Strawberry coconut milk Popsicles made dairy-free and cane sugar-free with coconut milk and pure maple syrup. Only 3 ingredients needed!
Last week, I got a little carried away in the frozen desserts department. I was working on a couple of Popsicle freelance projects, which of course inspired me to make Popsicle for my own blog.
..Which of course inspired me to make ice cream, which of course inspired me to make no-bake vegan tarts (of which you will see soon). All related by two common ingredients: coconut milk and maple syrup, but of course.
Before I knew it, frozen desserts became…well…my meals. 😉
And now I have frozen desserts to feed an army slash survive the zombie apocalypse slash last me the entire year. Send help.
If you’ve never made popsicles with coconut milk, I highly suggest you try it! They turn out rich, soft, and creamy and the dessert is healthful while quenching your sweet tooth.
I whipped up these strawberry popsicles using ripe strawberries I had stuck in the freezer a couple of weeks ago.
Ingredients for Strawberry Coconut Milk Popsicles:
Strawberries (fresh or frozen!)
Coconut Milk – use full-fat canned coconut milk for best results!
Pure Maple Syrup – for sweetening. You don’t need very much because strawberries are already naturally sweet. Adjust the amount of maple up or down according to taste.
How to Make Vegan Strawberry Coconut Milk Popsicles:
You guys, these are just the easiest things in the whole world to make. And the flavor is REAL! Like is sucker punches you in the tongue buds before you know what hit ya real.
All you do is throw ripe strawberries, full-fat coconut milk, and pure maple syrup in the blender and blend until creamy.
Scoop the mixture into your popsicle molds, freeze for 3 to 4 hours and WHAMO! Party in your mouth trap.
The best part: every lick of it is healthy. You’ve got the vitamins and antioxidants from those strawberries, healthy fat from that coconut milk, and all the natural sweetness for a refined sugar-free frozen dessert.
…So eat 17 of them.
…Just kidding, the recipe only makes 10.
I had a difficult time resisting the temptation to not pour the mixture into a glass and drink it like a smoothie or milkshake. And since we’re on the topic of milkshakes, I bet you could use this exact recipe for a sorbet/ice cream-like apparatus in your ice cream maker. You best believe I’ll be trying that out soon!
More Delicious Healthy Popsicle Recipes:
Strawberry Coconut Milk Popsicles
Ingredients
- 5 cups ripe strawberries frozen
- 1-1/4 cups full-fat canned coconut milk
- 3 tablespoons lime juice optional
- 1/4 cup pure maple syrup*
Instructions
- Add all of the ingredients for the popsicles to a high-powered blender. Blend until completely smooth. Taste mixture for sweetness. Add more pure maple syrup if desired.
- Spoon the strawberry coconut mixture into ten 3-ounce popsicle molds. Use a spoon to tap down on the mixture to get out any air pockets. Place cover on mold and insert popsicle sticks into the center of each mold.
- Freeze for 3 to 4 hours, until completely frozen (note: if you use fresh strawberries, freeze for 5 to 6 hours).
- When ready to eat, run the outside of the popsicle mold under hot water for 10 to 15 seconds. Remove the cover and gently pull on the popsicle sticks. Popsicles should release easily.
I use this recipe every summer! This year I substituted a triple berry mix for the strawberries. Since they’re frozen, I added 1/3 a cup of maple syrup like you suggested… so delicious!
I’ll definitely be using this on repeat for the hot summer months down here in Texas. 🥰
Awww I love hearing that! Thanks so much for sharing, Amanda! Cheers to a cool treat on a hot day!
Could you use Coconut cream instead of coconut milk?
Absolutely! As long as you’re able to get everything to blend together, coconut cream will work great 🙂 If you’re having trouble getting it to blend, you could add a small amount of other non-dairy milk like oat milk or almond milk. xoxo
I am making but use agave syrup instead so blood sugar isn’t impacted as much. Csn you also use coconut milk, & add gelatin to thicken? Have you tried w/ tofu? What texture- soft, firm, extra firm?
Hi Arlene!
You could blend in some gelatin for sure. I would go with no more than 1 tablespoon to start out and go from there. I actually never use tofu in my recipes, so I’m not sure! I bet it would work great, but I’m not sure how much or what type you would use as I have almost no experience with it 🙂 xoxox
delicius, my kids lover that
So happy to hear it!
This recipe sounds delicious, and I want to try it, but I am counting my calories. How many calories per serving?
Around about 35 give or take about 10. I checked all the ingredients and its pretty low.
Ugh. I need a high powered blender. I want a Popsicle. Wah.
P.S. Blender ordered. Bought popsicle holder thing-ies. Ready to make these bad boys. Well, as soon as my blender gets here (went with Blendtec because the Vitamix was too tall to fit in my cabinet and a certain male in the household is anti-things-sitting-out-and-collecting-dust.) So, yeah. It will be great for what we will use it for. I wish I had one right now, but I shall be patient.
I used an emersion blender and it worked well. I did not have any lime, so I used 1/4 tsp vanilla. Also, ony 4 cups fresh, chopped strawberries. It is strawberry season where I live, woohoo! I added a cup of frozen blue berries. Delish and red, white, and blue, HAPPY FOURTH OF JULY!
Ooooh that sounds great! So happy you made and enjoyed the popsicles. I hope you had a marvelous 4th! 😀
Yum! The addition of lime juice in these is so next level. 🙂
I feel like you have really opened the pandora’s box of popsicle-ing. And i can’t wait to see what else is inside. If they’re anything like these…we’re in for a tasty summer!
These are the perfect summer treat! Love that they only have a few ingredients!