Red Berry Coconut Milk Popsicles

I want to start by saying these are the simplest things to make. They’re also incredibly tasty. I mean, just look at my children’s faces trying them for the first time!

Using just a handful of ingredients, including coconut milk as the base, these red berry popsicles are the perfect alternative for anyone looking for a healthy treat for themselves or their kids.

While traditional desserts of dairy ice cream are full of sugar and other nasties, these ice pops are dairy free, gluten free and plant based so perfect for vegans.

If you haven’t used coconut milk before I used Vita Coco, which contains no added sugar and is packed with calcium and vitamins. Brilliant for little people!

Makes: 6-8
Prep time: 10 minutes
Freeze time: 4 hours

Ingredients: 

  • 150g (1 cup) strawberries, hulled
  • 150g (1 cup) raspberries
  • 2 tbsp maple syrup
  • 360ml (1½ cups) Vita Coco coconut milk
  • 1 tsp vanilla bean paste or extract

Instructions:

  1. Whisk together the coconut milk, vanilla and 1 tbsp of the maple syrup, until smooth. Taste mixture for sweetness, add more maple syrup if desired.
  2. Put the strawberries, raspberries and remaining 1 tbsp of maple syrup in a blender, mix until smooth and combined.
  3. For a creamy popsicle: Stir the berry puree into the coconut milk and divide evenly between the molds. Freeze for 30 minutes, then insert the popsicle sticks and continue to freeze for 4 hours, or until completely frozen.
  4. For a layered popsicle: Fill each mould with a thin layer of coconut milk, pour a layer of berry puree on top. Repeat layering until popsicle is full. (If you want more defined layers place in the freezer for 5 minutes in-between each layer). Freeze for 30 minutes, then insert the popsicle sticks and continue to freeze for 4 hours, or until completely frozen.
  5. When ready to eat, run the outside of the popsicle mold under hot water for 10 to 15 seconds. Remove the cover and gently pull on the popsicle sticks.

You can substitute the maple syrup for honey, granulated sugar or agave, if you prefer.

I personally think the creamy popsicles taste better, however, the layered alternatives are a lot prettier.

You can make these ice pops with any berries, fresh or frozen, or any pureed fruit you like, you’ll just need to adjust the sweetness as necessary.

For a more creamier popsicle use full-fat coconut milk in a can.

These are definitely not just for the summer months! They’re perfect all year around, after breakfast, lunch or dinner.

As you can see my daughter, still dressed in her nightie, is eating one after breakfast. Well, why not, they’re healthy after all…

To receive extra ‘awesome mum’ points, why not add edible glitter to the top, as the piece de la resistance…

I’m going to make vanilla, chocolate and strawberry coconut milk ice cream too – a modern take on a tub of Neopolitan (how very 80s, I know!) So pop back in a few days and I’ll have the recipes for you. If I have any coconut milk left I might even make some Oreo cookie popsicles.

Disclaimer: This post is written in collaboration with Vita Coco coconut
milk. All photos and words are 100% honest and my own.


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