4 Ingredient Coconut Berry Popsicles (vegan, refined sugar-free)


I can’t stop with the popsicles. The truth is, I don’t want to. I have about  142 more popsicle ideas floating around in my head, and my only worry is that there aren’t enough days in summer to post them all.


These pops are as refreshing as an island breeze, with a subtle sweetness and deliciously creamy coconut base. You only need 4 ingredients and about 10 minutes of your time to whip up this summertime treat. So simple, but so tasty! Think of this super easy recipe as inspiration to get you on that popsicle train. Before you know it, you’ll have dreamed up 142 more flavors and find yourself calling all the stores in a 15 mile radius to ask if they carry popsicle molds.

Happy popsicle making!

Vegan Coconut Berry Popsicles

  • 1 + 1/4 cups coconut milk, homemade or canned/tetra pak* (higher fat coconut milk will yield creamier results, so homemade or canned is best, while the coconut milk beverages in the refrigerator section will not be as creamy)
  • 1 tbsp maple syrup (or to taste) or try using dates or stevia/erythritol for completely sugar-free
  • 1 tsp vanilla extract, or you can use a pinch of vanilla from a scraped vanilla bean or vanilla bean powder
  • 1 heaping cup of thawed frozen mixed berries (or any fruit of choice) mashed with a fork to form a rough puree or you can pulse in a mini food processor

To make:

Simply blend the coconut milk, maple syrup and vanilla. Add mixture to popsicle mold, filling 3/4 of the way. Fill the remaining space with berries. To get the “berries on the bottom” look allow the pops to freeze for about 20 minutes, then add it in. Add in the sticks while they are still soft enough to push them through.

Alternative methods:

I played around with these pops to see if I could reduce the ice crystals. To make them creamier you can try several things. If you’re using homemade coconut milk, try adding a pinch of guar (bean) gum, this is often what is added to canned coconut milk to make it creamy. You can also try adding a little rum or vodka, maybe just a couple teaspoons (as long as you’re not serving to small children). You could also refrigerate your canned coconut milk beforehand and skim off just the cream to use in the recipe, for an extra rich and creamy popsicle. Another method is to freeze the coconut milk mixture in ice cube trays, then use a food processor or high speed blender (like Vitamix or Blendtec) to churn the cubes into coconut “ice cream” then fill your popsicle molds. Pre-churning helps reduce some icy-ness. Personally, I don’t mind a little frostiness in my popsicles, as this makes them extra cold and refreshing, but these suggestions are here if you want to play around with it.

*Homemade Coconut Milk:

One of these days I really just need to do a post on how I make my own coconut milk, since it’s just about the easiest thing to do, and you do not need a high speed blender. Simply add a cup of shredded unsweetened coconut shreds to your blender and then add a cup of hot (nearly boiling) water. Let it sit for a good 15 minutes. Then add 1-3 more cups of room temperature filtered water. The amount of water you add depends on how rich and creamy you want it. For a richer milk, add less. For a thinner milk, add the full 3 cups. Blend on high for a minute and then strain through a fine mesh strainer or nut milk bag. Done! This should only be kept for about 3 days in the fridge.



15 thoughts on “4 Ingredient Coconut Berry Popsicles (vegan, refined sugar-free)

  1. Heidi Kokborg says:

    These look so good! I know what I’ll be making this summer. I need to print out so many of your recipes, Larice. I always forget to make them because I don’t have them right on hand when I need to cook. Surely I need to starting a printing marathon at my parents house tomorrow and print out a bunch of your yummy recipes so I can get cooking! Thanks for always inspiring me with plantbased and healthy recipes! 🙂

    By the way, do you have a photography tips? Your pics always look fantastic!

    Have a wonderful weekend, my friend 🙂

    Liked by 1 person

    • Larice says:

      Aw thanks Heidi!! I’m so glad you’re finding lots of recipes that look good to you! I need to do some updating to the blog so my recipes are more printer-friendly! One of these days! For the photography, I just keep practicing and trying different things. Sometimes I take about 60 or more pictures and only get one good shot! For me, finding good light is key (and also a huge challenge in our shady yard and dark house). I’m still learning to work with light and there’s so many things about my camera I need to learn, but over time my photos have improved. You should see some of my first photos on the blog! 🙈 I have bought some books like Food Photography: Snapshots to Great Shots, which was helpful, and I spend a lot of time studying other bloggers photos, like on food gawker.com for instance. I’m always looking for inspiration. I appreciate your kind words dear, means so much to me! Hope you have a fabulous weekend Heidi!:)


      • Heidi Kokborg says:

        Thank you so much for your reply, Larice! 🙂 I’ll definitely pay more attention to other bloggers picture to inspire me. I might also buy the book. Again thanks. You’re the best!

        Liked by 1 person

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