The other day, my husband and I took our grandson strawberry picking at a friend's strawberry farm.
And I had a grand vision of what a delightful, educational experience it would be, but to be honest, my grandson showed his hiny something fierce. He threw several fits. He was a tad ungrateful. He tossed perfectly good strawberries on the ground instead of putting them in the bucket like he was supposed to. He cried when he got dirty.
No, he screamed when he got dirty.
|Second before he hurled this perfectly good strawberry three rows over.|
And when he went to sleep on the way home, my soul jumped for joy and then I did several fist pumps. But I did come home with strawberries.
So after we ate what we could fresh, I froze the rest. And this week I experimented with frozen strawberry pops, and after a failure, this was a success. Originally I had wanted a strawberries and cream swirled pop, which I did make, but they were just okay. Nothing to write home about. But then I spied the cream of coconut in the pantry and * LIGHTBULB.*
And there will be a next time.
So while your doing all your doings this Memorial day weekend, throw a batch of these in the freezer, and in four hours you will be a hero to your family.
PS. And speaking of heroes, let's try to make some time to reflect on the meaning of this holiday weekend.
Strawberries ‘n’ Coconut Cream Pops
1 (15-ounce) can cream of coconut
3 heaping cups frozen whole strawberries
Place the coconut cream in a blender, then add one cup strawberries. Process until smooth, then add remaining strawberries and process again until smooth. Place small, disposable plastic cups on a baking tray and pour the mixture into each one, filling 3/4 full. Place a wooden Popsicle stick in the center of each. (Mixture will be thick enough so that stick stands straight up.) Freeze until firm, at least four hours. Can also use Popsicle molds.