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 (<-amazon affiliate link, just sayin’), 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:
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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.
Um hello, sexy popsicles! You are a genius, lady! I love the idea of strawberries and cream without the cream and I can’t get over how easy these are to make. They’re perfect!
I can’t wait to see that vegan tart too!
These look so tropical and delicious! I need a popsicle mold ASAP 🙂
What the what! First popsicles ever on Roasted Root? How is that possible! Glad you’ve broken through that barrier though. Now we can have all popsicles, all the time! I love me some frozen, melty, drippy, summery treat. These are gorgeous – love the color!
So sweet and simple! Love em!
If you replace with frozen blueberries, does the quantity change? Need to use my wild blueberries to make room for this years.
That’s a great question. I would probably use a little less – perhaps 4 cups instead of 5. I’d also up the coconut milk to 1-1/2 to 1-3/4 cups and use more pure maple syrup since blueberries aren’t as sweet as strawberries. I also wouldn’t skip the lime (or lemon) juice because the blueberry popsicles I’ve made have tasted bland without it. Let me know how they turn out!!
I can’t believe I have never made popsicles with coconut milk before!! Craziness! These looks so creamy! And the shot of the mixture in the blender, I could just eat that with a spoon! I gotta get on this coconut milk popsicle train this summer 🙂
Um, I graciously volunteer to arrive at your house and help you eat all your delicious frozen treats. You’re welcome!!
Oh man I need all of these. Accuweather real feel is currently 124 or some ridiculousness like that. ALL THE POPSICLES! 🙂
Thee look great! The coconut and lime go great together! Thanks for this great recipe!
I love how simple these popsicles are! They look absolutely heavenly. 🙂
I can totally dig these. Coconut milk sounds like it would make a fabulous creamy popsicle. 🙂
You just go right along making those no-bake recipes. It’s too dang hot and humid to even think about cooking in Baltimore. Love these frozen pops!
I’ve been eating alllll of the frozen treats lately and these look so creamy, dreamy delicious. Time to make a double batch so I CAN eat 17 :-p
These look so amazing! Exactly what I’ve been trying to buy every time I go to the grocery store but with no luck–must make soon!
These sound delicious! I;m on the hunt for a healthy dessert this summer and this fits the bill just right
Steph – http://nourishmeclean.blogspot.com
These look so good! I love making popsicles. Much better than the store bought variety!