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 popsicles can be whipped up in ten minutes or less.
Summer rolled in around here over a month ago. As a result, I have been seeking refuge in the shade. As you can imagine, the heat inspired me to make these popsicles to cool off.
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.
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
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 1/4-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 1/2 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.
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.
How to store
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!
If you make these vegan creamy coconut popsicles, be sure to leave me a comment, rate this recipe and tag me on Instagram.
Vegan Creamy Coconut Popsicles
- 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 1/4-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.