Strawberry Banana Coconut Milk Popsicles Recipe
Refreshing and creamy strawberry banana popsicles made with coconut milk and sweetened naturally with maple syrup. Perfect for a healthy, fruity treat that’s easy to prepare and freeze.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 10 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Freezing
- Cuisine: American
- Diet: Vegan
Ingredients
Base Ingredients
- 1 can (13.66 ounces) coconut milk
- 1 pint fresh strawberries, chopped, divided
- 1 medium banana, sliced
- 2 tablespoons maple syrup
- 12 freezer pop molds or 12 paper cups (3 oz. each) and wooden pop sticks
Instructions
- Blend the ingredients: Place the coconut milk, 1-1/2 cups of the chopped strawberries, banana slices, and maple syrup into a blender. Cover and puree until smooth. For a seed-free texture, strain the mixture through a fine mesh sieve.
- Fill the molds: Divide the remaining chopped strawberries among the freezer pop molds or paper cups. Pour the pureed mixture into each mold until three-quarters full.
- Insert sticks and freeze: Place holders on the molds or cover paper cups with foil, inserting wooden pop sticks through a slit in the foil. Freeze the popsicles until firm, at least four hours.
- Serve: To remove popsicles, run freezer molds under warm water briefly or let paper cup pops sit at room temperature for five minutes to loosen before serving.
Notes
- To avoid strawberry seeds in the popsicles, strain the pureed mixture before filling the molds.
- Using canned coconut milk adds creaminess and richness without dairy.
- Maple syrup provides natural sweetness; adjust amount to taste.
- For easier removal, briefly run molds under warm water or let pops sit at room temperature.
- These popsicles are perfect for a vegan and dairy-free dessert option.