5 cups ripe strawberries, fresh or frozen
1¼ cups full-fat canned coconut milk
3 tablespoons lime juice, optional
¼ to ½ cup pure maple syrup or honey
Add all of the ingredients for the popsicles to a high-powered blender, starting with ¼ cup syrup or honey. Blend until completely smooth. Taste mixture for sweetness. Add the remaining maple syrup or honey if desired.
Spoon the strawberry coconut mixture into ten 3-ounce popsicle molds. Use a spoon to tap down on the mixture to get out any air pockets. Place cover on mold and insert popsicle sticks into the center of each mold.
Freeze for 3 to 4 hours, until completely frozen (note: if you use fresh strawberries, freeze for 5 to 6 hours).
When ready to eat, run the outside of the popsicle mold under hot water for 10 to 15 seconds. Remove the cover and gently pull on the popsicle sticks. Popsicles should release easily.