2 cups coconut cream
1/2 cup Shields Date Syrup®
1 cup strawberries (fresh or frozen)
2 tsp vanilla extract (optional)

If using frozen strawberries, reduce over medium to low heat in the coconut cream until the strawberries reach a softish texture. If the coconut cream is hot to the touch, allow to cool at room temperature for 10 minutes. Combine strawberries, coconut cream, and date syrup in a blender and blend until smooth. Pour into your popsicle molds, freeze for 2-3 hours, and then enjoy!