2 ½ cups frozen strawberries
2 Tbsp maple syrup
1 14 oz. can full-fat coconut milk at room temperature
1. In a large food processor, blend strawberries and maple syrup together, just until little bits of strawberries remain. Add in coconut milk, blending until smooth, scraping down the sides of bowl as necessary.
2. Evenly distribute mixture into 10 popsicle molds, filling almost to the top. Gently push sticks into the middle of molds. Freeze for at least four hours.
3. To remove pops from molds, you can let the molds sit out at room temperature for about 10 minutes or run under hot water for about 20 seconds and gently apply pressure around the mold to loosen before removing.
Inspired by Fit Mitten Kitchen