This is one of my absolute favorite times of year. Right before summer, well into spring. Trees are full and lush, flowers are singing from spring, and the excitement for summer is flooding the air. It’s a joyous and invigorating time. Summer seems endless and near. And my excitement for seasonal produce like tomatoes, berries, peaches, fresh herbs, and greens is abundant. So today, I’m starting off summer right with a cold, creamy, and refreshing summer treat: my Strawberry Coconut Creamsicles. Creamier than a popsicle, this vegan delight is the perfect way to commence the season.
There are only *4-ingredients* in this recipe, which makes it all that much easier. Strawberries, balsamic vinegar, sugar, and coconut cream. To start, I roast the strawberries with a touch of sugar and a drizzle of balsamic vinegar. This helps deepen the flavors and bring out the rich, sweet, tart taste of the strawberries. Once this is ready, all you have to do is make some coconut whipped cream. That’s right — dairy-free whipped cream! To make it, place the can of coconut cream (upright) in the fridge overnight. This will separate the coconut fat from the liquid, so when you open it, you can scoop out the solidified coconut fat and whisk it into a whipped cream. It’s sweet, decadent and when mixed with the roasted strawberries, makes for the most delicious creamsicle!
These creamsicles are great to have around, especially when the summer heat’s weighing down. I wanted to make a popsicle that was sweet, classic, creamy, a little tart, dairy-free, and most importantly delicious. You can serve this for friends and family. They make great dinner party desserts or bbq treats. When you’re feeling extra decadent, drizzle on some melted chocolate and sprinkle coconut flakes to top. This is a super easy and indulgent treat that will surely get you in the summer spirit!
Preheat oven to 375 degrees fahrenheit. Line a baking sheet with parchment paper. Scatter the strawberries on the baking sheet and toss with the sugar and balsamic vinegar, making sure they are evenly coated. Place in the oven for about 25 minutes or until caramelized. Remove and let cool.
Remove the coconut cream from the fridge, making sure they are upright and you do not shake or flip the can. Open and remove the solidified cream, leaving the liquid on the bottom (reserve this liquid for smoothies, desserts, or sweet spreads). Place the solidified cream in a bowl and whisk until soft peaks form, about a 2-3 minutes. You can use an electric whisk or standing mixture to do this. Add the strawberries to the coconut cream mixture and using an immersion blender, blend until almost smooth. I like to leave a few chunks, but if you prefer smoother or chunkier consistency, just blend until the desired texture is reached. If you don’t have an immersion blender, use a fork to mash or a blender. Transfer this mixture into a container with a spout for an easier pour, or using a spoon, pour the mixture into popsicle molds. Follow the instructions. Place in the freezer for at least 4-6 hours, better yet overnight or until frozen. To remove, if the creamsicle won’t come out of the mold, dip in a bowl of hot water for a few seconds and it should release. Enjoy!
Optional: drizzle on some melted vegan chocolate
Total time: about 6 hours
Yields: about 3 cups, or 6-8 popsicles
3 cups fresh strawberries, halved
2 teaspoons sugar
1 teaspoon balsamic vinegar
2 cans of coconut cream, chilled in fridge overnight