Hi Guys! I hope that you had a wonderful weekend! I had lots of fun with my little Coco in LA and then came home to a lovely date night with Pete. My parents took the kids (and the dog!!) and I am not kidding, we went to sleep at 8 o’clock and woke up 12 hours later. You know what’s messed up (besides the fact that we went to bed at 8 on a Saturday night?)I’m still tired… ahhhh, parenthood!
But it’s so worth it for those cute little monkeys! And because I missed them on their overnight and because we are still having great weather here in Seattle, I made them a special dessert.
They wanted strawberry ice cream popsicles. But when I made these, they turned out so luscious and indulgent that they wound up reminding me of cheesecake. So here you go, the most awesome (vegan!) dessert on a stick. I hope you make a batch of these to enjoy with your kids!
Recipe: Strawberry “Cheesecake” Pops- Vegan
Ingredients
- 1 fifteen ounce can unsweetened coconut cream
- 2 ½ cups fresh chopped strawberries
- 1 tablespoon vanilla extract
- ½ cup sugar (I used beet sugar)
- ¼ tsp kosher salt
- ½ cup unsweetened coconut milk
- 3 tablespoons corn starch
Instructions
- In the jar of a blender, combine the coconut cream, strawberries, vanilla extract, sugar and kosher salt and puree until smooth.
- Add the content of the blender to a small pot and heat until simmering.
- In a small Tupperware or mason jar shake the milk and corn starch until well combined and then whisk it into the simmering strawberry base.
- Cook for 2-3 minutes until the base is thickened. Pull off of the heat and let cool.
- When the base is cooled down, divide the base between popsicle molds and put a popsicle stick in each one.
- Freeze for at least 4 hours. Run warm water over the popsicle mold to release the pops and serve immediately or store in the freezer.
Preparation time: 20 minute(s)
Cooking time: 10 minute(s)
Number of servings (yield): 12
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