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–+ servings
a stack of coconut milk and strawberry popsicles
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Homemade Coconut Milk Strawberry Popsicles

Course Dessert, Snack
Cuisine American
Prep Time 15 minutes
Freezing time 4 hours
Total Time 4 hours 15 minutes
Servings 10 popsicles
Calories 134kcal
Author Wanda Simone

Equipment

  • 1 blender
  • 1 mixing bowl
  • 1 Tablespoon
  • 1 popsicle mold
  • 10 popsicle sticks

Ingredients

  • 1 14.5-ounce can coconut milk
  • 1 pound fresh or frozen strawberries washed and hulled
  • 3 Tablespoons stevia split
  • 1 cup Graham Cracker crumbles

Instructions

  • In the blender, blend the strawberries with 1 Tablespoon stevia.
  • In a medium bowl, mix the coconut milk with 2 Tablespoons stevia.
  • Pour 2 Tablespoons of the strawberry puree into each of the popsicle molds.
  • Then add 2 Tablespoons of the coconut milk mixture to each one.
  • Repeat this process of adding 2 Tablespoons strawberry puree and 2 Tablespoons coconut milk until the molds are almost full.
  • Push a popsicle stick about halfway down into each mold.
  • Sprinkle Graham Cracker crumbs over the top.
  • Freeze until solid, about 4 to 5 hours.

Notes

  • If you're using frozen strawberries, thaw them before putting them in the blender.
  • The graham cracker crumbles can be replaced with any other type of crushed cookie that you want to use. Or omit them altogether for a healthier option.
  • If the popsicles are hard to remove, run the outside of the mold under warm water for a few seconds to loosen them before gently pulling the popsicle out.
  • These popsicles can be stored in the freezer for up to 1 month.

Nutrition

Calories: 134kcal | Carbohydrates: 11g | Protein: 2g | Fat: 10g | Saturated Fat: 8g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 65mg | Potassium: 176mg | Fiber: 1g | Sugar: 4g | Vitamin A: 5IU | Vitamin C: 27mg | Calcium: 22mg | Iron: 2mg