These naturally-sweetened strawberry popsicles could not be easier to throw together with 4 simple ingredients! They’re gluten free, paleo, vegan, and easily adaptable to be low carb or keto. Make a batch for your family today!
I’ll keep this short and sweet since it’s a Saturday afternoon, and you can make these popsicles more quickly than you can read a long blog post.
Plus, I have faith in you that you’re an adult human who has lived through the month of August before, and therefore understands the unparalleled refreshment that a popsicle offers.
These popsicles came from a need to clean out the fridge. We went strawberry-picking on a rainy day in June, and brought home way too many over-ripe, damn strawberries. They were juicy and succulent for the first few days and then started toeing the line between perfectly ripe and mushy and fuzzy.
I had to do something with them. I had already made a pie, didn’t feel like freezing them for smoothies, and had an open can of coconut milk to use up. Voila: popsicles!
But, really, it doesn’t matter where these popsicles came from.
What I need you to know about these popsicles – really, you need to know – is how rich, fruity, and summery these are. When something that is so mind-bogglingly simple to make, you may not expect much of them.
But that first bite is surprising. The texture is rich and creamy, not icy in a way that hurts your teeth. The flavor is sweet, but not sticky, and not overwhelming. It tastes like concentrated, ripe berries. Exactly how you’d want a a bite of something with “strawberries” in the name to taste.
Tips for Popsicle Success
Although this is a simple recipe made from just a few straightforward ingredients, I know there will be questions. So I will try to answer some of them in advance, but if you have any additional concerns, please leave me a comment below and I will happily answer you as quickly as I can!
What kind of equipment do you need for this recipe?
Equipment is the number one question I get on recipes like these.
You need two somewhat special pieces of equipment to make these popsicles, and there is no easy way around them. First, you need a food processor of blender. This will ensure the strawberries are pureed into a smooth and uniform consistency and well mixed with the coconut milk, vanilla extract, and maple syrup (if you use it).
I used a Magic Bullet mini blender and it worked great. You can use whatever you have on hand.
The second, and pretty important, piece of equipment you’ll need for this recipe is, of course, a popsicle mold. You can use whatever mold you have, but I absolutely love this one for two reasons:
- It makes small popsicles. The old one we had was so big that my son would get 1/3 of the way through a popsicle and be done. This one makes more manageable servings (for kids of all ages).
- It has a double case so that you can put warm water in the outer case and insert the inner case to loosen the popsicles from the mold, so you can easily remove them.
However, the popsicle molds I use are plastic, which is not my favorite. We make popsicles so rarely (see: 3 months of popsicle weather here ?) that I look the other way, but if you are concerned, they make stainless steel popsicle molds too.
Are these popsicles allergen-friendly?
They certainly are! They’re gluten free, paleo, egg free, refined sugar-free, and dairy free. They’re also vegan and probably keto, too, if you omit the added sweetener (maple syrup or honey). Just know that they won’t be as sweet then, and you may want to cook down the strawberry puree for a more concentrated sweetness. It’s up to you.
Obviously, if you’re allergic to strawberries or coconut, these are not for you. If strawberries are a problem, try mango, blueberries, or peaches instead.
How many popsicles does this recipe make?
That depends entirely on the mold that you’re using. In my molds (the ones linked above), this recipe yields 7-8 popsicles.
Are these popsicles kid-friendly?
You’d better believe it. My son and husband love these. So, yes, kids of all ages clamor for these!
Strawberries and Cream Popsicles
- 1 cup diced hulled strawberries
- 1/3 cup full fat coconut milk
- 2 Tablespoons pure maple syrup
- 1/4 teaspoon pure vanilla extract
- In a high speed blender, puree all ingredients until smooth.
- Taste and adjust ingredients as desired.
- Pour the puree into popsicle molds and top with handles.
- Freeze at least 6 hours, or until solid.
- These keep, frozen solid, for up to a month.
- Yield and nutrition information will vary, based on your popsicle molds.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 39Total Fat: 2gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 2mgCarbohydrates: 5gFiber: 0gSugar: 4gProtein: 0g
Yield and nutrition information will vary, based on your popsicle molds.
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