• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Resplendent Kitchen
  • About Me
  • Recipes
  • Work with me
  • Subscribe
menu icon
go to homepage
  • About Me
  • Recipes
  • Work with me
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • About Me
    • Recipes
    • Work with me
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Dessert

    Vegan Creamy Coconut Popsicles

    Published: Jun 28, 2019 · Modified: Aug 15, 2020 by Emily This post may contain affiliate links 18 Comments

    3.3K shares
    • Share
    • Yummly
    Jump to Recipe Print Recipe
    creamy coconut popsicles
    pin
    pin
    pin
    Pin for Vegan Creamy Coconut Popsicles
    pin

    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!

    For more refreshing summer dessert recipes, check out these Cherry Coconut Popsicles and Blueberry Coconut Popsicles, as well as this Strawberry Lemon Gin Granita.

    Jump to:
    • Ingredients
    • Equipment
    • How to make vegan creamy coconut popsicles
    • Substitutions
    • Variations
    • Expert tip
    • Storage
    • More dessert recipes
    • Recipe

    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 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.

    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.

    Substitutions

    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.

    Variations

    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.

    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 of a cream shade. Either way, they are a sweet way to deal with the summer heat!

    More dessert recipes

    • Delicious vegan blueberry cobbler in pie dish with dairy free ice cream and spoon.
      Vegan Blueberry Cobbler (Gluten-free)
    • Top down view of vegan blueberry coconut popsicles on white plate.
      Vegan Blueberry Coconut Popsicles
    • Vegan Peanut Butter Chocolate Skillet Cookie in skillet with ice cream on top.
      Vegan Peanut Butter Chocolate Skillet Cookie
    • Side view of Vegan Chocolate Fig Cupcakes with Vegan Chocolate Irish Cream Frosting.
      Vegan Chocolate Fig Cupcakes

    I hope you enjoyed this recipe as much as we did! If you make this recipe, please take a moment to ★★★★★ star rate it and leave a comment below. Follow me on Instagram and Facebook, and share your creation with me! Tag me @resplendentkitchen and hashtag #resplendentkitchenrecipes.

    Recipe

    creamy coconut popsicles overhead shot

    Vegan Creamy Coconut Popsicles

    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 96 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Freezing time 6 hrs
    Total Time 6 hrs 10 mins
    Course Dessert
    Cuisine American
    Servings 10 popsicles
    Calories 139 kcal

    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.
    • 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

    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: 1popsicleCalories: 139kcalCarbohydrates: 6.9gProtein: 0.76gFat: 12.35gSaturated Fat: 9.83g
    Keyword dessert, Gluten-free, refined sugar free, vegan
    Tried this recipe?Let us know how it was!

    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.

    More Vegan Desserts

    • Top view of vegan quince tarte tatin on white platter.
      Vegan Quince Tarte Tatin
    • Overhead view of cherry coconut popsicles on top of ice cubes on white tray.
      Vegan Cherry Coconut Popsicles
    • Overhead view of plum almond cake on black cake rack on grey surface with grey napkin and plums.
      Vegan Plum Almond Cake
    • Side view of strawberry lemon gin granita in coupe glass
      Strawberry Lemon Gin Granita
    3.3K shares
    • Share
    • Yummly

    Reader Interactions

    Comments

      Leave a Comment Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Katie

      February 14, 2022 at 4:22 am

      5 stars
      Such a delicious recipe! Perfect healthy summer treat!

      Reply
      • Emily

        February 14, 2022 at 9:24 am

        Thank you for your review, Katie. I'm so glad to hear that it was a hit!

        Reply
    2. Nancy

      February 14, 2022 at 3:14 pm

      5 stars
      Simple but total flavor delight!

      Reply
      • Emily

        February 14, 2022 at 6:56 pm

        Hi Nancy, Thank you for your review of this recipe! I'm so glad you enjoyed it.

