Strawberry Coconut Popsicles

"Anything is POPSICLE. Am I right?!⠀ Celebrating the start of the week with these Strawberry Coconut Popsicles 🍓🥥(Vegan, Gluten Free, Refined Sugar Free). Now that summer is coming along and the heat wave is rolling into Austin, I’m craving all the ice cream and popsicles. And these popsicles are the perfect snack to come home to after a long day from work or a super hot day out. Go slay the day!💫"
-- @astepfullofyou

Recipe Intro From astepfullofyou

Not only are these blush and lilac-hued popsicles ultra refreshing, they’re also free from dairy and refined sugar. Pop a batch into the freezer and be ready for them to disappear in a heartbeat.
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  • Recipe Card
Prep time 1hr 30mins

Recipe Card


  • 1 (13.5 ounce) can full fat coconut milk
  • 1 cup coconut yogurt
  • 1/4 cup maple syrup
  • 1/2 cup frozen strawberries
  • 1 teaspoon beet powder
  • 1/4 cup granola, of choice


  • Step 1

    In a blender, blend coconut milk, yogurt, and maple syrup together until smooth.

  • Step 2

    To make the gradient colors, add 1/4 cup frozen strawberries into blend and blend for a light pink color. Pour into 2 popsicle molds. To add a darker color, add the remaining 1/4 cup frozen strawberries, blend and pour into 2 molds. Add 1/2 teaspoon beet powder into blender and blend until smooth. Pour into 2 popsicle molds. Repeat step with remaining beet powder.

  • Step 3

    Place in freezer and freeze for 20 minutes. Remove from freezer. Add the granola into the popsicles molds. Place back in freezer and freeze for 1 hour. To remove popsicles from mold, run hot water over the mold for 30 seconds and gently pull out. Enjoy!