Vegan Strawberry Cheesecake Pops

Vegan Strawberry Cheesecake Pops

They wanted strawberry ice cream popsicles. But when I made these, they turned out so luscious and indulgent that they wound up reminding me of cheesecake. So here you go, the most awesome (vegan!) dessert on a stick. I hope you make a batch of these to enjoy with your kids!

Ingredients

1 fifteen ounce can unsweetened coconut cream
2 ½ cups fresh chopped strawberries
1 tablespoon vanilla extract
½ cup sugar (I used beet sugar)
¼ tsp kosher salt
½ cup unsweetened coconut milk
3 tablespoons corn starch

Instructions

In the jar of a blender, combine the coconut cream, strawberries, vanilla extract, sugar and kosher salt and puree until smooth.
Add the content of the blender to a small pot and heat until simmering.
In a small Tupperware or mason jar shake the milk and corn starch until well combined and then whisk it into the simmering strawberry base.
Cook for 2-3 minutes until the base is thickened. Pull off of the heat and let cool.
When the base is cooled down, divide the base between popsicle molds and put a popsicle stick in each one.
Freeze for at least 4 hours. Run warm water over the popsicle mold to release the pops and serve immediately or store in the freezer.
Preparation time: 20 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 12



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