Strawberry Coconut Milk Popsicles

These strawberry coconut milk popsicles are creamy, fruity, and easy to make with just a few ingredients. You blend fresh strawberries with full-fat coconut milk, sweeten it just a little, and freeze it into refreshing popsicles. They’re naturally dairy-free and vegan, and you can prep them in minutes.

These popsicles taste like strawberries and cream, but with a tropical twist. They are great as a cold treat on hot days, after school, or as a light dessert. A simple make-ahead treat to keep in the freezer!

Indonesian Es Pontong

These creamy strawberry coconut pops are loosely inspired by es pontong, a style of homemade Indonesian ice pops often frozen in plastic tubes and sold by street vendors or made at home. The flavors vary, but coconut milk and tropical fruit are common, and they’re especially popular with kids. I grew up with versions like these, so making them in popsicle molds feels both nostalgic and fresh.

How to Make Strawberry Coconut Milk Popsicles

First, you blend strawberries, coconut milk, lemon juice, sugar, vanilla, and a pinch of salt until smooth. If you want a pretty look, press some thin slices of strawberry against the walls of your popsicle molds before filling them. Freeze until solid, and you’re done.

If the fruit floats to the top after pouring the mix into the molds, use a skewer or the popsicle stick to gently reposition it. Pressing strawberry slices against the sides before freezing makes them look extra nice once unmolded.

You can add shredded coconut or a splash of lime juice for a stronger tropical flavor.

Continue below for the full recipe with ingredients and step-by-step instructions.

Strawberry Coconut Popsicle

Try these coconut milk strawberry popsicles for a dairy-free summer treat. They’re easy to make, full of fruit flavor, and naturally vegan. Visit the site for the recipe, or save this pin for later!This recipe makes about 8 popsicles, depending on the size of your popsicle molds.

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Prep

10 mins

Rest

6 hrs

Total

6 hrs 10 mins

Servings

8

Ingredients

• 1½ cups fresh strawberriestrimmed and halved
• 1 can (13.5 oz) full-fat coconut milk
• 1 tbsp lemon juice
• 4 tbsp white sugar
• 1 tsp vanilla extract
• Pinch sea salt
• 1-2 small strawberriesfinely sliced (for decoration)

Instructions

1. In a blender, combine the halved strawberries, coconut milk, lemon juice, sugar, vanilla, and salt. Blend until smooth.
2. Finely slice 1–2 extra strawberries thinly (optional for decoration).
3. Press the strawberry slices against the inside walls of each popsicle mold.
4. Pour the mixture into the molds, leaving a little space at the top to allow for expansion.
5. If the fruit floats, use a skewer or popsicle stick to gently move it.
6. Insert the sticks and freeze until solid, about 5–6 hours or overnight.

Notes

Keep the popsicles in the freezer, stored in their molds or wrapped individually in parchment and placed in a freezer-safe bag or container. They keep for up to 1 month.

Nutrition

Per serving (1)

Calories

93 kcal

Carbs

10 g

Protein

1 g

Fat

6 g

Fiber

1 g

Sugar

8 g

Sodium

21 mg

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Recipe by Deborah Green

Want More Popsicle Recipes?

Here are some of my favorite popsicle recipes for you to try.

• Kiwi Lime Popsicles
• Mango Ginger Lime Popsicles

Deborah Green

I'm Deborah Green, Dish Full of Memories is where I share my recipe collection, a blend of Asian-Indonesian family recipes, Dutch favorites, and a pinch of New York. Join me in cooking the dishes and the flavors that have shaped my life. When I'm not in the kitchen, I enjoy gardening and photography.