These easy coconut milk strawberry popsicles are made with just 6 ingredients. Made with creamy coconut milk and real strawberries, they're naturally sweetened, dairy-free, and vegan. The perfect healthier summer treat!
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.
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.
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!