My creamy strawberry popsicles are the perfect frozen treat for summer! They're super easy to make with just four ingredients and five minutes of prep. Such a delicious way to beat the heat!
I spent many-a-summer while growing up binging on sugary frozen treats. You too? I have mixed feelings about them today. On the one hand, they're so nostalgic and really did help me to cool off. On the other hand, the fake fruit flavors, neon dyes, and loads of sugar just aren't my things these days. That's why I make my own frozen treats now! These creamy strawberry popsicles are my latest favorite, right up there with my vegan fudgsicles, mango sorbet, and vegan chocolate ice cream.
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They’re made with just four ingredients, and lots and lots of fresh strawberries are the star of the show. Unlike those frozen pops I ate as a kid, these are naturally delicious. They also have coconut milk, making them rich and creamy, along with a touch of maple syrup for sweetness — it's really not that much sugar, but you can adjust the amount to suit your taste.
My creamy strawberry popsicles are a hit with kids and adults alike. I highly recommend keeping a stash in your freezer all summer long!
Equipment You'll Need
- Blender. A food processor will also work!
- Popsicle mold. This is recommended, and they're super cheap, but see the FAQ section below if you need an alternative!
Ingredients You'll Need
Below you'll find a list of ingredients in this recipe, with notes and substitutions. Scroll all the way to the bottom of the post to see the full recipe, including the amount of each ingredient.
- Strawberries. These pops are best with fresh strawberries, but you can also use frozen if you'd like!
- Coconut milk. The recipe calls for full-fat coconut milk, from a can. Light coconut milk can be substituted if you'd like to reduce the fat and calorie content, but your pops won't be as creamy. If you can't have coconut, another non-dairy milk will work, but I recommend going with one that's thick and fatty, like a good cashew milk. See my guide to dairy-free milk if you need help choosing one.
- Maple syrup. You can substitute another liquid sweetener, if you'd like. Agave nectar and coconut nectar are good choices.
- Salt.
How They're Made
Below is a detailed photo tutorial on how to make this dish. Scroll all the way down if you'd like to skip right to the recipe!
Step 1: Load the blender. Place all of your ingredients into a blender: strawberries, coconut milk, maple syrup, and a pinch of salt.
Tip: A food processor fitted with an s-blade can be used instead of a blender, if needed.
Step 2: Blend. Run the blender until the mixture is smooth and creamy. You can taste-test it at this point and add more maple syrup if you'd like it to be a bit sweeter.
Tip: This recipe was developed with a goal of using minimal added sugar, so it may not be sweet enough for your taste. Just add more maple if that's the case!
Step 3: Pour and freeze. Pour the mixture into six popsicle molds. Transfer to the freezer and let them chill until solid — about 4 hours, or overnight.
Step 4: Unmold and serve. Run each popsicle mold under hot water before pulling out the pop. You can enjoy your pops right away, or stick them back into the freezer for later.
Frequently Asked Questions
They certainly are!
Yes! Try using small paper cups (like Dixie cups), silicone muffin cups, or even ice cube trays.
Store them in an airtight container or sealed freezer bag and they'll stay fresh for a month or two in the freezer. They'll still be fine to eat after that, but they may start to taste like freezer or develop some freezer burn.
More Vegan Treats
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📖 Recipe
Creamy Strawberry Popsicles
Ingredients
- 1 pound fresh strawberries cleaned and hulled
- 1 cup full-fat coconut milk
- ¼ cup maple syrup, or to taste
- Pinch salt
Instructions
- Place all ingredients into blender.
- Blend until the mixture is smooth. Give the mixture a taste-test and add more maple syrup if you'd like it to be sweeter.
- Pour the mixture into molds, then freeze for at least 4 hours.
- Run each mold under hot water to loosen the popsicle. Remove the popsicles from the molds, then enjoy immediately, or place in a sealed bag or airtight container and freeze for later.
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I would imagine these would be equally delicious using pineapple and bananas with a little rum extract for a tropical flair!
I'm including these in my July 4th recipe roundup. They look so yummy. I love that they are only lightly sweetened. The photos came out awesome!!
Awesome! Honored to be included in your roundup - thanks Dawn!
Alyssa, I'm so happy to see these :) I just made some vegan strawberry coconut milk pop lies for the first time yesterday, but on a whim without a recipe, and they were really just "so-so." I can't wait to try your recipe! Thank you!
Hi Sally! I was actually surprised at how tricky it was to get these right...seemed like such a simple idea. I hope you get to try these out, and enjoy them! :)
These look awesome!! I love coconut and I love ice cream - it's like the dream team! :)
I absolutely agree with you on that! Thanks Kerry!
Thanks for this recipe, I love coconut!