With half of 2016 now over and a long weekend coming up, we’re in full summer mode here in British Columbia. This Canada Day, while we’ll be enjoying a variety of barbecued favourites, we’ll also be saving room for dessert! Today’s recipe is the perfect finish to any summertime meal: ice pops. The tartness of strawberries and lime is offset perfectly by the rich creaminess of coconut milk in these colourful red-and-white ice pops that are easy to make ahead of your Canada Day festivities.

This recipe also calls for 4 to 8 millilitres of Tilray Drops. Use 4 mL for a total of 5 mg of active cannabinoids per ice pop or 8 mL of Tilray Drops for 10 mg of active cannabinoids per ice pop. If you’re not sure what your tolerance level is, we remind you to start low and go slow.* Enjoy!

Strawberry and Coconut Milk Ice Pops

Makes 12 ice pops
  • 500 g fresh strawberries
  • 4 tablespoons granulated sugar
  • 1 lime, halved
  • 1 400 mL can of coconut milk
  • 1 teaspoon pure vanilla extract
  • 4-8 mL Tilray Drops
  1. Hull the strawberries and add to a food processor bowl. Add 2 tablespoons of sugar and the juice of one half of the lime. Puree until smooth.
  2. In another bowl stir together the coconut milk, the juice from the remaining lime half, 2 tablespoons of sugar, and the vanilla extract.
  3. Stir the Tilray Drops into the coconut milk mixture.
  4. Spoon half of the strawberry mixture into the bottom of 12 ice pop moulds.
  5. Stir the coconut milk mixture and spoon over the strawberry layer in the ice pop moulds.
  6. Spoon the remaining half of the strawberry mixture into each mould.
  7. Add ice pop mould lid and place sticks inside. Freeze for at least 6 hours before serving.
*Before you start cooking with cannabis extracts, always determine the dose that is appropriate for you and adjust the recipe as needed. As appropriate dosage varies from person to person, it is important to speak to your physician to find out what is right for you.