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Strawberries and cream popsicles for Full GAPS

Strawberries and Cream Popsicles for Full GAPS

Creamy dairy-free Full GAPS popsicles made with homemade coconut milk, ripe strawberries, raw honey, fresh lemon, and optional homemade vanilla.
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Prep Time 10 minutes
Freezing Time 3 hours
Total Time 3 hours 10 minutes
Servings: 8 popsicles
Course: Dessert, Snack
Cuisine: American-inspired, GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 1 2/3 cups homemade full-fat coconut milk stirred until uniform and cooled
  • 140 g ripe strawberries hulled
  • 1/3 cup raw honey
  • 2 tbsp fresh lemon juice
  • 1 tsp homemade vanilla extract optional; no added sugar

Equipment

  • Digital kitchen scale for the strawberries
  • Cutting board and stainless-steel paring knife
  • Blender with secure lid
  • Flexible scraper
  • Eight-cavity popsicle mold with straight sticks
  • Level freezer tray
  • Shallow bowl for warm-water release

Method
 

  1. Add the homemade coconut milk, strawberries, raw honey, fresh lemon juice, and optional homemade vanilla to the blender. Begin on low, then purée on high until the mixture is pale pink, completely smooth, evenly speckled, and pours in one steady ribbon. Stop once to scrape the sides if needed.
    Smooth pale pink strawberry coconut mixture in a blender
  2. Set the clean mold on a level tray. Divide the mixture evenly among eight cavities, leaving about 1/4 inch headroom. Insert the sticks straight, wipe the rims, and tap the tray once to release a large air pocket.
    Popsicle molds filled evenly with strawberry coconut mixture
  3. Freeze on a level shelf for at least 3 hours, or until each pop feels rigid from tip to top and the stick does not wobble in soft mixture.
  4. Warm only the outside of one mold cavity under warm water for 5 to 10 seconds. Pull the pop straight up, warming a few seconds longer if it resists. Serve immediately.

Notes

  • Full GAPS: Serve as an occasional treat after raw strawberries, homemade coconut milk, raw honey, lemon, and optional homemade vanilla are introduced and tolerated.
  • Coconut milk: Use homemade full-fat coconut milk, not packaged milk with gums, starches, or stabilizers.
  • Texture: Keep the strawberries at or below 140 grams and freeze solid before unmolding.
  • Storage: Wrap unmolded pops individually in unbleached parchment and keep covered in the freezer for up to one month.

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