Summer is here and supermarkets everywhere are selling molds for making your own popsicles. The simplest way to use these is to just freeze fruit juices. However as not all fruit juices are low FODMAP this can limit you a little. With the little bit of work in this recipe, you can get something deliciously creamy and tropical! These strawberry and coconut popsicles are quick to make, and they’re so tasty they’ll be eaten just as quickly! Popsicle molds are not just for kids, and these could be the star dessert of any summer barbecue.
In terms of FODMAP content I have used tinned coconut milk, which is considered low FODMAP for servings up to 60g. Each popsicle has approximately 50g of coconut milk, so if you are sensitive to FODMAPs please do limit yourself to one! Strawberries are considered low FODMAP up to 140g. As I used 5-6 strawberries in the whole recipe it is below this threshold. Maple syrup is considered low FODMAP up to 50g and as I used 1 tablespoon in the recipe it is well below this threshold.
Time: 5-10 mins + freezing time
Serves: Recipe makes up to 6 popsicles (depending in the size of your molds)
- ½ tin of coconut milk
- Handful of strawberries (5-6), quartered
- Pinch of salt
- 1 tablespoon of maple syrup (not pictured)
- Add all ingredients in a blender and blend until the strawberries have been broken up.
- Funnel (or carefully pour) into the molds and freeze for a couple of hours.
- Once frozen, remove them from their molds and they are ready to serve!
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