Dairy-Free Strawberries and Cream Popsicles

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These strawberries and cream popsicles layer blended fresh strawberries with rich coconut cream for a creamy, dairy-free frozen treat. There are only four simple ingredients and no cooking involved, just blend, layer, and freeze. The coconut cream plus a tiny bit of cornstarch keep them smooth and creamy instead of icy.

Popsicle season is my favorite kind of season. The second it gets hot out, I want something cold, fruity, and creamy I can eat on the porch without turning on the stove.

These came out of wanting a strawberries-and-cream treat that didn’t lean on a pint of ice cream or a bunch of weird ingredients. Just real strawberries, a little maple syrup, coconut cream, and a touch of cornstarch to keep everything silky. They taste like the creamiest part of summer, and my whole family inhales a batch in about a day.

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What Makes These Strawberries and Cream Popsicles So Good

It’s the layers. Alternating bright strawberry puree with thick coconut cream gives you that classic strawberries-and-cream swirl in every bite, plus a pretty marbled look when you pull them out of the mold. Because coconut cream is naturally rich, you get a soft, creamy freeze without any dairy at all. They are the same kind of no-churn, barely-any-effort freezer treat as my chocolate-dipped ice cream pint popsicles, just lighter and fruitier.

How Do You Make Popsicles Creamy and Not Icy?

The secret is fat and a little starch. Water-heavy popsicles freeze into hard ice, but coconut cream is rich enough to freeze soft and creamy, and a tiny bit of cornstarch thickens the strawberry layer so it doesn’t turn crystalline. Together they give you that smooth, bite-able texture instead of a solid block. The same trick is why my frozen berry yogurt clusters stay creamy rather than rock hard. If you want to nerd out on why coconut milk makes such creamy pops, The Roasted Root has a helpful breakdown.

How Do You Make Creamy Strawberry Popsicles?

Blend fresh strawberries with maple syrup and cornstarch until smooth, then stir a can of coconut cream until it is fully combined. Spoon the two mixtures into your molds in alternating layers, add the sticks, and freeze until solid. That is it. The blended berries give you real fruit flavor while the coconut cream brings the “cream” half of the equation.

How Do You Make Fruit and Cream Popsicles?

Layer them, don’t fully mix them. Alternate about a tablespoon of fruit puree with a tablespoon of coconut cream in each mold, letting them naturally swirl together. About two-thirds of the way up, you can drop in a thin slice or two of fresh strawberry for a pretty look, then keep layering to the top. The gentle swirl is what gives you that fruit-and-cream ripple.

Tips for the Best Strawberries and Cream Popsicles

1. Stir the coconut cream until smooth

Canned coconut cream usually separates into a thick layer and a watery layer. Stir it well in a bowl until it is completely combined and pourable before you start layering, so every popsicle sets evenly.

2. Use ripe, in-season strawberries

The riper the berries, the sweeter and more flavorful your popsicles. In peak summer you may not even need all four tablespoons of maple syrup, so taste the puree and adjust before freezing. Buy the big flat of berries while they’re cheap, because any that don’t make it into the molds are perfect for my strawberry s’mores.

3. Tap out the air bubbles

After filling each mold, gently tap it on the counter a few times. This settles the layers and pops any air pockets so your popsicles freeze solid and release cleanly.

4. Run the mold under warm water to release

If a popsicle sticks, hold the outside of the mold under warm (not hot) running water for a few seconds, then gently wiggle the stick. They will slide right out without breaking.

Storage & Leftovers

Keep the popsicles in their mold in the freezer for up to a week, or pop them out once solid and store them in a zip-top bag or airtight container with a little parchment between them for up to two months. If they get too hard straight from the freezer, let them sit at room temperature for two to three minutes before eating and they soften right up.

Equipment

• blender
• popsicle molds
• mixing bowls

Ingredients

• 3 cups strawberries
• 4 tbsp maple syrup
• 1/8 tsp cornstarch
• 1 can coconut cream (about 13.5 oz)

Instructions

1. Chop the stems off the strawberries. Add the strawberries, maple syrup, and cornstarch to a blender and blend until smooth. Optionally, thinly slice another strawberry or two to add into the popsicles.
2. Pour the coconut cream into a mixing bowl. It will likely be separated into liquid and cream, so stir until fully combined and smooth.
3. Alternate spoonfuls (about a tablespoon each) of the strawberry puree and coconut cream into your popsicle molds. About two-thirds of the way up, add a slice or two of strawberry if you like, then continue filling to the top.
4. Add the sticks and tap the molds gently on the counter to settle the layers. Freeze for about 6 hours or overnight, until solid.
5. To release, run the outside of the mold under warm water for a few seconds, then gently pull the popsicles out. Enjoy.

Take your time with the layers if you want that striped look. Pour a little, let it firm up in the freezer for a bit, then pour the next one. Rushing it just gets you pink.

The same method works with mango, peach, or whatever is in season and blends smooth. 🙌

If you make these strawberries and cream popsicles, please leave a star rating on the recipe card below and drop a comment to let me know how they turned out. I love hearing which fruit you try next.

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