Guest Post: Strawberries and Coconut Cream Pops

The following is a guest post by Shaina Olmanson, the cook, freelance writer, and photographer behind Food for My Family. She is the author of Desserts in Jars: 50 Sweet Treats that Shine and has served as the food editor for Lifetime Moms and contributor to several sites, including eHow, Babble’s Family Kitchen, and eBay. She lives in Minneapolis, MN with her husband and their four kids.


Here is a quick and simple recipe for strawberry and coconut cream pops that take advantage of seasonal fresh berries and help you cool off all in one.

Strawberries and Coconut Cream Pops on 100 Days of Real Food

My youngest son runs into the kitchen, bare feet slapping against the linoleum, sticky. He’s staring at me from beneath a mop of sweat-drenched hair, a thin t-shirt sticking to his back.

“Mom, can we make ice cream?”

Standing across the counter from him, the thought of moving very far to do just about anything in our hot house makes me cringe. I hesitate, sipping my iced tea, looking for an alternative option.

“Or popsicles?”

Strawberries and Coconut Cream Pops on 100 Days of Real Food

Popsicles are one of my favorite summer snacks for kids and adults alike. With very few ingredients and plenty of fresh fruit, you can have a snack that feels indulgent and gives you that ice-cream-like texture, all without turning on the stove (a definite no-go when it’s mid-summer and there’s no air conditioning).

This recipe is wonderful with any fresh fruit. Use your seasonal favorites, from raspberries to peaches. In-season fruits shine here, blending with the creamy coconut milk. The bit of added honey or maple syrup helps lower the freezing point of the pops, providing a treat that has that classic popsicle texture instead of that of an ice cube.

Strawberries and Coconut Cream Pops on 100 Days of Real Food

I often stock my freezer, making multiple batches of pops to pull out at a moment’s notice. They’re the perfect answer for the dirty-kneed boy standing before me, his siblings who are desperately seeking the comfort of a shady tree in the backyard, or an after-dinner treat that pairs well with meals eaten al fresco on the patio and the desire to linger just a bit longer around the table before heading back inside.

Strawberries and Coconut Cream Pops on 100 Days of Real Food

Strawberries and Coconut Cream Pops Recipe

Strawberries and Coconut Cream Pops

Here is a quick and simple recipe for strawberry and coconut cream pops that take advantage of seasonal fresh berries and help you cool off all in one.
4.8 from 6 votes
Prep Time: 15 mins
Total Time: 15 mins
Print Recipe
Servings: 10 ice pops

Ingredients
  

  • 3 cups strawberries sliced
  • 1 15-oz can coconut milk
  • 3 tablespoons honey or maple syrup, divided

Instructions
 

  • In a blender, combine the strawberries and 2 tablespoons of the honey. Blend until smooth, adding a tablespoon of water if necessary to encourage blending (this will depend on how ripe your berries are; juicy berries likely won't need encouragement).
  • In a separate container, whisk together the coconut milk and 1 tablespoon honey.
  • Spoon the coconut mixture and the strawberry mixture into ice pop molds, alternating between the two.
  • Freeze for at least 4 hours or until firm. Unmold and enjoy.

Notes

*Coconut is not a tree nut. However, if you have a tree nut allergy, consult your doctor before consuming.
We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Strawberries and Coconut Cream Pops
Amount Per Serving
Calories 542 Calories from Fat 369
% Daily Value*
Fat 41g63%
Saturated Fat 41g256%
Sodium 510mg22%
Potassium 66mg2%
Carbohydrates 29g10%
Fiber 1g4%
Sugar 7g8%
Protein 1g2%
Vitamin A 5IU0%
Vitamin C 25.4mg31%
Calcium 7mg1%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!

Shaina Olmanson believes life exists in the small bits and simple moments shared: the way the room brightens with the fresh, bursting scent of citrus being peeled by a small child’s hands, exploring the sidewalk after a hard rain, the sharp tang of minced garlic hitting hot oil in a pan. Cooking with and for her family and friends drives her desire to inspire other families to create their own family food cultures and do the same.

