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.
We’re finally feeling the summer weather (it’s the middle of June for goodness sakes) and I could not be happier.
The blue skies, long days and copious amounts of cold summer desserts.
ALL ABOUT IT.
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 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 officially being here, I needed to share another popsicle recipe for you – but a homemade popsicle made with good-for-you ingredients.
Coconut Strawberry Popsicles
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 if making these for the kiddos.
Plus homemade popsicles are just too fun and so simple to make.
How to Make Homemade 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.
You just need THREE INGREDIENTS for this recipe:
- frozen strawberries – Make use of your strawberry freezer stash! (Or is it just us Michiganders who stock up on local strawberries in our super short season?)
- 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.
First you’ll break down the frozen strawberries (and add the maple syrup) into little bits. Then you’ll add the coconut milk and continue blending until smooth and creamy.
The longer you blend, the more the strawberries will break down.
Next evenly distribute the popsicle mixture into the molds and pop the 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.
Running the mold under hot water will help them release as well.
I hope you make these coconut milk and strawberry popsicles this summer!
More Summer Strawberry Recipes to Love
- Paleo Coconut Flour Strawberry Shortcake
- Paleo Cashew Coconut Butter Strawberry Freezer Fudge
- Chocolate Strawberry Covered Cheesecakes {gluten free friendly}
- Simple Strawberry Crisp {gluten free}
- Vegan & Gluten Free Strawberry Shortcakes
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
How to Make…
3-Ingredient Coconut Strawberry Popsicles {vegan, paleo}
Just three ingredients needed for these vegan and paleo Coconut Strawberry Popsicles. Use your local frozen strawberry stash to make this healthier summer treat!
- Prep Time: 4 hours
- Total Time: 4 hours
Ingredients
-
2 ½ cups frozen strawberries
-
2 TBSP maple syrup (or date paste)
-
1 – 14 oz can full-fat coconut milk (room temp and shaken)
Instructions
- 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.
- 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.
- 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!!
Recipes Notes:
*You can use lite coconut milk, but the popsicles won’t be as creamy. Full-fat canned coconut milk will yield the best texture, in my opinion.
Maple syrup can be omitted if desired.
Recipe adapted from Food52.
photography by: Erin Alvarez
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