Creamy Strawberry Coconut Milk Popsicles are a mix of fresh strawberries, rich coconut milk, and sweetened with maple syrup. Summers are incomplete without popsicles, and this delicious fruit-flavoured one is a must-try for this strawberry season. With just 3 ingredients, you can make these coconut milk strawberry popsicles in a few minutes. Also, try my Creamy Mango Popsicles and Raw Mango Popsicles this summer!
These strawberry popsicles are vegan and free from refined sugars, making them a healthy alternative to store-bought popsicles loaded with artificial flavours and preservatives.
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Why you’ll love these Strawberry Coconut Milk Popsicles?
- With just three ingredients and a blender, these popsicles come together in about 10 minutes. The hardest part is waiting for them to freeze!
- You can customize these popsicles to suit your taste. Add other fruits, use different sweeteners, or even incorporate some yogurt for added creaminess.
- These popsicles are perfect for those following a vegan or dairy-free diet. Coconut milk also provides the creamy texture that makes these strawberry popsicles more delicious. Try my other summer recipes – Watermelon mint lemonade, Vegan Mango Lassi, Fresh Fruit Custard.
Ingredients used to make Strawberry Popsicles with Coconut Milk
How to make Creamy Strawberry Coconut Milk Popsicles
Blend: Add the chopped strawberries and blend them well until you get a smooth puree. Add coconut milk to a bowl. Add maple syrup to it and mix well until completely combined.
Taste: Taste the mixture to ensure it is sweet enough. If desired, add more maple syrup.
Pour: Add the strawberry puree to the popsicle mould.
Once it reaches almost half the height, fill the remaining space with the coconut milk mixture to create a patterned popsicle. If you don’t want this, blend coconut milk, maple syrup, and strawberries and add them to the popsicle mould. Tap the moulds gently to remove any air pockets.
Freeze: Insert popsicle sticks into each mould and freeze for at least 6 hours or preferably overnight.
Serve: To remove the popsicles from the moulds, dip them briefly in warm water. Serve immediately and enjoy the coconut strawberry popsicles!
Tips & Suggestions
For the best taste, opt for ripe and juicy strawberries. If using frozen strawberries, thaw them and strain the juices before blending.
Use full-fat coconut milk for a creamy texture. Light coconut milk will yield a less rich popsicle.
Add a few basil leaves along with mint for a unique flavour.
A dash of lemon or lime zest can add a zesty brightness to the popsicles.
If you have trouble removing the strawberry coconut popsicles, dip the moulds in warm water for a few seconds and gently pull the sticks.
Serving Suggestions
- Plain: Enjoy these strawberry coconut milk popsicles straight out of the mould for a refreshing treat.
- With Toppings: Dip the fresh strawberry popsicles in melted dark chocolate and sprinkle with crushed nuts or coconut flakes.
- As a Dessert: Serve the strawberry pops with a slice of fresh fruit or a dollop of dairy-free whipped cream.
Frequently asked questions
Absolutely! This recipe is versatile. You can substitute strawberries with raspberries, blueberries, or even mangoes. Just ensure to adjust the sweetness accordingly.
You can, but the popsicles will be less creamy. Full-fat coconut milk is recommended for the best texture.
If stored properly, these popsicles can last up to two months in the freezer.
You can use small paper cups and popsicle sticks. Once frozen, peel off the paper cups to enjoy your popsicles.
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Recipe Card
3 Ingredient Strawberry Coconut Milk Popsicles
Ingredients
- 500 grams Strawberries
- 400 ml Thick Coconut Milk 1 can
- ½ cup Maple Syrup
Instructions
- Add the chopped strawberries and blend them well until you get a smooth puree. Add coconut milk to a bowl. Add maple syrup to it and mix well until completely combined.
- Taste the mixture to ensure it is sweet enough. If desired, add more maple syrup.
- Add the strawberry puree to the popsicle mould.
- Once it reaches almost half the height, fill the remaining space with the coconut milk mixture to create a patterned popsicle.
- If you don't want this, blend coconut milk, maple syrup, and strawberries and add them to the popsicle mould. Tap the moulds gently to remove any air pockets.
- Insert popsicle sticks into each mould and freeze for at least 6 hours or preferably overnight.
- To remove the popsicles from the moulds, dip them briefly in warm water. Serve immediately and enjoy!