Strawberries and Coconut Cream Pops on 100 Days of Real Food

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40 thoughts on “Guest Post: Strawberries and Coconut Cream Pops”

  1. 4 stars
    I’ve found the popsicle molds at Marshall’s now and then for about $16.00. Usually find them at large retailers like surlatable or on amazon: Onyx Stainless Steel Popsicle Mold is one.

  2. 5 stars
    I tried the recipe the other day and oh my god, they were good! Also my family and I love strawberry and coconut, so it was a no brainer:-)
    Thanks for sharing this awesome recipe!

    1. Amy Taylor (comment moderator)

      Hi. This is a comment from a reader above: “I checked on Shaina Olmanson’s website and she bought her molds on Amazon and also at World Market. They are expensive (at least I think so), but probably last a long time.”

    1. Dip them in hot water for a few seconds! :-) Just be careful to only dip the mold, not the edible part, of course. Just like an old fashioned ice cube tray.

  3. I have been looking for a mold like this, where was it purchased? Thank you! Can’t wait to try this recipe!

  4. These sound delicious & easy! Can you use something like evaporated milk or something else instead of coconut milk? We have someone that is not doesn’t like coconut…. thanks!

    1. I think evaporated milk would be a great substitute. You may need to adjust the sweetness a bit, but just give it a test before you pour it in.

  5. Hi there, is there a particular need (apart from the aesthetics/look!) to mix ingredients in two separate containers? Can they all be mixed in a food processor and poured into the moulds together? Thanks!

    1. Hi, Miriam. You can definitely mix all the ingredients together and pour them into molds. However, the texture and taste will be quite different than what is pictured. Not bad, just different. The berries and coconut cream separately create a contrast as you eat them. Together they would just be creamy berry pops. Imagine if you had whipped cream and berries in a bowl. Eating them that way creates a certain experience, Of course, you could just blend them together, but the experience changes, the textures, etc. Same thing here.

    1. Hi, Eileen. I haven’t used light coconut milk for this recipe, but I think you could, you may just end up with an icier texture due to the lack of fat.

  6. I checked on Shaina Olmanson’s website and she bought her molds on Amazon and also at World Market. They are expensive (at least I think so), but probably last a long time.

    1. Hi, Judy. Yes, the most expensive mold I own was a bit over $20 for a 10-pop mold. It, however, has been used for 2 1/2 years without issue, and I would buy it again. The World Market molds are around $12 for a single 10-pop mold (online they sell them in a 2-pack for more).

  7. I would like to make these for my family, but no molds. Could this mixture be poured into a glass pan and just cut into serving sizes?

    1. I made these this week and they are firm enough after freezing that I would not be able to cut them. I’ve used small paper cups with wooden popcicle sticks in the past- works great.

      1. Agree. I have used small paper cups and wooden sticks or paddles in the past, and there’s no reason why that wouldn’t work for this. They are not soft enough to cut into bars, however.

    1. Amy Taylor (comment moderator)

      Hi. This is a comment from a reader below: “I checked on Shaina Olmanson’s website and she bought her molds on Amazon and also at World Market. They are expensive (at least I think so), but probably last a long time.”

    1. Amy Taylor (comment moderator)

      Hi. This is a comment from a reader below: “I checked on Shaina Olmanson’s website and she bought her molds on Amazon and also at World Market. They are expensive (at least I think so), but probably last a long time.”

  8. 5 stars
    Thank you for sharing this recipe! I upgraded from paper cups to real popcicle molds, but my old recipes won’t work for my youngest son with his many food intolerances. This will work perfectly with the two (yes, only two) fruits he is able to eat. Thanks so much!!!!

    1. I think I bought ours on Amazon. I like it. We would always lose one of the plastic pieces that hold the popsicles in other sets. I like the fact that this uses the wooden ones. But I guess it is one more thing to buy if you don’t already have them on hand like we do. I also like that it makes 10 since we are a family of 9.

      1. Hi. I have a few, including this one off Amazon and one from World Market. The World Market one is significantly cheaper ($12, in store I believe), but the top isn’t as forgiving with the top piece, and the molds don’t snap off as easily. Both are essentially the same in function (snapping off the main base for easier storage once they are frozen, one solid top piece) and you need to run them under warm water or allow them to sit out for a bit before unmolding. I do like them better than any other mold I’ve had in the past.

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