Strawberries and Cream Pops

8:00 am on 8 November 2019

Strawberries and Cream Pops

Strawberries and cream pops

Strawberries and cream pops Photo: Megan May Little Bird Organics

Make time: 5−10 mins | Setting time: 4−6 hours | Makes: 10 standard ice blocks | Equipment required: blender

1 cup cashews ( soaked 4-6 hours)
2 1/2 cups strawberries fresh or frozen (defrosted)
¼ cup coconut nectar or light raw honey
1 tsp vanilla extract
2 tbsp lemon juice 
1/2 cup coconut milk 
pinch sea salt
1/4 cup coconut oil melted

Place all the ingredients all ingredients in a high speed blender, and blend till smooth.
Pour the mixture into the ice pop mould, filling each mould, insert wooden sticks on each pop, and freeze until firm - should take around 8 hours, depending on your freezer and size of your ice block mould. 

To finish: Remove frozen pops from moulds by running cold water over the mould for 30 seconds, gently pulling from the stick to release. Run under water for a little longer if they don't pull away easily. 

From Afternoons with Jesse Mulligan

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