Go Back
–+ servings
Six strawberry coconut cheesecake popsicles on a ceramic plate in the WFLI kitchen.

Strawberry Coconut Cheesecake Popsicles for Full GAPS

Layered Full GAPS popsicles with homemade coconut milk, strawberry, raw honey, lemon, apple cider vinegar, and homemade vanilla.
Print Recipe Pin Recipe
Prep Time 25 minutes
Freezing Time 4 hours
Total Time 4 hours 25 minutes
Servings: 6 popsicles
Course: Dessert, Snack
Cuisine: American, GAPS
Calories: 143
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Coconut Cheesecake Layer
  • 1 1/4 cups homemade full-fat coconut milk well mixed
  • 3 tablespoons raw honey
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon additive-free apple cider vinegar
  • 1/2 teaspoon homemade vanilla extract unsweetened and additive-free
Strawberry Layer
  • 1 cup ripe strawberries fresh or thawed if frozen
  • 1 tablespoon filtered water
  • 1 tablespoon raw honey

Equipment

  • Ninja Professional Plus Kitchen System BN801 with large blender pitcher
  • Measuring cups and spoons
  • 2 Glass measuring cups with pour spouts one for each layer
  • 1 Unbranded stainless-steel six-pop mold rack
  • 6 Plain wooden popsicle sticks
  • Flexible silicone spatula used only while blender is off
  • Level freezer shelf

Method
 

  1. Put the homemade coconut milk, 3 tablespoons raw honey, lemon juice, apple cider vinegar, and homemade vanilla in the large Ninja BN801 pitcher. Secure the lid and blend 20 to 30 seconds, until uniformly off-white, lightly glossy, and free of honey streaks or separation. Transfer to a glass measuring cup with a pour spout.
    Pale coconut cheesecake mixture in a Ninja BN801 blender on the WFLI kitchen counter.
  2. Return the unwashed blender pitcher to the base. Add the strawberries, filtered water, and remaining 1 tablespoon raw honey. Secure the lid and blend until smooth and evenly red, with no whole fruit pieces.
  3. Alternate small spoonfuls or short pours of the coconut layer and strawberry layer among six stainless-steel popsicle molds until nearly full. Insert one wooden stick in each mold. The layers should remain visibly irregular rather than completely mixed.
    Six layered strawberry coconut cheesecake popsicle molds ready to freeze.
  4. Freeze on a level shelf for 4 to 6 hours, or overnight, until every pop is solid through the center. Warm only the outside of each metal mold briefly with cool-to-lukewarm water, then pull the stick straight to release.

Nutrition

Serving: 1popsicleCalories: 143kcalCarbohydrates: 23gProtein: 1gFat: 6gSaturated Fat: 5gSodium: 8mgPotassium: 120mgFiber: 1gSugar: 21gVitamin C: 18mgCalcium: 12mgIron: 1mg

Notes

Full GAPS: Use homemade full-fat coconut milk, raw honey, fresh lemon, additive-free apple cider vinegar, qualifying homemade vanilla, ripe strawberries, and filtered water. This is not an Intro Diet recipe.
Fruit adaptations: Replace the 1 cup strawberries with 1 cup ripe peeled peaches or 1 cup blueberries; keep the remaining fruit-layer measurements unchanged.
Scaling: At 2x, use two six-pop mold racks or freeze in batches. Keep the layer order and mold headroom.
Storage: After the pops are solid, unmold only what you need. Keep the remaining pops sealed in their molds or transfer them to a covered freezer-safe glass container.

Tried this recipe?

Let us know how it was!