Who knew making popsicles at home was so easy?! With just three ingredients, a blender (or food processor) and an ice pop mold, this homemade summer dessert is ready in four hours.
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Summer days means blue skies, long days and copious amounts of cold summer desserts.
We are all about it over here!
Just like I am all about these homemade coconut and strawberry popsicles.
Popsicles bring back so many memories of me and my sisters running around the yard with our brightly colored store bought ice pops. I can just picture us with our jelly shoes, bathing suits and purple-stained lips.
Oh the memories.
So in honor of summer (my personal favorite), I needed to share another popsicle recipe for you – a homemade popsicle made with good-for-you ingredients.
What You Need
- frozen strawberries – Make use of your strawberry freezer stash!
- maple syrup – To add a touch more sweetness to the strawberries. But you can omit if you wish.
- full-fat canned coconut milk – This will provide the creamiest texture, but you can use lite as well. If wanting to sub in another non-dairy milk, they won’t be as creamy.
If you thought you didn’t need an ice pop mold for homemade popsicles, think again.
Not only can you save some money by making popsicles at home, but you can also save on unnecessary fillers. You’re in control of the ingredients and the added sugar. Which can be big deal if making these for the kiddos.
Plus homemade popsicles are just too fun and so simple to make.
How to Make Homemade Strawberry Popsicles
Making popsicles at home is really easy. All you need is a blender or food processor for these coconut strawberry popsicles, and a 10-mold popsicle tray. <–linked for less than $10!
Alternatively, I’ve seen dixie cups used as well. But if you’re looking for less waste, invest in a popsicle mold.
First you’ll break down the frozen strawberries (and add the maple syrup) into little bits. Then add the coconut milk and continue blending until smooth and creamy.
TIP: The longer you blend, the more the strawberries will break down.
Next evenly distribute the popsicle mixture into the molds and place the popsicle sticks in the center. You should get 10.
Freeze for at least 4 hours before enjoying.
To remove the molds, allow the popsicles to sit out at room temperature then gently apply pressure to mold to remove.
TIP: Running the mold under hot water will help them release as well.
And that’s it! The perfect summer frozen treat.
More Strawberry Recipes to Try
If you make this recipe, be sure to leave a comment and review here on the blog! I love hearing from you and it helps others find the recipe, too! Xx Ashley
Coconut Strawberry Popsicles
Ingredients
- 2.5 cups frozen strawberries
- 2 tablespoons maple syrup, or date paste
- 1 14 ounce can full-fat coconut milk (room temp and shaken)
Instructions
- Make mixture: In large food processor, blend strawberries and maple syrup together until little bits remain. Add in coconut milk, blending until smooth, scraping down sides of bowl as necessary.
- Freeze: Evenly distribute mixture into 10 popsicle molds, filling almost to the top. Gently push stick into middle of mold. Freeze for at least four hours.
- Remove: To remove fudge pops from molds, you can let the molds sit out at room temperature for about 10 minutes, or run under hot water for about 20 seconds and gently apply pressure around mold to loosen before removing. Enjoy!!
Recipe Notes:
Nutrition Information
photography by: Erin Alvarez
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