Description
These Strawberry Coconut Pops are a deliciously creamy, fruity, and naturally dairy-free frozen treat. Made with fresh or frozen strawberries blended with full-fat coconut milk and sweetened lightly with maple syrup or agave nectar, they offer a perfect balance of sweetness and tropical flavor. Enhanced with a hint of vanilla and optional lime juice for brightness, these popsicles are easy to make, vegan, gluten-free, and perfect for cooling down on hot days or enjoying as a healthy dessert or snack.
Ingredients
Scale
Fruit Base
- 2 cups fresh or frozen strawberries, hulled and halved
Dairy-Free Creamy Mixture
- 1 (13.5-ounce) can full-fat coconut milk
- 2–3 tablespoons maple syrup or agave nectar (adjust to taste)
- 1 teaspoon vanilla extract
- 1 tablespoon lime juice (optional, for brightness)
- Pinch of salt
Instructions
- Blend ingredients: In a blender, combine strawberries, coconut milk, maple syrup, vanilla extract, lime juice (if using), and a pinch of salt. Blend until the mixture is smooth and creamy.
- Adjust texture and sweetness: Taste the mixture and adjust sweetness as needed. For a chunkier texture, pulse in the blender instead of fully blending.
- Pour into molds: Pour the blended mixture into popsicle molds, leaving a little space at the top to allow for expansion during freezing. Insert popsicle sticks into the molds.
- Freeze: Place the molds in the freezer and freeze for at least 4–6 hours or until fully solid.
- Release and serve: To remove the popsicles, run the molds under warm water for a few seconds and gently pull out the pops. Serve immediately or store for later enjoyment.
Notes
- You can swirl in diced strawberries or shredded coconut before freezing for added texture.
- Store popsicles in a freezer-safe bag for up to 1 month to maintain freshness.
- These popsicles are vegan, gluten-free, and kid-approved, making them a healthy, allergy-friendly treat.
