Berry season is here, so it's the perfect time to try these summery vegan strawberry coconut milk popsicles. Made with just a few simple ingredients, perfect for when you want a healthy alternative to shop-bought ice creams, or you don't have time to make vegan strawberry ice cream from scratch.
The coconut milk base gives them a creamy texture, perfect when paired with seasonal sweet strawberries. You could say they are similar to a dairy-free spin on Mexican strawberry popsicles, they're also paleo-friendly.
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🍓Ingredients Needed
Notes about the ingredients
- These strawberry popsicles use freeze-dried strawberry pieces, which can also be found in powdered form. While the dried strawberries intensify the flavor and sweetness of the ice cream bars, they are optional. So don't sweat if you can't get your hands on some, the ice creams are still delicious with it!
- Make sure you use good quality seasonal strawberries if possible, as this is the flavor that will really shine through, especially if you're skipping the freeze-dried berries.
- They're sweetened with pure maple syrup, keeping the refined sugar-free. You can also use agave syrup.
- Coconut milk gives these ice lollies a wonderful creamy texture. You'll need full-fat canned coconut milk to get the best results.
- The addition of coconut oil helps to make the ice cream bars incredibly creamy. If preferred, you can omit it and substitute it with additional coconut milk.
🥣 How to make strawberry popsicles
(Full ingredient quantities and instructions are in the recipe card at the end of this post)
These coconut milk popsicles come together in just a few easy steps, all you need is a blender or food processor and some popsicle molds or ice cream bar molds and you are good to go!
(1) Add all of the ingredients to your blender (that's the coconut milk, strawberries, strawberry powder, maple syrup, coconut oil, and vanilla).
(2) Blitz until the mixture is completely smooth and creamy without any visible lumps.
(3) Transfer the coconut milk strawberry ice cream mixture to a piping bag and pipe it into the ice cream molds. You can also simply spoon it in, although it will likely be a little messier this way!
(4) Insert a wooden lolly stick into each ice cream and place them in the freezer for 4-6 hours, or until completely set to the touch.
(5+6) Once completely frozen, remove the ice creams from their molds. If using a popsicle mold, you can carefully run warm water over the molds for 20 seconds to help loosen them first. Sprinkle the coconut milk popsicles with some more freeze-dried strawberries to make them extra pretty!
👩🍳 Recipe Success Tips
- Make sure your coconut milk is chilled before use. This thickens the coconut milk in the tin and separates out the liquid part from the can. You only want to use the thick cream from the top of the can, you can reserve the liquid for smoothies, shakes, or soups.
- When storing these coconut milk strawberry popsicles, layer them between sheets of parchment paper in an airtight container. The parchment paper will prevent the popsicles from freezing to one another.
- Depending on the molds that you use, you might have some extra ice cream mixture left. You can keep this in the fridge and add this to smoothies or enjoy it as a strawberry milkshake!
💬 Frequently Asked Questions
Yes, you can use frozen berries. However, the mixture will be much thicker when blended so you will need to use a piping bag to transfer it to the ice cream molds.
Store them in an airtight container in the freezer, separated by sheets of parchment paper.
Because they do contain fresh fruit which has high water content, I recommend enjoying these popsicles within 3 months.
Yes, you can easily swap the strawberries with the same volume of raspberries, blackberries, blueberries, or mangoes!
You absolutely can! Everyday kitchen items like loaf pans, ice cube trays, and paper cups can easily be transformed into popsicle molds as shown on The Kitchen.
More easy popsicle recipes
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Description
Equipment
Ingredients
- 130 g (1 cup) fresh strawberries
- 30 g (¼ cup) freeze-dried strawberry pieces or powder, optional
- 250 g (8.8 oz) chilled canned full-fat coconut milk, *see notes
- 60 ml (¼ cup) pure maple syrup, or agave
- 1 teaspoon vanilla extract
- 1 tablespoon coconut oil, solid
Instructions
- Wash the strawberries well, remove the stems, and cut them into quarters. Place the ice cream molds on a tray that fits into your freezer.
- Add all of the ingredients to a high-speed blender or food processor and blend until smooth and creamy.
- Transfer the mixture to a piping bag and pipe it into the ice cream molds. You can also use a spoon for this, but it will likely be messier. Insert a wooden lolly stick into each ice cream.
- Transfer the ice creams to the freezer for 4-6 hours, until completely set.
- Remove the ice cream bars from the silicone molds and garnish with some more freeze-dried strawberry pieces.
Storage
- Store them in an airtight container in the freezer. Layer them between sheets of parchment paper to prevent the popsicles from freezing to one another.
Notes
- Refrigerate the tins of coconut milk overnight, then only use the thick cream from the top of the can. Depending on the brand, you will need 1-2 400ml cans, I find Biona and Nature's Charm have the best yield of coconut cream.
- Depending on the molds that you use, you might have some extra ice cream mixture left. You can keep this in the fridge and add this to smoothies or enjoy it as a strawberry milkshake!
- To make these popsicles without a mold, learn how to use loaf pans, ice cube trays, and paper cups as molds as shown here on The Kitchen.
Nutrition
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