It’s summer and we’re getting creative. And can I just say . . mad props to all the other food bloggers out there who can rock the popsicles! I, on the other hand, need more practice . . but at least I got the darn things out of the mold this time. I ran them under warm water for a little too long.
But I am sharing this recipe today because these pops are DELICIOUS!
And yes, there’s peanut butter involved!
On JULY 13th, head on over to Peanut Butter & Co’s Facebook page to enter their “Pin To Win” sweepstakes! You can check out some fabulous frozen pop recipes from some of your favorite bloggers and PIN your favorite peanut butter popsicle recipe for a chance to win $500 + a year’s supply of peanut butter! 1 entry can be made per day. Sweepstakes runs from July 13 – July 31.
I chickened out because of my photos and didn’t enter my recipe. . but you can still PIN mine from here and better yet, try this recipe!!! Strawberries, coconut milk, shredded coconut and Peanut Butter & Co’s all natural Smooth Operator creamy peanut butter. It doesn’t get any better than this, folks. This is more than a popsicle. This is a proper dessert!
We seriously loved these flavors together! I hope you give these pops a try! And if you have a popsicle mold at home that you use and love, please leave me a link in the comments section .. I would love to explore some new shapes!
- ⅓ cup sweetened shredded coconut
- 1 pound fresh strawberries, hulled and chopped
- 4 tablespoons granulated sugar, split
- juice of 1 lime; split
- 1 (15 ounce) can whole fat coconut milk, well shaken
- 1 teaspoon pure vanilla extract
- ½ cup Peanut Butter & Co's Smooth Operator creamy peanut butter, slightly melted
- Preheat your oven to 350 degrees F. Sprinkle the shredded coconut onto a rimmed baking sheet and toast in the oven for about 3 to 5 minutes, or until golden brown. Remove from the oven and set aside.
- Place the strawberries into the bowl of a food processor. Add 2 tablespoons sugar and juice of half a lime. Blend until smooth.
- Using a small mixing bowl, stir together the coconut milk, remaining lime juice, the remaining 2 tablespoons granulated sugar, and vanilla extract and stir in the toasted coconut.
- Pour in some of the strawberry mixture into the bottom of each popsicle mold. Next, drizzle the slightly melted peanut butter over the top, and then pour in the coconut milk mixture to fill the each popsicle mold about ⅔rd full.
- Cover with the popsicle mold lid and place sticks inside. Freeze for at least 8 hours, or overnight, before serving. When ready to serve, run the popsicle mold under warm water to help release the pops from the mold. Alternatively, you can place the popsicle mold in a large container filled with very warm water to loosen the pops. Enjoy!
Recipe adapted from Joy the Baker
Disclosure: This post is in partnership with Peanut Butter and Co’s YUM Squad. All opinions expressed here are 100% my own. I was not compensated for this post.