To prepare these refreshing strawberry & coconut crumble popsicles, start by washing the strawberries and removing their stem.

Once removed, add the place strawberries into the bowl of a food processor with one tablespoon of Stevia, blend all together until you rich a smooth purée. Let the strawberry purée aside.

Open a can of coconut milk and pour it into a bowl; add two tablespoons of Stevia and stir to combine.

Take the popsicles mold, pour two tablespoons of the Strawberry purée into the mold, then add two tablespoons of coconut milk.

Repeat this process of strawberry layer by adding two tablespoons of strawberry puree and two tablespoons of coconut milk until the molds are almost complete.

At this time, add the wooden popsicle stick.

As the last pass, take some vegan biscuits or cookies and make some crumbles.

Add the crumbles at the top of the mold. Put the popsicles mold into the freezer for about 4-5 hours or until the popsicles are completely frozen.

Demold the popsicles by running warm tap water over the outside of the mold for about 20s. Gently pull the popsicle sticks out, and your Strawberry and coconut popsicles are ready to serve. Enjoy.