes. Unmold the pops and serve immediately.

    Meet The Creator

    Samantha Seneviratne

    Samantha Seneviratne lives in Brooklyn, New York with her son Artie and their dog Frances. While she started off working at a doughnut shop, she's now a cook, food stylist, recipe developer and cookbook author who's also worked as a food writer and editor in the kitchens of popular cooking magazines.

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