A refreshing twist on a summer classic, these popsicles blend ripe strawberries, creamy coconut milk and a fun cookie coating. They’re quick to make, wholesome, and perfect for all ages!
The Ingredients
- Strawberries. Use fresh, ripe strawberries.
- Coconut milk. Use full fat coconut milk or coconut cream for a creamier popsicle.
- Maple syrup. Gives a natural sweetness. Add more to taste.
- Vanilla extract. Compliments the flavors.
- Vanilla cookies. These are crumbled and used as the outer ‘shortcake’ coating. Use your favorite cookies. I’ve also used lemon cookies which tasted great as well.
- Freeze dried strawberries. This is combined with the vanilla cookies. It gives a stronger strawberry flavor and a pretty pink color. Either whole or powdered freeze dried strawberries will work.
How To Make The Popsicles
- Blend the strawberries, coconut milk, maple syrup and vanilla in a blender until smooth.
- Pour into popsicles molds and freeze for 3-4 hours.
- Process the vanilla cookies and freeze dried strawberries to a coarse crumb.
- Let the popsicles sit at room temp for 20 mins until they soften slightly, then coat them in the crumb mixture.
- Set them back into the freezer until ready to serve.
Why You Will Love These Popsicles
✓ Flavorful
✓ Healthful ingredients
✓ Naturally sweetened
✓ Easy to make
✓ Vegan and gluten free
Looking For More Popsicle Recipes?
- Pineapple Orange Ginger Popsicles
- Vegan Key Lime Pie Popsicles
- Ginger Lemonade Popsicles
- Strawberry Matcha Yogurt Popsicles
If you love strawberries you are sure to love these homemade popsicles! They’re creamy, fruity and so delicious. Keep them stocked in your fridge for hot summer days. They’re 100% vegan, gluten-free, and made with wholesome, simple ingredients that everyone can enjoy!
I hope that you enjoy this recipe and if you make it, your feedback is always appreciated! Please leave a comment and star rating below. If you have questions please ask me in the comment section and I will get back to you ASAP. Thank you so much for stopping by and happy eating always!
Strawberry Shortcake Popsicles (Vegan, Gluten Free)
Ingredients
- 2 cups ripe strawberries, roughly chopped
- 1 can full fat coconut milk
- 3 tablespoons maple syrup, or more to taste
- 1 teaspoon vanilla extract
- 6-8 vanilla cookies of choice *see notes
- 1/4 cup freeze dried strawberries, or 1 tablespoon powder
Instructions
- Place the chopped strawberries, coconut milk, maple syrup and vanilla extract to a blender and blend until smooth.
- Pour the mixture into 8 popsicles molds. Place into the freezer to set, about 3-4 hours.
- In a food processor add the vanilla cookies and freeze dried strawberries. Process to a coarse crumb.
- Remove the popsicles from the freezer and let them sit at room temperature for around 20 minutes. They should be slightly soft but not melted. Pour the crumbs onto a plate and place the popsicle into the crumbs to coat. Place the coated popsicles into a container lined with parchment paper, cover, and freeze until ready to serve. Let them sit a room temperature for 15-20 minutes before serving. Enjoy!
Notes
Nutrition
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