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!
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Ingredients
You will need five ingredients to make these vegan creamy coconut popsicles:
- coconut cream
- toasted coconut almond milk or almond or coconut milk
- maple syrup
- vanilla extract
- unsweetened shredded organic coconut flakes
I chose coconut cream for its richness and creaminess. If you prefer, 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.
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.
Equipment
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
- spoon
- 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.
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.
Storage
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 a cream shade. Either way, they are a sweet way to deal with the summer heat!
More dessert recipes
If you make this recipe, let me know what you think by ★★★★★ star rating it and leaving a comment below. You can follow me on Instagram and share your creation with me! Just tag me @resplendentkitchen and hashtag #resplendentkitchenrecipes.
Vegan Creamy Coconut Popsicles
Equipment
- popsicle molds
Ingredients
- 1 13.5-fl oz can coconut cream 398 ml
- 1 5.4-fl. oz can coconut cream 160 ml, or canned full-fat coconut milk
- 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.
- 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.
Notes
Nutrition
Resplendent Kitchen offers nutritional information for recipes contained on this site as a courtesy. Although resplendentkitchen.com attempts to provide accurate nutritional information from online calculators, these figures are estimates.
Katie
Such a delicious recipe! Perfect healthy summer treat!
Emily
Thank you for your review, Katie. I'm so glad to hear that it was a hit!
nancy
Simple but total flavor bomb!
Emily
Hi Nancy, Thank you for your review of this recipe! I'm so glad you enjoyed it.
Marinela
Simple, quick & easy to make, and so incredibly delicious. These creamy coconut popsicles were fantastic! So yummy!
Emily
Thank you so much for your review, Marinela! I'm glad to hear that you enjoyed these popsicles!