Oh, so good and if you're vegan or dairy intolerant they are friendly!
2 cups Strawberries
1/2 cup Shredded Coconut (lightly toasted)
1 can Unsweetened Coconut Milk
1 tbs Maple Syrup
In a small pan add shredded coconut and toast over medium heat for about 5 minutes, or until lightly browned. Remove from heat and transfer to small bowl.
Blend 2 cups strawberries (except for 2), 1 cup coconut milk, 1 tablespoon maple syrup and about ¼ cup toasted coconut flakes. Puree and transfer to a bowl to the side. Cut up the two strawberries in thin layers.
In a popsicle container, add one strawberry slice to the bottom of each mold. Add each popsicle layer in the following order: 1 tablespoon strawberry mix, 1 teaspoon coconut milk, 1 tablespoon strawberry mix, 1 teaspoon coconut milk, 1 tablespoon strawberry mix, 1 teaspoon coconut milk, and 1 teaspoon toasted coconut flakes. Insert popsicle sticks and freeze.