I’m Getting Myself A Big Ole Dose Of Vitamin Sea!
Today I awoke to crystal blue skies and the sounds of the ocean – sorry, not sorry to brag! This week I have been getting my fill of sun, fun and shenanigans in sunny Mexico celebrating my sissy’s 50th birthday.
Happy Birthday Sissy!
This vacation is the epitome of perfection and exactly what any self-indulgent girls trip should be. Lazy days lounging in the sun, sipping on cocktails while putting the world to rights, followed by evenings indulging in authentic Mexican food – you know I am in complete guacamole heaven right now! – with more cocktails and putting the world to rights!
Because I am in the midst of serious gluttony right now, I figured I should try and find some balance and ‘go light’ on my recipe post today. Sitting under the hot Mexican sun – I know I’m gloating but I don’t care! – requires something ice cold and refreshing. So I can think of nothing more appropriate than this dreamy, but healthy, No Added Sugar, 5 Ingredient Strawberry Coconut Ice Pops Recipe.
These pops are a firm favourite of mine and I always make sure I have stock of them in the freezer during the summer months. The recipe also uses stevia, a natural plant extract, instead of regular sugar to bank extra credit in the healthy stakes.
But if you’re put off by having to hull and prep those fresh strawberries – firstly, come on, its hardly an effort, secondly, I can actually empathize with you as I am also a terribly lazy cook, and thirdly, this is a healthy recipe so fresh strawberries are a must! Anyway, I have the answer: this cute lil’ Strawberry Huller magically removes the hull and the leaves from the strawberry with one simple push – hulling strawberries has never been so fast and fun, I promise!
I also used the Tovolo Star Ice Pop Moulds because, not only are they easy to fill due to the sturdy stand, but the clever drip-guard handles catch any drips as the ice pop melts under the Mexican sun, so I can reach for my margarita and turn the pages of my book safe in the knowledge that I won’t be putting sticky fingerprints over everything!
These ice moulds really are my fave. They are high quality, easy to fill, all come with drip guards handles and are 100% BPA free. They also come in Groovy and Rocket designs. NOTE: the colours of these moulds have now changed, but are still super fun and colorful.
To make the strawberry mixture, add together the strawberries, 2 tbsp of the stevia and balsamic vinegar to a small frying pan. Gently heat on low to medium until the stevia dissolves and the sauce thickens (about 5-8 minutes). Remove from heat.
To make the coconut mixture, add the coconut milk, remaining 2 tbsp of stevia, and vanilla extract to a small saucepan. Gently warm the mixture for about 2-3 minutes, until the stevia melts.
Add one layer of the strawberry mixture to the ice pop moulds, followed by a layer of the coconut cream. Alternate the layers until the moulds are full.
Freeze for about 4-6 hours, or until the popsicles become solid. Simply hold the mould under warm water for a few seconds to easily release the popsicle from the mould.
Followers in the UK, France, Germany, Italy, or Spain can now buy my favourite kitchen tools and gadgets directly from the Arugula & Rocket Store on Amazon. Readers in the USA can refer to the Tovolo website.
Healthy, 5 Ingredient, Strawberry & Coconut Ice Pops
1 Cup of Sliced Strawberries
1 Can of Coconut Milk
4 Tbsp Stevia
1 Tsp Vanilla Extract
½ Tbsp Balsamic Vinegar
In a small pan, add together the strawberries, 2 tbsp of the stevia and the balsamic vinegar. Gently heat on a low to medium heat, until the stevia dissolves and the sauce thickens (about 5-8 minutes). Remove from heat.
While the strawberries are cooling, mix the coconut milk, the remaining 2 tbsp of stevia, and vanilla extract together. Then, gently warm it in a saucepan, for about 2-3 minutes, until the sugar melts.
Add one layer of the strawberry mixture, followed by another layer of the coconut, to the ice pop moulds. Alternate the layers until the moulds are full. Freeze for about 4-6 hours, or until the ice pops become solid.
Recipe adapted from Sugar & Cloth.