On a hot summer's day, there is nothing better than creamy strawberry popsicles. The sweet tang of the strawberries is complemented perfectly with the creaminess of the coconut milk. They're simple to make, using only two ingredients and are ready as soon as they have frozen solid. Our SIBO friendly strawberries and cream popsicles recipe make a perfect treat for the kids on a hot summer's afternoon, or a delicious frozen dessert after dinner.
Let your imagination run wild and try different berry flavours. You can even try different fruits that you can tolerate. The sky is the limit. You can also experiment with different nut milks. We love using coconut milk because the fat content helps these popsicles to stay creamy. Can't tolerate coconut? Try almond milk or another nut milk that you know works for your gut.
SIBO friendly strawberries and cream popsicles recipe
Classification: SIBO Bi-Phasic Diet Phase 1 Semi Restricted, gluten-free, dairy-free, grain-free, vegetarian, vegan, low FODMAP
Serves: Makes 8 popsicles
2 cups strawberries, hulled
400ml/13.5oz coconut milk (from a can, no thickeners or gums)
Place 1.5 cups of hulled strawberries in a blender. Mix until liquified. If you hate pips, you can strain this mixture through a fine-mesh sieve to remove the pips.
Finely chop the remaining strawberries.
Pour the coconut milk into a bowl and add the chopped strawberries.
Pour the strawberry purée into the coconut mixture. If you would like to decorate the outside of your popsicle moulds with strawberry purée, retain some and pour into the moulds. Swirl around to evenly cover the surface of the moulds.
Pour the strawberry coconut mixture into the moulds. Freeze for 1 hour then add a popsicle stick into each mould. Return to the freezer for 3-4 hours, or until frozen solid. Enjoy on a hot summer's day.
Note: If you can't tolerate coconut milk, substitute with a nut milk you can tolerate.
Looking for more recipe inspiration?
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