2 c. fresh (or frozen) strawberries, hulled and sliced into 1/4″ slices (reserve 1 c.)
1/2 c. fresh coconut milk, or 1 cup almond milk – reduced to half a cup – and cooled.
1 Tbsp. freshly squeezed lemon juice
2 Tbsp pureed red apple ( sweeter than green!!!)
1/4 c. unsweetened coconut, shredded _ zap it to almost powder ( ALMOST)
Set aside 1 c. strawberries to reserve for later use. Toss everything into a blender, except for 1 c. strawberries and the unsweetened shredded coconut, and pulse until smooth. Then add coconut and pulse only once until just combined. Add remaining 1 c. sliced strawberries and stir gently with a spatula to combine. Carefully pour mixture into paddlepop molds. It takes approximately 2 hours for them to freeze all the way through.
Makes enough to fill about 8-10 paddlepop molds. You might have to readjust quantities to scale if you are using different sized molds. This quantity will probably also work for most molds as well, provided they are similar in total fluid ounces.
Do you prefer your paddlepops to have a completely smooth and creamy consistency, then simply toss all the ingredients into the blender at the same time, and then pour mixture into a paddlepop molds. Remember, it takes approximately 2 hours for them to freeze all the way through.