Recipe of the Week: Vegan Strawberry Cheesecake Pops

With temperatures skyrocketing to nearly 80 degrees this past weekend, we’re on the lookout for new, seasonal recipes to keep us cool in the rare Seattle heat. Queen Anne-based entertaining expert Heather Christo’s Vegan Strawberry Cheesecake Pops are just the thing to do it.

The chilly treats feature few ingredients and an uncomplicated recipe, which makes it easy to whip up these pops for a fresh summer snack for kids and adults alike.

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

1. In the jar of a blender, combine the coconut cream, strawberries, vanilla extract, sugar and kosher salt and puree until smooth.
2. Add the content of the blender to a small pot and heat until simmering.
3. 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.
4. Cook for 2-3 minutes until the base is thickened. Pull off of the heat and let cool.
5. When the base is cooled down, divide the base between ice pops molds and put a stick in each one.
6. Freeze for at least 4 hours. Run warm water over the ice pops 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