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
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.
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.