Strawberry Coconut Cream Popsicles – Keto and Low Carb

Summer is just around the corner and the perfect time to indulge in these sweet frozen treats!  Fresh strawberries, thick coconut cream and flaked coconut are the perfect combination in these popsicles.  These are so refreshing and satisfying, you will be making them all summer long!

Makes 6 popsicles

Macros: Fat 29g – Protein 0g – Carbs (net) 4g 

Ingredients

1 14 oz can of full fat unsweetened coconut milk (separate water and set aside)

1 1/2 cups fresh organic strawberries, hulled and chopped

1 cup heavy whipping cream

1/2 teaspoon pure coconut extract

1/4 cup + 1 tablespoon swerve confectioners

1/4 cup unsweetened flaked coconut

Preparation

Refrigerate the can coconut milk over night so that the cream separates from the water.

Scoop out the coconut cream (should be thick and creamy) and set the coconut water aside.

Add the strawberries and 1 tablespoon of swerve to the bowl of a food processor, and puree.  Add the coconut milk, heavy cream and 1/4 cup of swerve and blend until creamy.  If mixture is too thick, add some of the reserved coconut water.

Add the flaked coconut and pulse just a few times (you still want some texture).  Remove and transfer to a bowl with a spout for pouring.

Pour the coconut cream mixture into popsicle molds .

Freeze for at least 3 hours and enjoy!

Serving Size 1 popsicle

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Strawberry Coconut Cream Popsicles - Keto and Low Carb

Prep Time

10 mins

 

Summer is just around the corner and the perfect time to indulge in these sweet frozen treats!  Fresh strawberries, thick coconut cream and flaked coconut are the perfect combination in these popsicles.  These are so refreshing and satisfying, you will be making them all summer long!

Course: Dessert

Servings: 6

Ingredients

• 1 14 oz can of full fat unsweetened coconut milk (cream only)
• 1 1/2 cups fresh organic strawberries, hulled and chopped
• 1 cup heavy whipping cream
• 1/4 cup + 1 tablespoon swerve confectioners
• 1/4 cup  unsweetened flaked coconut
• 1/2 teaspoon pure coconut extract

Preparation

1. Refrigerate the can coconut milk over night so that the cream separates from the water.

   Scoop out the coconut cream (should be thick and creamy) and set the coconut water aside.

2. Add the strawberries and 1 tablespoon of swerve to the bowl of a food processor, and puree.  Add the coconut milk, heavy cream and 1/4 cup of swerve and blend until creamy.  If mixture is too thick, add some of the reserved coconut water.  

3. Add the flaked coconut and pulse just a few times (you still want some texture).  Remove and transfer to a bowl with a spout for pouring. 

4. Pour the coconut cream mixture into popsicle molds .

   Freeze for at least 3 hours and enjoy!

Recipe Notes

Products used in this recipe:

Swerve Confectioners

Bob's Red Mill Unsweetened Flaked Coconut

Tovolo Popsicle Molds