Fresh Strawberry Coconut Milk Popsicles

Strawberry and Coconut Milk Popsicles are sweet and tart and creamy all in the same bite! Fast and easy too!

You won't need to chase the ice cream man down the street. Just pop these healthy strawberry popsicles 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 seems 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!"

You won't have to wait for "The Man," with these delicious (and healthier) Strawberry Coconut Milk Popsicles in your freezer. 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 popsicle recipe when your family remembers them and begs you to make it again and again.

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.

If you want to make the Keto friendly, swap out the strawberry puree for this Keto Strawberry Ice Cream recipe.

1. 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.

Quick Tip:

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

Fresh Strawberry Coconut Milk Popsicles

Sandy Hoopes

Not too sweet, not too tart and just the right amount of healthy is packed into these fast and easy Summertime treats.

5 from 3 votes

Print Recipe Pin Recipe

Course Dessert

Cuisine American

Servings 6 to 10

Ingredients

  

• 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

Instructions

 

• 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.