Strawberry Coconut Popsicles
Around this time every year, I get a little antsy.
Antsy for berries, flip-flops, ice cream, and carnivals. Antsy for life without bulky sweaters and boots. Because of this, I end up having popsicles for breakfast, followed by after lunch and dinner. Someone stop me!
Most of you have probably known how much I love brunch and our breakfast menu always involves berries and oatmeal. Lately though, I’ve been into smoothie bowl for breakfast, adding more fruits to make it more colorful and fancy. Because, you know… a fancy breakfast on Monday morning is always a treat. Plus seeing those beautiful fresh flowers in Whole Foods and Trader Joe’s always bring sunshine into my day and make me smile. Spring has sprung and it’s so pretty!
But of course, I get tired of having the same thing every now and then. And that’s when this came in. The weather has been very friendly lately. It has been so warm the past few days and basically no jacket required during my morning jog. It’s awesome and I wish I could pause the moment to enjoy how beautiful it was. So… how about having popsicles for breakfast? Or sometime before lunch, or after lunch, or… whenever you want it?
These popsicles are so delightful and you don’t want to miss a bite. And the best part… you can add more fruits to this popsicle and enjoy it with less guilty feeling.
Strawberry Coconut Popsicles RecipePrint
- 2 cups thinly slice strawberries
- 2 cups unsweetened almond milk
- 2 cups coconut milk
- 2 tablespoons chia seeds
- 1/2 cup shredded coconut
- 1/8 cup condensed milk
- 1/4 cup pomegranate seeds, optional
- Combined all the ingredients in a large container and mix well.
- Refrigerate for 4 hours or until the chia seeds begin to expand.
- Pour the mixture into the popsicle molds and freeze in the fridge.
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