Vegan Strawberry Popsicles

In a small pan add shredded coconut and toast over medium heat for about 5 minutes, or until lightly browned. Shake the pan every minute to distribute for even toasting. Remove from heat and transfer to a small bowl.

To a blender add 2 cups strawberries, 1 cup coconut milk, 1 tablespoon monk, and about ¼ cup toasted coconut flakes. Puree for about 30 seconds, with some small strawberry pieces remaining. Transfer to a medium-sized bowl.

In an 8 piece serving mold, 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.

Put the cover on the mold and insert the popsicle sticks about halfway. Freeze until completely frozen, about 6 hours or overnight.

To remove the popsicle, use warm water over the molds for about 10 seconds, then pull the sticks to carefully withdraw the popsicle. Repeat the water process as needed.