• 5 strawberries, sliced
  • 2 cups fresh strawberry puree
  • 1 cup coconut milk
  • 3 tbsp maple syrup
  • ½ tsp vanilla extract
  • ¼ cup toasted almond flour
  1. Muddle or blend 2 cups of fresh strawberries into a puree. Combine the sliced strawberries and puree into a food processor and blend.
  2. Pour the strawberry mixture into a medium sauce pan over medium heat. Bring the mixture to a light simmer for about 10 minutes, or cook until it's reduced by half. Set it aside to cool.
  3. Add the coconut milk, 2 ½ TBSP of the maple syrup, and vanilla extract to another medium sauce pan over medium heat to make the milk mixture. Stir frequently until the mix is combined and the syrup is dissolved, or for about 8 minutes. Leave aside to cool.
  4. Toast the almond flour in a small pan on medium low heat. Add in the rest of the maple syrup, and keep stirring until it develops a crunch topping. Cook for about 5 minutes, then remove the pan from the heat. Set aside about 2 TBSP of the almond crunch to top off the popsicle later.
  5. Once cooled, pour ¾ cup of the milk mixture into the strawberry mixture. Stir until combined, and then set aside.
  6. Add a few sliced strawberries into each popsicle mold. Then, pour the strawberry milk mixture into the 6 molds until about ⅓ filled, saving a little bit of the mixture for the third layer. Freeze for about an 1 hour before adding another layer.
  7. Mix the toasted almond crunch with the remaining milk mixture, and divide it into the 6 popsicle mold until they're ⅔ full.
  8. Place the popsicle sticks in, making sure it goes down to the bottom of the strawberry layer about ½ way. Freeze the second layer for another hour.
  9. Add the remaining strawberry milk mixture and top it off with the rest the toasted almond crunch you set aside earlier.
  10. Freeze for about 4-6 hours or overnight. Enjoy immediately!