Marbled Strawberry Coconut Popsicles — Sweet and simple marbled strawberry coconut popsicles, perfect for using up the leftover summer fruits and providing friends with tasty frozen treats!
I recently went to my friend’s city apartment and discovered that he was hiding a glorious secret garden in his backyard!
Not only did he have lemons, apples, rosemary and even sorrel, he had the ripest juiciest sweetest strawberries that were just waiting to be picked.
He kindly let me “harvest” them. And I proudly went home with my organic fresh strawberries. Of course, I knew I had to make something as beautiful as the strawberries were.
So out came these refreshing Strawberry Coconut Popsicles. I love them because they’re so beautiful, easy to make, vegan, dairy free and gluten free.
And no blender or food processor is required!
Ingredients Needed To Make Marbled Strawberry Coconut Popsicles
- Fresh sliced strawberries
- Coconut milk — The coconut milk is key to making this frozen dessert dairy free and vegan.
- White granulated sugar — You can also opt for maple syrup if you are following the paleo diet.
- Vanilla extract
- Balsamic vinegar
Can I Use Frozen Strawberries For This Ice Cream Recipe?
Fresh fruit is always highly recommended. However, you can opt for frozen strawberries, especially if fresh strawberries are not in season.
Keep in mind that frozen strawberries will take longer to heat into a sauce.
Whether you use fresh or frozen strawberries, slice them first as it will lessen your heat time.
How To Make Marbled Strawberry Coconut Popsicles
In a small sauce pan, add the strawberries, 2 tablespoons sugar and balsamic vinegar together.
Gently heat the strawberry mixture on low to medium heat. Blend until smooth or until the sugar dissolves and the sauce thickens (about 5-8 minutes).
Remove from heat.
While the strawberries are cooling: Mix the coconut milk, remaining sugar and vanilla extract together.
Then, gently warm it in a saucepan or microwave so that the sugar melts.
If you’re using a microwave, nuke it for 30 secs. If in a small saucepan, heat on low for about 2-3 minutes.
In your popsicle mold, add one layer of the strawberry mixture, followed by another layer of the coconut.
Alternate the layers until the mold is full.
Insert popsicle sticks.
Freeze for about 4-6 hours, or however long it takes for the popsicles to become solid.
Then, enjoy your new strawberry coconut milk popsicles!
How Long Do Homemade Popsicles Keep?
Popsicles will keep 6-8 months in the freezer (if stored at a constant temperature).
Removing popsicles from its mold can be tricky.
A trick to getting them out is to run the popsicle mold under hot water for 10 to 15 seconds.
More Easy Popsicle Recipes To Try
For more easy homemade popsicle recipes to try, check out a few favorites from the archives —
- Whole30 Coconut Kiwi Popsicles
- Peaches & Cream Popsicles
- Strawberry Poptails
- DIY Gilded Gemstone Popsicles
- Roasted Peach & Cherry Popsicles
- Spiked Crush Watermelon Popsicles
Marbled Strawberry Coconut Popsicles
Marbled Strawberry Coconut Popsicles Recipe
- Small sauce pan
- Popsicle mold
- Popsicle sticks
- 2 1/2 cup fresh sliced strawberries
- 1 can coconut milk
- 4 tbsp sugar
- 1 tsp vanilla extract
- 1/2 tbsp balsamic vinegar
- In a small pan, add together the strawberries, 2 tablespoons sugar and balsamic vinegar.
- Gently heat it on low to medium heat, until the sugar dissolves and the sauce thickens (about 5-8 minutes). Then, remove from heat.
- While the strawberries are cooling, mix the coconut milk, remaining sugar and vanilla extract together.
- Gently warm it in a saucepan or microwave so that the sugar melts. If you’re using a microwave, nuke it for 30 secs. If in a small saucepan, heat on low for about 2-3 minutes.
- In your popsicle mold, add one layer of the strawberry mixture, followed by another layer of the coconut.
- Alternate the layers until the mold is full.
- Freeze for about 4-6 hours, or however long it takes for the popsicles to become solid.