5 Ingredients or Fewer

Strawberry Coconut Ice Pops

June 16, 2015
5 Ratings
Photo by @rungirlrunsf
  • Makes 10
Test Kitchen Notes

These summery ice pops won our very first #f52contest on Instagram—theme: Strawberries. @rungirlrunsf shares the recipe here, so we can all make them at home. —The Editors

What You'll Need
  • 2 1/2 cups fresh sliced strawberries
  • 1 13 1/2-ounce can full-fat coconut milk
  • 1/3 cup sugar
  • 1 pinch salt
  • 1 teaspoon vanilla extract
  1. Combine strawberries, coconut milk, sugar, salt, and vanilla extract in a blender or food processor; process until smooth. Chill mixture for 2 hours in the refrigerator.
  2. Fill popsicle molds with chilled mixture. Freeze for about an hour, then insert popsicle sticks and freeze overnight. To unmold, let popsicles stand at room temperature for 5 minutes. Carefully remove from molds and serve right away, or wrap each one in parchment paper and put back in the freezer for later consumption.
  3. Note: Frozen strawberries can be used in place of fresh strawberries. If using frozen strawberries, skip the chilling step and instead just pour the mixture right into the popsicle molds.

See what other Food52ers are saying.

1 Review

localappetite June 14, 2016
Made these over the weekend with a bag of frozen strawberries, and they were awesome and unbelievably simple. Thanks!