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Velvety smooth, tart, and sweet, these Creamy Strawberry Lime Popsicles are the ultimate treat on a hot day. Made with wholesome ingredients, these popsicles beat store-bought any day.
Frozen treats are so perfect when the hot weather hits, and this vegan strawberry lime popsicle is one of my favorite ways to cool down. Made with ingredients you can pronounce like real strawberries, maple syrup, and fresh lime juice, there’s nothing processed or artificial about them. I hope you love them as much as we do! Love Vegan recipes? You might also enjoy these Vegan Peanut Butter Banana Cupcakes.
Why I Love These Popsicles
Maple syrup sweetened, this frozen treat is packed with vitamin C and bursting with fresh fruit flavor. The blend of lime and coconut balances the sweetness of the strawberries, creating a perfectly tangy and silky smooth popsicle.
- Packed with Vitamin C.
- Perfect for hot summer days.
- Silky smooth texture.
I added cornstarch to the coconut milk to achieve a super silky smooth texture. You may want to make a double batch, as these will go quickly.
Table of Contents
Ingredients
- Strawberries: Chopped strawberries fresh, or frozen and defrosted.
- Coconut milk: Use full-fat for the best taste and texture.
- Maple syrup: Use real maple syrup to sweeten the popsicles.
- Cornstarch: To help with the creamy texture.
- Lime juice: Fresh is best but jarred will also work.
- Lime zest: Adds a nice zing to the popsicles.
You can get the complete list of ingredients and instructions in the full printable recipe card below.
Variations
- Swap the strawberries for 2 1/2 cups of raspberries. If using raspberries, increase the amount of maple syrup to 8 tbsp.
- Use agave instead of maple syrup. You can also use honey, but then the popsicles won’t be vegan.
- Try lemon juice and zest instead of lime juice and zest.
- Dip the popsicles in melted chocolate for chocolate-covered strawberry popsicles.
Step by Step Instructions
- In a medium saucepan, combine the cornstarch and maple syrup. Add a small amount of the coconut milk and whisk until smooth. Add remainder of coconut milk and stir until smooth.
- Cook over medium heat, stirring frequently until slightly thickened. This may take up to 8-10 minutes. Remove from heat. Cover with plastic wrap, pressing the wrap to the surface to prevent a skin from forming. Set aside.
- Combine chopped strawberries with the coconut milk mixture, lime juice, and lime zest into a blender and blend until smooth.
- Pour into molds and then tap the molds on the table to remove any air bubbles.
- If your popsicle mold has a cover, place it on top and insert a popsicle stick into the center of each cavity. Leave 1½ inches of the stick exposed. Freeze for 8 hours.
- When ready to unmold, fill a pan with hot water. Place the tips of the popsicle molds in the water for 10 seconds so the popsicles release more easily.
Tips
- For a chunkier texture, place slices of the strawberries into the molds.
- Do not substitute the full-fat coconut milk; other plant-based milks do not have the same amount of fat and result in popsicles that are icier and harder.
- Don’t skip the hot water step, or your popsicles may break when you try to remove them from the mold.
Recipe FAQs
It is best to use canned coconut milk as it has a higher fat content, which will result in a better texture and creamier taste.
Yes, any fruit will work, or a combination of fruit is also possible. Try using fresh peaches, bananas, or mangos.
Though a popsicle mold is easiest, you can use small paper cups or silicone muffin cups with a popsicle stick.
This cold, creamy, vegan treat is made with real strawberries, fresh lime, and a cornstarch coconut pudding for a popsicle that isn’t icy and melts deliciously in your mouth.
More Delicious Treats
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Creamy Strawberry Lime Popsicles
Equipment
- 1 Blender
- 1 Popsicle Mold
- 10 Popsicle Sticks
Ingredients
- 2 1/2 cups chopped strawberries, fresh or frozen and defrosted
- 1 2/3 cups full-fat coconut milk
- 6 tbsp maple syrup
- 2 tbsp cornstarch
- 2 tbsp lime juice
- 1 tbsp lime zest
Instructions
- In a medium saucepan, combine the cornstarch and maple syrup. Add a small amount of the coconut milk and whisk until smooth. Add the remainder of the coconut milk and stir until smooth.
- Cook over medium heat, stirring frequently, until slightly thickened. This may take up to 8-10 minutes.
- Remove from heat. Cover with plastic wrap, pressing the wrap to the surface to prevent a skin from forming. Set aside.
- In a blender, combine chopped strawberries with the coconut milk mixture, lime juice, and lime zest. Blend until smooth. Taste and add lime juice and zest as desired.
- Pour into molds. Once the molds are filled, tap on the table to remove any air bubbles.
- Place the cover on the popsicle mold if it has one. Place a popsicle stick in the center of each well, leaving about 1 ½” of stick exposed.
- Freeze for at least 8 hours.
- When ready to unmold, fill a pan with hot water. Place the tips of the popsicle molds in the hot water for 10 seconds to make release easier.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These creamy popsicles are both delicious and easy to make!