Step 1

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.

Step 2

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

Step 3

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.

Step 4

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

Step 5

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.

Step 6

Eat immediately or transfer pops to small individual plastic bags and freeze right away.