This Strawberry and Coconut Milk Popsicles Recipe is so fast and easy you won’t need to chase the ice cream man down the street. Just pop them in the freezer for a quick after school snack or late summer treat.
Waiting for the sound of the ice cream man and the excitement of grabbing our pennies and chasing his truck down the street is one of my favorite childhood memories. It seemed like time would freeze when one of my brothers or sisters would hear the musical sound from his little white truck and yell, “ice cream man!”
I hate to admit that our family is rarely home in the late afternoon with ball practice and piano lessons and waaaaay over scheduling but, I still try to have something frozen and cold (not to mention a little bit healthy)in the house when the kids get home from school. These Strawberry Coconut Milk Popsicles are a favorite of everyone in the family. The fresh strawberry puree is both sweet and tart and goes so nicely with the creamy coconut milk and yogurt.
You know it is a great recipe when your family remembers it and begs you to make it again and again. I previously shared this recipe on MothersNiche.com.
Here’s how to make Strawberry Coconut Milk Popsicles:
This recipe made 10 popsicles with this popsicle mold. Please feel free to use any mold you have at home or even use small paper drinking cups for your molds. Just peel away the paper when they are frozen. Don’t forget the popsicle sticks! Here is a link to other popsicle molds found on Amazon.
- Rinse fresh strawberries and remove the stems. Cut the berries in half or into quarters. Place in the bowl of a food processor.
2. Add the sugar and lime juice then, pulse berry mixture in the food processor until the berries are a chunky puree.
Taste the berries to make sure they are sweet or tart enough for your family and friend.
**Remember that the berry mixture should be a little sweeter than normal because eating frozen foods reduces the flavor**
3. Divide the strawberry mixture and spoon into the bottom of the popsicle molds to about 1 inch deep.
4. Layer about 1 inch of the coconut milk/yogurt on top of the berries.
5. Repeat the strawberry layer and top with another coconut milk layer.
6. Place a popsicle stick into the center of each popsicle and then freeze until solid.
Dip the molds in warm water to loosen the popsicles and remove popsicles from the molds. Then, freeze each Strawberry Coconut Milk Popsicle in its own sandwich bag for a fast and easy snack to go.
I hope you love this recipe as much as we do! You can leave a comment on this post or on Facebook. Be sure to “Like” the Everyday Southwest Fan Page and sign up or our free email updates so you won’t miss a single recipe!
–posted by Sandy
- 1 pound fresh strawberries
- 1 large, juicy lime, juiced (about 2-3 tablespoons)
- ½ cup granulated sugar
- 1 cup plain yogurt
- 1 cup coconut milk (regular, not light, was used)
- ⅔ cups granulated sugar
- ½ teaspoon vanilla
- Wash popsicle molds and place in the freezer along with sticks to chill.
- Wash strawberries and remove stems, place in bowl of a food processor. Slice large ones in half so that berries are similar in size. Pulse food processor until berries finely diced but, there is still texture to the berries.
- Juice lime and add to chopped berries.
- Sprinkle sugar over strawberries and stir to combine. Set aside while preparing rest of popsicles so that the berries will create their own juice.
- In a mixing bowl, combine yogurt, coconut milk and sugar. Add vanilla.
- Remove the popsicle molds from the freezer. Layer two spoonfuls of strawberry mixture into the bottom of the molds. Carefully pour an inch or so of the coconut mixture over the berries. Repeat the layers until the molds are filled.
- Put popsicle sticks into centers of popsicles place top on molds and put in freezer. Freeze for 6 to 8 hours or overnight.