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Made with just three ingredients, these vegan strawberry popsicles are the perfect way to cool off this summer. Made with coconut milk and fresh strawberries, you can feel great about enjoying these healthy ice pops!
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Summer is well and truly here, and what’s better than cooling off with a homemade popsicle?!
These strawberry popsicles are super quick and easy to make with just three basic ingredients. Made with fresh strawberries and coconut milk, they are a great healthy alternative to sugary ice pops.
Make up a big batch to enjoy from your freezer all summer long!
Be sure to check out my Frozen Strawberry Yogurt Bark and Strawberry Spinach Salad too!
Why you will love this recipe!
- Easy to make: It takes minutes to make up a batch of these popsicles, you just have to be patient and let them freeze!
- Kid-friendly: These strawberry popsicles are a great healthy treat for kids of all ages. They are creamy and sweet without being loaded with lots of sugar.
- Healthier: Making them at home lets you control the ingredients. They are naturally sweet and satisfying alternative to store-bought versions
Ingredients
- Strawberries: Use sweet organic strawberries for the best flavor.
- Coconut Milk: Use canned coconut milk rather than cartoned as it’s thicker and creamier. Full fat is better to use than lite.
- Sweetener: I used stevia to keep these popsicles low carb, but any granulated sweetener can be used.
How To Make Strawberry Popsicles
- Add the strawberries to a food processor with one tablespoon of Stevia, blend all together until you have a smooth purée. Set aside.
- Pour coconut milk into a bowl, add two tablespoons of Stevia and stir to combine.
- Pour two tablespoons of the Strawberry purée into the popsicles mold, then add two tablespoons of coconut milk. Repeat this process of two tablespoons of strawberry purée and two tablespoons of coconut milk until the mold is full. Add a wooden stick and crumble some vegan and gluten-free cookies on top of the popsicle.
- Place the popsicles mold into the freezer for about 4 – 5 hours or until the popsicles are completely frozen.
TIPS FROM NELI’S KITCHEN
Recipe Notes and Tips
- Puree the strawberries well so that is smooth with no lumps. You can use a food processor or a blender.
- I prefer to add a little sweetener to these, but you can make these strawberry cream popsicles without if you prefer.
- For best results use full fat coconut milk.
How long do the strawberry popsicles keep?
These popsicles will keep well in the freezer for up to a month, after that time, the texture of the coconut milk can start to change a little, but they will still be good to eat.
To serve, remove the popsicles from the mold by running warm tap water over the outside of the mold for about 10 – 20 seconds. Gently pull the popsicle sticks out and enjoy!
Can you use frozen strawberries?
I found that the best results were with fresh strawberries, but you can make these with frozen if that’s what you have to hand. There’s no need to defrost them first, just pop them straight into your blender to make the puree.
Can you make these with other types of fruit?
Yes! This strawberry popsicle recipe works great with all types of fruit. Cherry, blueberries, and mango all work great, so feel free to experiment!
Do you have to use coconut milk?
Coconut milk adds a nice subtle flavor to these keto strawberry popsicles and it’s so rich and creamy. You could also make these with plain or Greek yogurt for a similar texture.
More Sweet Treats
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Strawberry Popsicles
Save This Recipe
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Ingredients
- Strawberries, washed and stems removed
- 3 Tablespoons stevia, or alternative sweetener (honey, maple syrup etc)
- 1 can coconut milk
- crumbled cookies, gluten-free or regular (optional)
Instructions
- Add the strawberries to a food processor with one tablespoon of sweetener, blend all together until you have a smooth purée. Set aside.
- Pour coconut milk into a bowl, add two tablespoons of sweetener and stir to combine.
- Pour two tablespoons of the Strawberry purée into the popsicles mold, then add two tablespoons of coconut milk. Repeat this process of two tablespoons of strawberry purée and two tablespoons of coconut milk until the mold is full. Add a wooden stick and if you desire crumble some vegan and gluten-free cookies on top of the popsicle.
- Place the popsicles mold into the freezer for about 4 – 5 hours or until the popsicles are completely frozen.
- To serve, demold the popsicles by running warm tap water over the outside of the mold for about 10 – 20 seconds. Gently pull the popsicle sticks out and serve immediately.
Notes
- Puree the strawberries well so that is smooth with no lumps. You can use a food processor or a blender.
- I prefer to add a little sweetener to these, but you can make these strawberry cream popsicles without if you prefer.
- For best results use full fat coconut milk.
Nutrition
Nutrition Disclaimer: Nutritional values are estimates and may vary with ingredients, brands, and portion sizes. For accuracy, use your preferred nutrition calculator.
Disclaimer: The information provided in this recipe is for informational purposes only and should not be considered medical or nutritional advice. I am not a doctor or a dietitian. Always consult a qualified healthcare provider for personalized guidance regarding your diet or health. For more details, please read my full disclosure page.
