Why You’ll Love This Strawberry Coconut Cream Popsicles

• They’re incredibly creamy, not icy. The secret is the full-fat coconut milk, which gives them a luxuriously smooth texture that melts in your mouth, unlike water-based pops that can be hard and crystalline.
• The flavor is perfectly balanced. You get the bright, sunny sweetness of ripe strawberries playing against the rich, tropical notes of coconut. A little maple syrup ties it all together without being overly sweet.
• They’re a healthier indulgence. Made with whole fruits and natural sweeteners, you can feel good about enjoying one (or maybe two) on a hot day. It’s a treat that truly satisfies.
• They’re so fun and customizable. Honestly, this recipe is a template. You can swirl in some mango puree, add a few dark chocolate chips, or even layer it with a vanilla coconut base for a stunning effect.

Ingredients & Tools

• 2 cups fresh strawberries, hulled and roughly chopped
• 1 (13.5 oz) can full-fat coconut milk, well-shaken
• 3 tablespoons pure maple syrup, or to taste
• 1 teaspoon pure vanilla extract
• A pinch of fine sea salt
• 1 tablespoon fresh lemon juice (optional, but brightens the flavor)

Tools: A blender, popsicle molds, and popsicle sticks.

You’ll notice I specify full-fat coconut milk—this is non-negotiable for that dreamy creaminess. Light coconut milk will leave you with icy pops. And for the strawberries, the riper and redder they are, the more vibrant your popsicles will be, both in color and flavor. A little goes a long way with the maple syrup; you can always add more after blending if your berries aren’t super sweet.

Serves: 6-8 popsicles | Prep Time: 15 minutes | Freeze Time: 4-6 hours | Total Time: 4+ hours (mostly inactive)

Before You Start: Tips & Ingredient Notes

• Is your coconut milk separated? That’s actually a good sign! It means you’ve got the full-fat stuff. Just shake the can vigorously before opening, or if it’s being stubborn, gently warm the unopened can in a bowl of warm water for a few minutes.
• How ripe should the strawberries be? Honestly, the sweeter, the better. If your berries are a little tart, you might want to add an extra tablespoon of maple syrup. Taste your puree before freezing—it should taste a touch sweeter than you’d like, as freezing dulls sweetness.
• Why the lemon juice? It’s not just for tartness. The acid in the lemon juice actually helps the strawberry flavor pop and keeps the color a beautiful bright red. It’s a tiny step with a big impact.
• Don’t skip the salt. I know it seems odd in a sweet treat, but that pinch of salt is the magic wand that balances all the flavors and prevents the popsicles from tasting flat.

How to Make Strawberry Coconut Cream Popsicles

Serving Suggestions

Complementary Dishes

• A simple summer fruit salad — The freshness of melon, pineapple, and blueberries creates a lovely, light contrast to the rich, creamy popsicle.
• Grilled shrimp or chicken skewers — The smoky, savory notes from the grill make these popsicles taste even more like a tropical vacation dessert.
• A fresh green salad with a citrus vinaigrette — A light, zesty salad cleanses the palate and makes the sweet pop feel like a truly special finale.

Drinks

• Sparkling water with a lime wedge — The bubbles and citrus are incredibly refreshing and won’t compete with the delicate flavors of the popsicle.
• A crisp, unoaked Chardonnay or Sauvignon Blanc — The wine’s acidity cuts through the creaminess beautifully, creating a very sophisticated adult treat.
• Iced green tea — Its slight bitterness and clean finish make it a surprisingly perfect, non-alcoholic partner.

Something Sweet

• A small square of dark chocolate — Let it melt on your tongue after a bite of popsicle. The combination of berry, coconut, and dark chocolate is honestly divine.
• A delicate, buttery shortbread cookie — You can even crumble it over the popsicle for a little textural crunch.
• A simple drizzle of melted coconut butter — For the ultimate coconut lover, this amplifies the tropical vibe in the most delicious way.

Top Mistakes to Avoid

• Mistake: Using light coconut milk. This is the number one reason popsicles turn out icy and disappointing. You need the fat content from the full-fat version for that creamy, luxurious texture.
• Mistake: Not tasting the mixture before freezing. Freezing mutes sweetness. If your puree doesn’t taste sweet enough now, your frozen popsicle will taste bland. Adjust the sweetness while it’s liquid!
• Mistake: Overfilling the molds. The mixture expands as it freezes. If you fill them to the absolute brim, you’ll have a sticky mess in your freezer. That little bit of headspace is crucial.
• Mistake: Trying to unmold without warming. Yanking on the stick will only lead to breakage and frustration. A quick run under warm water is the foolproof method for a perfect release every time.

Expert Tips

• Tip: For a swirled effect, don’t blend completely. Pulse the blender a few times at the end so you have a few small chunks of strawberry throughout. It looks gorgeous and gives little bursts of intense fruit flavor.
• Tip: Add a textural surprise. Before freezing, stir in a tablespoon or two of unsweetened shredded coconut or mini dark chocolate chips into the puree. It adds a wonderful little crunch.
• Tip: Make them boozy (for adults!). Add a tablespoon of coconut rum or vodka to the blender. The alcohol prevents the pops from freezing rock-solid, making them a bit softer and scoopable. Just label them clearly!
• Tip: No popsicle molds? No problem. Use small paper cups. Pour the mixture in, cover the top with foil, and then poke a popsicle stick through the foil to hold it upright. Peel the cup away when frozen.

FAQs

Can I use frozen strawberries?
Absolutely, you can! There’s no need to thaw them completely, but letting them sit out for 10-15 minutes will make them easier to blend. Using frozen berries might result in a slightly thicker puree and can sometimes make the final popsicle a bit more icy, but the convenience is often worth it, especially when strawberries are out of season.

How long do these popsicles keep in the freezer?
They’ll keep their best texture and flavor for about 2-3 weeks. After that, they can start to develop freezer burn or become a bit too hard. For the freshest taste, I recommend enjoying them within the first week. Make sure they’re stored in an airtight container or are well-wrapped if your molds don’t have a lid.

Can I make these without a blender?
It’s tricky, but not impossible. You’d need to mash the strawberries super finely with a fork or potato masher and then whisk them vigorously with the other ingredients. The texture won’t be as smooth and uniform—you’ll have more of a rustic, chunky pop—but it can still be delicious. A blender really is the best tool for the job here.

My popsicles are too hard to eat! What can I do?
This usually happens if they’ve been frozen for a very long time or your freezer is extra cold. Let the popsicle sit at room temperature for 5-7 minutes before trying to eat it. This slight thawing will soften it to the perfect creamy consistency. You can also try the adult tip of adding a tiny bit of alcohol to the mix next time to prevent rock-hard freezing.

Can I use a different sweetener, like honey or sugar?
Yes, both work well. Honey will impart its own distinct flavor, which can be lovely. If using granulated sugar, you might want to blend the mixture for an extra 30 seconds to ensure the sugar crystals are fully dissolved. The liquid measurement might vary slightly, so start with a little less and adjust to your taste.