Coconut Milk Popsicles (Dairy Free)
Coconut Milk Popsicles – These dairy-free and vegan popsicles are made with just 5 simple ingredients! They’re perfect for a refreshingly sweet (and healthier) summer treat.
Why We Love This Easy Popsicle Recipe
As soon as the warm weather hits our family is ready for lots of icy treats. But after noticing how much we were spending on “the good popsicles” in the freezer section, we decided to make our own.
Not only are they more budget-friendly and wrapper-free, but homemade popsicles are also terrific to customize with your favorite flavors and dietary preferences! These rich and creamy Coconut Milk Popsicles are vegan, dairy-free, gluten-free – and can even be made refined sugar-free.
Bonus: Coconut ice pops are easy to prep in only 5 minutes with 5 simple ingredients. Before you know it you’ll be enjoying the best sweet, frosty, and (slightly) healthy summertime treats!
5 Ingredients Needed
- Unsweetened coconut milk – full fat
- Shredded sweetened coconut – adds fantastic texture
- Granulated sugar – or preferred sugar alternative
- Vanilla extract – brings together the sweet flavors
- Salt – a pinch to balance the sweetness
How to Make Dairy-Free Coconut Popsicles
Warm the coconut milk to dissolve all the fat chunks. You can do this by placing it in a saucepot and setting it over medium heat for 3-5 minutes. Or pour the coconut milk into a microwave-safe bowl and cook until smooth, 1-3 minutes.
Pro Tip: Do not bring the coconut milk to a boil – only heat as high as necessary to melt the coconut fat.
Let cool slightly and pour the warm smooth coconut milk into the jar of a blender. Add the shredded coconut, sugar, vanilla, and salt.
Puree until mostly smooth. It’s ok to have little flecks of shredded coconut in the mix. They create a good texture after frozen!
Next, pour the coconut mixture into standard popsicle molds. You should be able to fill 10-12 molds.
Then cover with the mold topper and place a popsicle stick down in each mold.
Get the Complete (Printable) Homemade Coconut Popsicles Recipe Below. Enjoy!
Freeze until hard, 3+ hours.
Then flip the popsicle mold over and run warm tap water over the bottom to help release the popsicles.
Gently pull them out of the mold and serve.
Recipe Variations
- This recipe is gluten-free and dairy-free, and can also be made with other sweeteners to be refined sugar-free. Try coconut sugar or your preferred granulated sugar alternative.
- Feel free to add other flavors! Make chocolate coconut milk ice pops by adding 1/4 cup of quality cocoa powder as you heat the other ingredients on the stovetop.
- Add a cup of fresh hulled strawberries, blackberries, or raspberries to the blender for dairy-free berries and cream popsicles!
- Try other add-ins! Before the mixture is poured into the molds, sprinkle in your favorite extra goodies. Here are a few ideas to get you started:
- Extra whole shredded coconut
- Chocolate chips
- Rainbow or chocolate sprinkles
- Chopped macadamia nuts
- As-is this homemade popsicles recipe prepares 10-12 treats. Easily halve or double ingredients to make however many pops you need.
Frequently Asked Questions
How do you make creamy popsicles not icy?
Be sure that you thoroughly heat the coconut milk and sugar on the stovetop. The sugar needs to be fully incorporated to keep the popsicles firm, soft, and not icy.
How do you make this homemade popsicle recipe without molds?
No ice pop mold? No problem! Paper cups also work well in a pinch. Place cups on a rimmed baking sheet, and fill each cup 3/4 of the way with the coconut mixture. Place a layer of plastic wrap tightly on each, and stick a popsicle stick thru the middle. Pro Tip: secure the plastic wrap around the cups with a rubber band.
How long do coconut milk popsicles take to freeze?
Coconut ice pops need at least 3 hours in the freezer to set firm.
How long do homemade ice pops keep well?
They will last for up to 3 months in the freezer. For maximum freshness, I suggest that you wrap coconut milk popsicles individually in plastic wrap.
Looking for More Dairy-Free Frozen Dessert Recipes?
- 4-Ingredient Avocado Ice Cream
- Grapefruit Basil Sorbet
- Best Coconut Milk Ice Cream
- No-Churn Mocha Mint Chip Vegan Ice Cream
- Paletas (Mexican Popsicles)
Coconut Milk Popsicles (Dairy Free)
Ingredients
- 2 – 13.5 ounce cans unsweetened coconut milk full-fat
- 1 cup shredded sweetened coconut
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Warm the coconut milk to dissolve all the fat chunks. You can do this by placing in in saucepot and setting over medium heat for 3-5 minutes. Or pour the coconut milk in a microwave safe bowl and cook until smooth, 1-3 minutes. * Do not bring the coconut milk to a boil – only heat as high as necessary to melt the coconut fat.
- Pour the warm smooth coconut milk in the jar of a blender. Add the shredded coconut , sugar, vanilla, and salt. Puree until mostly smooth. (It’s ok to have little flecks of shredded coconut in the mix. They create a good texture after frozen.)
- Pour the coconut mixture into standard popsicles molds. You should be able to fill 10-12 molds. Then cover with the mold topper and place a popsicle stick down in each mold.
- Freeze until hard, 3+ hours. Then flip the popsicle mold over and run warm tap water over the bottom to help release the popsicles. Gently pull them out of the mold and serve.
Video
Notes
Nutrition
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You should try to add diced jackfruit or mango. This will be great too :)
this popsicle recipe is out of this world, thank you for sharing!
Hi. I am new to your recipes and website. Can you make this ice cream in a 1.5 qt ice cream maker? If so I’d there any changes I should make. Make more than one batch to accommodate for the size?
Hi Sharon,
It should be able to fit in a 1.5-2 quart machine. Let me know how it turns out!
So light and refreshing for summer. So much flavor packed in, too!
Even my picky kids loved these! I will make them all summer long!
These popsicles were absolutely delicious; my whole family loved them! Thanks for sharing