Vegan Creamy Coconut Popsicles

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These Vegan Creamy Coconut Popsicles are the perfect treat to help you cool off in the heat! Creamy and refreshing, they are free of dairy and refined sugar. These easy-to-make coconut popsicles can be made in ten minutes or less.

I've been enjoying this summer heatwave with these popsicles. They're just the right amount of sweet and cold on a hot day, like these vegan cherry coconut popsicles! I'm sure you'll love this refreshing and hydrating watermelon water as well.

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Ingredients
Substitutions & Variations
How To Make Vegan Creamy Coconut Popsicles
Expert Tip
Recipe FAQs
More Vegan Frozen Dessert Recipes
Recipe
Comments

Looking for more frozen vegan treats? Try these blueberry coconut popsicles. And for the adults, try this strawberry lemon gin granita or gin and blueberry yogurt popsicles.

Ingredients

You will need five ingredients to make these vegan creamy coconut popsicles:

Coconut cream - one large can (13.5 fl oz) and one small can (5.4 fl oz). If you like, you can use two large cans and have some coconut cream left over, and stir it into a vegan dragonfruit smoothie bowl. I used the Let's Do Organic brand and I have also used the Native Forest brand.
Toasted coconut almond milk for the flavor. I used the Califia brand.
Maple syrup - liquid sweetener.
Vanilla extract - for flavor.
Unsweetened shredded organic coconut flakes - for decorating the base of the popsicle.

A complete ingredient list with exact amounts can be found in the recipe card below.

Substitutions & Variations

Coconut cream - I chose this for its richness and creaminess. You may use canned full-fat coconut milk. You may also use almond milk or light coconut milk, however, the popsicles will not be as creamy. They will also be icier.
Toasted almond coconut milk - If you don't have it, you can use coconut or almond milk.
Stir in berries, sliced strawberries, raspberries, mango, or peaches; pop the mixture in the blender to get a fruity creamy popsicle.
In this case, I would suggest using two cups of fruit and using only one 13.5 can of coconut cream, half the amount of maple syrup, and adjust the sweetener to taste.
You can swirl a delicious fruit compote, such as this blueberry compote, cherry compote, or rhubarb compote, into these creamy coconut popsicles for a fruity flavor.

How To Make Vegan Creamy Coconut Popsicles

To make these creamy vegan coconut popsicles, you will need a frozen ice pop maker (mine are BPA-free, made in the USA), or you can use an ice cube tray instead.

Step 1: In a small-medium mixing bowl, combine the coconut cream, toasted coconut almond milk, maple syrup, and vanilla extract. Transfer the creamy mixture into a small pitcher, because it makes it easier to pour the mixture into the molds. As a result, the splashing will be minimized, making cleanup easy.
Step 2: Pour the creamy mixture into the ice pop molds, no more than ¼ inch from the top. Be sure not to overfill. Do not put the lid on yet. Place the popsicles in the freezer.
Step 3: To keep the popsicles upright, try putting them in a small loaf pan for stability. Double-check to make sure you pressed your popsicle molds firmly into the holder.
Step 4: After 2 hours, place the lid on the ice pop molds. Insert the wooden sticks through the openings. Leave the sticks out at least 1 ½ inches. Place the unsweetened shredded coconut around the wooden sticks. A small spoon works well for this.
Step 5: Return the ice pop molds to the freezer for 4 hours or overnight.

Expert Tip

Run the popsicle molds under warm to hot water for approximately 30 to 60 seconds. Repeat, and twist gently until the popsicle comes out. Take care to keep the shredded coconut at the ends dry.

You will notice that these creamy coconut pops are extremely white. That is how I decided to edit the photo for a photography challenge featuring white food. In actuality, these popsicles are more of a cream shade. Either way, they are a sweet way to deal with the summer heat!

Recipe FAQs

How do I store these vegan creamy coconut popsicles?

You may keep the popsicles in the popsicle molds or freezer bags if they are laid flat, side by side.

More Vegan Frozen Dessert Recipes

If you try this recipe or any other recipe on my website, please leave a star rating and let me know how it goes in the comments below. I love hearing from you!

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Recipe

Vegan Creamy Coconut Popsicles

Author: Emily Miller

These easy-to-make Vegan Creamy Coconut Popsicles are the perfect treat to cool off in the summer heat! Creamy and refreshing, they are free of dairy and refined sugar and can be whipped up in ten minutes or less.

5 from 141 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Prep Time: 10

Freezing time: 6

Total Time: 6 10

Servings: popsicles

Calories: 139kcal

EQUIPMENT

Popsicle molds

INGREDIENTS

▢ 18.9 fl oz coconut cream or 13.5 fl oz can (398 ml) & 5.4 fl oz can (160 ml), or substitute 160 ml canned full-fat coconut milk instead of 160 ml coconut cream
▢ ¼ cup toasted coconut almond milk 60 ml, or coconut milk or almond milk
▢ ¼ cup maple syrup 60 ml
▢ 1 teaspoon vanilla extract 5 ml
▢ 1 tablespoon unsweetened shredded organic coconut flakes 15 ml, optional

INSTRUCTIONS

In a small mixing bowl, combine coconut cream, toasted coconut almond milk, maple syrup, and vanilla extract.
18.9 fl oz coconut cream, ¼ cup toasted coconut almond milk, ¼ cup maple syrup, 1 teaspoon vanilla extract
Transfer the coconut cream mixture into a small pitcher. Pour into the popsicle molds, no more than ¼-inch from the top. Be careful not to overfill. Place in freezer for 2 hours.
Remove from freezer. With a small spoon, place the shredded coconut on top around the sticks, if desired.
1 tablespoon unsweetened shredded organic coconut flakes
Put the lid on top of the popsicle molds. Insert the wooden sticks in the middle of each popsicle, taking care that they are upright and even. Do not put the sticks all the way in, leave them approximately one and a half inches out.
Freeze for an additional 4 hours or overnight.
To remove the popsicles from the molds, run them under hot water for approximately 30 to 60 seconds. Repeat, twisting gently, until the popsicle comes out. You can keep the popsicles in the molds, or in freezer bags if they are laid side by side, flat.

NOTES

Be careful not to overfill the popsicle molds. Be sure to snap together the popsicle molds to their holder (mine is red); otherwise, they will not be secure and fall out.

NUTRITION

Serving: 1 popsicleCalories: 139 kcalCarbohydrates: 6.9 gProtein: 0.76 gFat: 12.35 gSaturated Fat: 9.83 g

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