With Canada Day coming up this weekend I wanted a festive but healthy treat to have on hand – these popsicles fit the bill! With seasonal local strawberries, creamy yummy coconut cream and no refined sugars or colourings, they are the perfect summer treat! Enjoy!

Prep time: 20 mins (+ 5 hours freezing time minimum)

Yield: 8 popsicles (depends on the size of your popsicle molds though)

Ingredients:

For Vanilla Coconut Cream Layer:

1 can coconut milk (full fat)

1/4 cup maple syrup

1 tsp vanilla paste

For Strawberry Layer:

1 cup water

2 cups fresh or frozen strawberries

1/4 cup maple syrup

Method:

1. Add all the ingredients for the coconut cream layer in a blender and blend on high for 1-2 mins until smooth.
2. Fill popsicle molds half-way and put into freezer for 1 hour.
3. Add all the ingredients for the strawberry layer in a blender and blend on high for 1-2 mins until smooth.
4. Remove popsicle molds from freezer and fill the molds the rest of the way with the strawberry mixture.
5. Cover each popsicle with mold cap or insert popsicle stick. Put popsicles into the freezer for minimum 4 hours or overnight.
6. To remove the popsicles from the mold, run hot water over the bottom of the mold and gently pull the popsicle from the mold. Enjoy!
7. Can be kept in the freezer for up to 1 month.