By Grocery List Plus Editorial Staff | Published on June 11, 2026
Serves 6
59 cal · 20 min
Strawberry Coconut Popsicles
Recipe GLPRe113e84a125035
Refreshing frozen popsicles combining sweet strawberries with creamy coconut milk. Fresh strawberries are gently simmered with honey, then layered with coconut milk in popsicle molds for a naturally sweet, dairy-free treat perfect for warm days.
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Ingredients
1½ cups Full-fat coconut milk
2 tablespoons Honey
2 cups Fresh strawberries, hulled and sliced
1 teaspoon Vanilla extract
Directions
Combine the sliced strawberries and honey in a small saucepan.
Place the saucepan over medium heat and bring the mixture to a gentle simmer. Simmer for 3 to 5 minutes until the strawberries become soft and begin to release their juices.
Remove the saucepan from heat. Using a fork or potato masher, gently break down the strawberries until you reach your desired consistency. Allow the mixture to cool to room temperature, about 10 minutes.
In a separate bowl, whisk together the coconut milk and vanilla extract until well combined.
Layer the coconut milk mixture and strawberry mixture into your popsicle molds, starting with a spoonful of coconut milk, then a small scoop of strawberry mixture, and alternating until each mold is filled. You may use a butter knife to gently swirl the mixtures together within each mold if desired.
Insert popsicle sticks and place the filled molds in the freezer for at least 4 hours, or preferably overnight, until completely frozen solid.
Comments
This is a genuinely easy summer dessert that costs about $1.50 per popsicle and leans on ingredients every Charlotte grocery carries year-round: coconut milk and honey are pantry staples at Harris Teeter, Food Lion, and ALDI, and strawberries are available fresh or frozen at all chains. The stated 20 minutes ignores freezing time—expect four to six hours in the freezer before serving—so plan this ahead rather than as a weeknight fix. The real caveat is seasonality: North Carolina strawberries (May through June) will sing here, but winter berries shipped cross-country are mealy and bland, so treat this as a late-spring and early-summer project.
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