Strawberry Coconut Popsicles
Are you craving a taste of the tropics? Clear out some space in your freezer and get set! These four ingredient strawberry coconut pops are effortlessly cool.
What you’ll love about this recipe:
- Minimal effort, maximal taste. These popsicles are super easy to prepare. Puree the ingredients, pour into molds, and let the freezer do the rest.
- Four simple ingredients. Coconut milk, fresh strawberries and just a touch of sugar – simplicity at its best!
- Naturally vegan friendly and dairy free. Plus it’s easily adaptable for keto, low carb, or Whole 30 diets by leaving out the cookie crumbs and substituting the sugar with an appropriate sweetener.
Say Hello to Summer with Fresh and Healthy Strawberry-Coconut Popsicles!
Ah, summer!
Remember those days of playing outside all day long and ending the night with a cold, sweet treat? I sure do!
I loved stopping at the corner market to get a popsicle after softball games. My favorite was frozfruit and I almost always got coconut (except when I got cherry.)
These coconut popsicles bring me straight back to those carefree elementary school days.
They’re so easy to make, and are a great refreshing dessert while you soak up the sun, soak your feet in the pool, or just chill out with your friends and family.
The recipe is simple, made with fresh fruit and free from artificial flavors, colors, and preservatives. But the best things about them is the memories that come flooding back every time I take a taste.
if you like strawberry desserts, you’ll also love these strawberry cheesecake cookies!
Ingredients and Substitutions
Full Fat Coconut Milk. Canned coconut milk forms the base of this popsicle and gives them slightly a creamy consistency. Look for brands without added sugars or gums.
Fresh Strawberries. These add natural sweetness and a beautiful color to your popsicles. Plus they’re packed with antioxidants. Pick ripe, red strawberries for best results. If you’re having trouble finding good fresh strawberries, you can use frozen thawed ones.
Sugar. A touch of sugar enhances the natural sweetness of these ingredients. You can swap for honey, agave syrup, or stevia if you prefer, but it will change the flavor and may freeze icier.
Graham Cracker Crumbs (store-bought or homemade). A sprinkle of graham cracker crumbs gives these popsicles a strawberry shortcake vibe that I love. Regular, honey, or cinnamon flavors work great! You can also substitute Nilla wafer crumbs or sugar cookie crumbs.
In addition to these ingredients, you’ll also need a popsicle mold and popsicle sticks.
How to make them
- Puree the strawberries and some sugar in a high-speed blender until it’s smooth and frothy.
- Stir the remaining sugar into the coconut milk. Be sure to mix it really well – you want to make sure the coconut cream (the thicker milk that floats to the top of the can) is fully incorporated and the sugar is totally dissolved.
- Pour the coconut mixture and strawberry puree into your ice pop mold. You can mix it all together or make pretty layers like I did. Pop a wooden stick into each one.
- Sprinkle the graham cracker crumbs over each popsicle.
- Freeze the coconut pops for 4-6 hours, until solid.
Pro tips
- For a more authentic frozfruit experience, stir 2 tablespoons of sweetened or unsweetened shredded coconut into the coconut milk. This gives the ice pops an amazing texture with an extra pop of coconut flavor.
- If you don’t have popsicle molds, you can also make these in small paper cups.
- Fresh strawberries are the best but if they’re unavailable, frozen ones work just fine too. Keep the fruits chilled for a smoother blending experience.
Commonly asked questions
What is the texture of these popsicles?
Even though these coconut pops are creamy, it’s important to keep in mind that they aren’t ice cream pops. They have an icy texture, similar to a paleta or frozen fruit bar.
How long does it take popsicles to freeze?
It usually takes around 4-6 hours for these ice pops to freeze completely, but for the best results let them stay in the freezer overnight.
Can I use other fruit in this recipe?
Absolutely! Feel free to get creative and swap in your favorite fruit, like mango, pineapple, or even mixed berries.
How should I store leftover popsicles?
I usually keep them right in the popsicle mold. If you need to free up your mold for another recipe (like these coffee popsicles) wrap each one individually in cling wrap or wax paper and pop them in a freezer bag. Wrapping them individually helps prevent freezer burn!
I followed the recipe but my popsicles stick to the mold, why?
Ah, the ole sticky-wicky situation! Been there, done that! Run the mold under warm (not hot) water for a few seconds, and your popsicles should slide right out.
More summertime desserts you’ll love
- Pomegranate Ice Cream
- Dairy Free Lemon Ice Cream
- Earl Grey Raspberry Milkshakes
- Blueberry Frozen Yogurt
- Blueberry Rhubarb Frozen Yogurt Pops
- No Churn Coffee Ice Cream
Strawberry Coconut Popsicles (Dairy Free)
Equipment
Ingredients
- 1 can coconut milk full fat
- ¾ pound fresh strawberries
- ¼ cup sugar
- 3 tablespoons graham cracker crumbs
Instructions
- Puree the strawberries and half of the sugar in a high-speed blender until it’s smooth and frothy.
- Stir the remaining sugar into the coconut milk. Be sure to mix it really well – you want to make sure the coconut cream (the thicker milk that floats to the top of the can) is fully incorporated and the sugar is totally dissolved.
- Pour the coconut mixture and strawberry puree into your ice pop mold in layers. Pop a wooden stick into the center of each one.
- Sprinkle the graham cracker crumbs over each popsicle.
- Freeze the coconut pops for 4-6 hours, until solid.
