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I love these little jewels. I like to either use cake push pop containers or small Dixie sized cups but you can use any popsicle mold that you wish. Shoot, you don’t even have to freeze it… it is amazing as a pudding as well.
Since strawberries are kind of the rock-star in this recipe, I will touch base on a few important things that I like to keep in mind when I buy them… First and most importantly… Buy organic!
Strawberries are on the Dirty Dozen list, which means they contain high levels of pesticides even after washing. If you are really hungry for strawberries but they are out of season, go to the freezer aisle and look for organic frozen strawberries. That is a better option then eating conventionally grown fresh strawberries.
Buy local. If berries come from far away, they have to be picked before they’re ripe, which means less flavor and more time to start developing molds on them. Look for bright red berries and dark seeds on the skin. If there’s white around the stem, or in the center of the berry, it wasn’t picked at peak ripeness. Also, never be shy in asking the local produce person if you can test one before making a purchase. I have yet to be denied. :)
If you wish to make this recipe nut-free, replace the almond milk with more coconut milk. You can use water but the popsicles won’t be as creamy tasting because water will introduce ice-crystals. To make this recipe sugar-free, I used my favorite stevia but you are not a fan of stevia start by adding 2 Tbsp of your favorite liquid sweetener. Take it from there according to your taste buds. I hope you enjoy this quick and easy recipe. Blessings. amie sue