- makes 10 serves
- preparation 15 minutes
- difficulty Easy level
Ingredients
- 250 g punnet strawberries, hulled, halved
- 35 g raw sugar
- ½ vanilla bean, split and seeds scraped
- 400 g can full-fat coconut milk
- 60 ml (¼ cup) lime juice
Standing time 25 minutes
Freezing time 4 hours or overnight
Instructions
Place the strawberries, 20 g of sugar and vanilla seeds in a bowl and fold to combine. Stand for 25 minutes or until the strawberries are soft and juicy. With the back of a large fork, mash into a rough puree, then set aside.
Whisk the coconut milk, lime juice, remaining 15 g sugar and 125 ml (½ cup) water in a separate bowl.
Divide the strawberry puree among 10 x 90 ml popsicle moulds, then pour the coconut milk mixture over the top. Freeze the popsicles for 4 hours or overnight until firm.
Recipe from The Roaming Kitchen by Cristina Sciarra, with photography by Cristina Sciarra.
Read our Blog Appétit interview with Cristina Sciarra and view more recipes by her.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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