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
- 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.
- To serve, let the molds sit at room temperature for 2 to 3 minutes. Unmold the pops and serve immediately.
