The start of summer in any Canadian locale usually brings many fruits (pun intended): berries of all sizes, colours, and flavours (you might remember my expounding on picking strawberries, salmonberries and blueberries from previous posts).
As you may have gleamed, I'm quite the fan of picking local fruit, organic at that, which is the perfect addition to any raw dessert recipe.
I've been teaching lots of yoga lately in a nearby town and one Saturday, driving home after instructing a Vinyasa Flow class, I suddenly realized it was strawberry season with a local Strawberry Festival taking place.
What curious cultural, social events are these: strawberry festivals are held in many a small town that has been affected by the production of strawberries.
Establishing a sense of community around the precious strawberry, a lovely concept, don't you think? What usually links these festivals is the selling of curious strawberry-themed treats and wares, used book and penny sales, live music, and perhaps a strawberry pie or two.
I encountered many a flat and pint of strawberries, elated upon the discovery of organically grown, local ones. Promptly purchasing two pints, I proceeded home to craft a strawberry-themed summer dessert to beat the summer heat.
Enter these succulent and sweet Strawberry, Rhubarb & Coconut Cream Pops with basil or mint chiffonade. That's right, it's your choice. Basil works beautifully, I might add.
This ice pop kick right now seems to be partly inspired by the influx of popsicle recipes I've come across on Pinterest from time to time. The most interesting flavour combination I discovered was coffee and cream, made with almond mylk, but that's a whole other story entirely.
Strawberry, Rhubarb & Coconut Cream Pops
Makes 12 medium sized pops (depending on the mould)
1 quart fresh local strawberries, chopped
1 stalk fresh rhubarb, chopped
1 can coconut milk (or sub with coconut cream for a creamier version)
1 vanilla bean, de-seeded
1/4 cup + 2 tbsp coconut sugar
basil or mint, chiffonade
ground almond flour (optional)
Blend the strawberries, rhubarb, coconut milk, vanilla been and coconut sugar together in a blender until smooth. Pour mixture into moulds and freeze for at least 6-8 hours. Can top with almond flour before inserting popsicle sticks as an added bonus.
Once solid, remove popsicles form their moulds be de-thawing with warm water. Top with sliced strawberries, basil and/or mint chiffonade. What a treat and oh so good, down to the very last bite.
I realized a funny thing about this recipe: the ingredients are so pure and nourishing that they can easily double as a face mask. What better way to treat your boy, inside and out, than with strawberry, rhubarb & coconut cream.
Better yet, simplify and make another face mask with any leftover ingredients: a spoonful of coconut cream, dash of coconut sugar, and mashed strawberries is all you need for a beautifying few minutes of rejuvenation.
A little dab will do you.
For more strawberry sunshine, check out these posts: