2-Ingredient Strawberry Popsicles
Refresh your taste buds with these delightful popsicles made with only two ingredients: sweet strawberries and refreshing strawberry coconut juice!
Refresh your taste buds with these delightful popsicles made with only two ingredients: sweet strawberries and refreshing strawberry coconut juice!
- Carbohydrate 3.4835894016 g
- Cholesterol 0 mg
- Fat 0.136077711 g
- Fiber 0.90718474 g
- Protein 0.3039068879 g
- Saturated Fat 0.00680388555 g
- Serving Size 1 1 (45g)
- Sodium 0.45359237 mg
- Sugar 2.5764046616 g
- Trans Fat 0.03946253619 g
- Calories 15 calories
Step-by-step
- Spray two popsicle molds lightly with olive oil spray (for 10 to 14 popsicles total).
- Add the strawberry apple coconut juice and strawberries to a blender. Blend until mostly smooth or completely smooth if you do not want any chunks of strawberries.
- Pour the mixture among the molds. You will only fill up 2-4 popsicles on the second mold.
- Place the molds in the freezer and freeze until firm, about 4 hours. To remove the popsicles run the mold under hot water for 10 seconds and then pull the popsicles out of the molds.
Freezing fruit purees presents a distinct structural challenge: water expands upon freezing, and solid matter separates from liquid if the blend lacks sufficient suspension. Blending fresh fruit with coconut juice creates a homogeneous base, but ice crystal size ultimately dictates mouthfeel. High-speed blending reduces fruit solids into a microscopic suspension, preventing the icy graininess that plagues low-effort frozen treats.
Standard silicone or hard plastic popsicle molds work best for this application, though small paper cups paired with wooden craft sticks serve as functional improvised vessels. Lightly misting the interior cavities with neutral oil ensures the frozen blocks slide out cleanly. Pour the blended liquid carefully, leaving roughly a quarter-inch of headspace at the top to accommodate expansion during the four-hour solidifying phase.
Releasing the frozen treats requires thermal shock management. Exposing the exterior of the mold to running hot water for exactly ten seconds warms the outer layer just enough to melt the frost bond without compromising the structural integrity of the popsicle body. Pulling too early risks snapping the wooden handle away from the frozen core.
Varying the flavor profile is straightforward through substitution ratios. Swapping the coconut juice for traditional apple or white grape juice maintains the necessary sugar density for proper freezing mechanics while altering the background acidity.