        Reply
    3. Marinela

      February 14, 2022 at 4:50 pm

      5 stars
      Simple, quick & easy to make, and so incredibly delicious. These creamy coconut popsicles were fantastic! So yummy!

      Reply
      • Emily

        February 14, 2022 at 6:59 pm

        Thank you so much for your review, Marinela! I'm glad to hear that you enjoyed these popsicles!

        Reply
    4. Heather

      June 06, 2022 at 6:06 pm

      The ingredient list says coconut cream twice. Is this a mistake?

      Reply
      • Emily

        June 07, 2022 at 5:47 pm

        Hi Heather, it was correct, however, I updated the total amount for clarity. I hope it helps!

        Reply
    5. Suja

      June 19, 2022 at 10:09 am

      5 stars
      This looks amazing and such a treat! Thank you!

      Reply
      • Emily

        June 19, 2022 at 10:17 am

        Thank you, Suja, I appreciate your review!

        Reply
    6. Tavo

      June 19, 2022 at 10:41 am

      5 stars
      I loved how creamy these coconut popsicles came out! The perfect summer dessert!

      Reply
      • Emily

        June 19, 2022 at 12:09 pm

        Thank you for trying my recipe for coconut popsicles, Tavo! I am glad to hear that you enjoyed them!

        Reply
    7. Janessa

      June 19, 2022 at 10:56 am

      5 stars
      These popsicles are very creamy and refreshing! A great summer treat.

      Reply
      • Emily

        June 19, 2022 at 12:10 pm

        Thank you, Janessa! I really appreciate it!

        Reply
    8. Tara

      June 19, 2022 at 12:21 pm

      5 stars
      Oh yum! Such a refreshing summertime treat. I love those flavors and how they come together without dairy and refined sugar.

      Reply
      • Emily

        June 19, 2022 at 1:18 pm

        Thank you very much for your feedback, Tara!

        Reply
    9. Ieva

      June 19, 2022 at 11:30 pm

      5 stars
      I have been making these regularly over the last couple of years, but keep forgetting to leave a review! Absolutely delicious and with simple ingredients, it's our go-to summer treat! Very creamy and not too sweet! Everyone likes these here, from my 7 year old niece to my 89 year old grandma! Thanks for the recipe!

      Reply
      • Emily

        June 19, 2022 at 11:44 pm

        Thank you, Ieva, for your kind words! I'm so happy to hear that you and your family enjoy these recipes!

        Reply

    Primary Sidebar

    Emily Miller

    Hi, I'm Emily, the photographer, writer, and cook behind Resplendent Kitchen. My goal is to show you how easy it is to cook delicious seasonal vegan recipes that are healthy for you, the animals, and the environment!

    More about me →

    Easter Recipes

    • Overhead view of quiche in pie dish on wood surface.
      The Best Vegan JUST Egg Quiche
    • 3 plates with brosccoli cheddar egg cup
      Vegan Broccoli Cheddar Egg Cups
    • overhead view of vegan meatloaf sliced on a white platter on a marble background with grey and white striped napkin
      Vegan Meatloaf with Lentils and Walnuts
    • side view of 2 glasses filled with blood orange french 75
      Blood Orange French 75
    • Side view of vegan chocolate tahini bread on a white plate with grey napkin.
      Chocolate Tahini Banana Bread (vegan)
    • Side view of Vegan Chocolate Fig Cupcakes with Vegan Chocolate Irish Cream Frosting.
      Vegan Chocolate Fig Cupcakes

    As Seen In

    Featured in.

    How to support Resplendent Kitchen

    • Facebook
    • Instagram
    • Pinterest

    Footer

    About

    • Privacy Policy
    • T&C
    • About Emily
    • Portfolio

    Recipes

    • Breakfast
    • Mains
    • Sides
    • Dessert
    • Drinks
    • Appetizers

    Let's Connect!

    • Instagram
    • Facebook
    • Pinterest
    • Contact
    • Amazon Storefront

    Copyright © 2023 Resplendent Kitchen