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 popsicles can be whipped up in ten minutes or less.
I've been enjoying this summer heatwave with these popsicles. I never thought they would be so addicting, but they're just the right amount of sweet and cold on a hot day!
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 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.
To make these creamy coconut popsicles, you will need:
- frozen ice pop maker (mine are BPA-free, made in the USA)
- small-medium bowl
- small pitcher
- wooden popsicle sticks (these are one-time use only)
How to make vegan creamy coconut popsicles
In a small-medium mixing bowl, combine the coconut cream, toasted coconut almond milk, maple syrup, and vanilla extract. Transfer the coconut cream 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.
Pour the coconut cream 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.
If you have trouble keeping them 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.
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.
Return the ice pop molds to the freezer for an additional 4 hours, or overnight.
Coconut cream - I chose coconut cream 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 - Because I wanted just enough volume to fill all of the ten ice pop molds, I added toasted coconut almond milk, which I happened to have on hand. 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 coconut 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.
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 may keep the popsicles in the popsicle molds, or freezer bags if they are laid side by side, flat. After I took this photo, I put these creamy coconut popsicles back into the molds, and into the freezer!
You will notice that the coconut pops are extremely white. That is how I decided to edit the photo for a photography challenge featuring white food. In actuality, these vegan creamy coconut popsicles are more of a cream shade. Either way, they are a sweet way to deal with the summer heat!
More dessert recipes
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Vegan Creamy Coconut Popsicles
- popsicle molds
- 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
- In a small mixing bowl, combine coconut cream, toasted coconut almond milk, maple syrup, and 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.
- 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.
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