Dairy Free Strawberry Coconut Milk Popsicles
My kids asked for popsicles on a Tuesday in March and I had nothing but a can of coconut milk and a bag of frozen strawberries.
These took 15 minutes to pull together and the freezer did the rest. We've made them six times since.
Dairy Free Strawberry Coconut Milk Popsicles
Creamy coconut milk popsicles packed with real strawberry flavor, no dairy required.
Ingredients
- 2 cups fresh or frozen strawberries , hulled, roughly chopped if fresh
- 1 can (13.5 oz) full-fat coconut milk , shaken well
- 3 tbsp maple syrup , adjust to taste
- 1 tsp pure vanilla extract
- 1 tbsp fresh lemon juice
Instructions
Tips & Notes
- Full-fat coconut milk is not optional here. Light coconut milk produces an icy, grainy texture instead of creamy.
- If your strawberries are very ripe, skip the maple syrup and taste first. Overripe berries are already sweet enough.
- Lay a small piece of plastic wrap over the mold openings before inserting sticks to hold them straight during freezing.
- These unmold cleanest when you run water along the sides, not the bottom.
Nutrition per serving · estimated
Why Frozen Strawberries Work Just as Well
Fresh strawberries are great when they're in season and actually taste like something. Frozen strawberries are picked at peak ripeness and held there, which means in February or March, they will outperform a pale grocery store pint every time.
Thaw them for 10 minutes before blending if you want the blender to work a little easier, but fully frozen works too if your machine is powerful enough.
Getting the Coconut Flavor Right
Full-fat coconut milk straight from the can has a strong, almost waxy coconut smell that fades significantly once frozen and combined with the strawberry and lemon. You won't end up with something that tastes like sunscreen.
If you want a more neutral base, use one can of coconut milk and a half cup of plain coconut cream for a denser, milder pop. Both versions freeze solid in 8 hours.
