Vegan Strawberry Coconut Milk Popsicles
2 cups fresh strawberries, hulled
1 14-ounce can full fat coconut milk from a can
3 tablespoons maple syrup
12-15 leaves of fresh mint, rinsed
popsicle sticks and molds
Place all the ingredients in to a blender. Blend until smooth.
Divide the mixture amongst 10 popsicle molds, add sticks to each one, and freeze for at least 6 hours.
When ready to serve, let popsicles sit on the counter for 5 minutes. Then dip molds into a large bowl of hot or warm water, being careful not to get any water inside the molds. Pull on the sticks gently, wiggling if needed to slip them out. Serve immediately.
Yield: 10 servings