Strawberry Popsicles (3 ingredients) – Delicious Meets Healthy


Made with just three ingredients, these vegan strawberry popsicles are the perfect way to cool off this summer. Made with coconut milk and fresh strawberries, you can feel great about enjoying these healthy ice pops!

strawberry popsicles with ice cubes

Summer is well and truly here, and what’s better than cooling off with a homemade popsicle?!

These strawberry popsicles are super quick and easy to make with just three basic ingredients. Made with fresh strawberries and coconut milk, they are a great healthy alternative to sugary ice pops.

Make up a big batch to enjoy from your freezer all summer long!

Be sure to check out my Frozen Strawberry Yogurt Bark and Strawberry Spinach Salad too!

close up image of popsicles with strawberries

Why you will love this recipe!

  • Easy to make: It takes minutes to make up a batch of these popsicles, you just have to be patient and let them freeze!
  • Kid-friendly: These strawberry popsicles are a great healthy treat for kids of all ages. They are creamy and sweet without being loaded with lots of sugar.
  • Healthier: These are one delicious ways to eat your vitamins thanks to the fresh strawberries. The coconut milk contains healthy fats and minerals too. They are also vegan and low carb.

Ingredients

  • Strawberries: Strawberries are a great source of vitamin C, folate and potassium as well as lots of antioxidants.
  • Coconut Milk: Use canned coconut milk rather than cartoned as it’s thicker and creamier. Full fat is better to use than lite.
  • Sweetener: I used stevia to keep these popsicles low carb, but any granulated sweetener can be used.
ingredients for strawberry popsicles

How to make strawberry popsicles

  • Add the strawberries to a food processor with one tablespoon of Stevia, blend all together until you have a smooth purée. Set aside.
  • Pour coconut milk into a bowl, add two tablespoons of Stevia and stir to combine.
  • Pour two tablespoons of the Strawberry purée into the popsicles mold, then add two tablespoons of coconut milk. Repeat this process of two tablespoons of strawberry purée and two tablespoons of coconut milk until the mold is full. Add a wooden stick and crumble some vegan and gluten-free cookies on top of the popsicle.
  • Place the popsicles mold into the freezer for about 4 – 5 hours or until the popsicles are completely frozen.
making strawberry popsicles - process images

How long do the strawberry popsicles keep?

These popsicles will keep well in the freezer for up to a month, after that time, the texture of the coconut milk can start to change a little, but they will still be good to eat.

To serve, remove the popsicles from the mold by running warm tap water over the outside of the mold for about 10 – 20 seconds. Gently pull the popsicle sticks out and enjoy!

Can you use frozen strawberries?

I found that the best results were with fresh strawberries, but you can make these with frozen if that’s what you have to hand. There’s no need to defrost them first, just pop them straight into your blender to make the puree.

stacked fruit popsicles

Can you make these with other types of fruit?

Yes! This strawberry popsicle recipe works great with all types of fruit. Cherry, blueberries, and mango all work great, so feel free to experiment!

Do you have to use coconut milk?

Coconut milk adds a nice subtle flavor to these keto strawberry popsicles and it’s so rich and creamy. You could also make these with plain or Greek yogurt for a similar texture.

close up of cream popsicles on ice cubes

TIPS FROM NELI’S KITCHEN

Recipe Notes and Tips

  • Puree the strawberries well so that is smooth with no lumps. You can use a food processor or a blender.
  • I prefer to add a little sweetener to these, but you can make these strawberry cream popsicles without if you prefer.
  • For best results use full fat coconut milk.
popsicles on a board

More Sweet Treats

Strawberry Popsicles

Made with just three ingredients, these vegan strawberry popsicles are the perfect way to cool off this summer. Made with coconut milk and fresh strawberries, you can feel great about enjoying these healthy ice pops!

Prevent your screen from going dark

Prep Time 10 minutes

Freezing time 5 hours

Total Time 5 hours 10 minutes

Servings 6 popsicles

Calories 169kcal

  • Add the strawberries to a food processor with one tablespoon of sweetener, blend all together until you have a smooth purée. Set aside.

  • Pour coconut milk into a bowl, add two tablespoons of sweetener and stir to combine.

  • Pour two tablespoons of the Strawberry purée into the popsicles mold, then add two tablespoons of coconut milk. Repeat this process of two tablespoons of strawberry purée and two tablespoons of coconut milk until the mold is full. Add a wooden stick and if you desire crumble some vegan and gluten-free cookies on top of the popsicle.

  • Place the popsicles mold into the freezer for about 4 – 5 hours or until the popsicles are completely frozen.

  • To serve, demold the popsicles by running warm tap water over the outside of the mold for about 10 – 20 seconds. Gently pull the popsicle sticks out and serve immediately.

  • Puree the strawberries well so that is smooth with no lumps. You can use a food processor or a blender.
  • I prefer to add a little sweetener to these, but you can make these strawberry cream popsicles without if you prefer.
  • For best results use full fat coconut milk.

Calories: 169kcal | Carbohydrates: 8g | Protein: 2g | Fat: 16g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 11mg | Potassium: 252mg | Fiber: 2g | Sugar: 5g | Vitamin A: 6IU | Vitamin C: 31mg | Calcium: 19mg | Iron: 1mg

Course Dessert, Snack

Cuisine American

Keyword coconut milk popsicles, fresh fruit popsicles, vegan strawberry popsicles

Did you make this recipe?

Use the tag #DeliciousMeetsHealthy when posting a picture of your recipe, and make sure to follow @deliciousmeetshealthy on Instagram!

Meet The Author: Neli | Delicious Meets Healthy

Welcome to my kitchen! I am Neli Howard and the food blogger behind Delicious Meets Healthy. I started Delicious Meets Healthy in 2014 while working in public accounting. While everything I did at work was very analytical and detail oriented, I have enjoyed cooking because I get to use my creativity and experiment with flavors and textures of different foods.





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