img 109 1 1

Creamy Dairy-Free Berry Popsicle Recipe — 5 Ingredients

Dairy Free Berry Creamy Popsicles. Made with fresh fruit and coconut milk, these patriotic pops couldn't be easier!Just in time for the 4th of July, here are dairy-free berry creamy popsicles. The red, white, and blue layers are as delicious as they look. They’re made with fresh strawberries, fresh blueberries, and creamy coconut milk. These patriotic pops are low in sugar and wonderfully refreshing.

Homemade popsicles are perfect for hot summer days. This recipe requires a bit of patience while each layer sets, but the result is worth it. You can enjoy each flavor separately or together—the creamy coconut layer with a hint of vanilla is especially dreamy.

Celebrate with these berry-packed popsicles this 4th of July!

Dairy Free Berry Creamy Popsicles. Made with fresh fruit and coconut milk, these patriotic pops couldn't be easier!

dairy free berry creamy popsicles
Author: Sarah Bakes Gluten Free
Serves: 10-12
Ingredients
  • strawberry layer
  • 1 1/2 cups fresh strawberries, sliced
  • 1/4 cup lite culinary coconut milk*
  • 1–2 tablespoons pure maple syrup or honey, to taste
  • creamy coconut layer
  • 1 cup lite culinary coconut milk
  • 1–2 tablespoons pure maple syrup or honey, to taste
  • 1/2 teaspoon pure vanilla extract
  • blueberry layer
  • 1 1/2 cups fresh blueberries
  • 1/4 cup lite culinary coconut milk
  • 1–2 tablespoons pure maple syrup or honey, to taste
Instructions
  1. Make the strawberry layer: combine strawberries, 1/4 cup coconut milk, and maple syrup or honey in a blender. Blend on high until smooth, about 1–2 minutes.
  2. Pour the strawberry puree into popsicle molds, filling each about one-third full. Freeze for 20–30 minutes, until slightly firm.
  3. Make the coconut layer: whisk together 1 cup coconut milk, maple syrup or honey, and vanilla extract.
  4. Pour the coconut mixture over the set strawberry layer, filling molds to about two-thirds. Insert sticks and freeze for another 20 minutes, until slightly firm.
  5. Make the blueberry layer: combine blueberries, 1/4 cup coconut milk, and maple syrup or honey in a blender. Blend on high until smooth, about 1–2 minutes.
  6. Pour the blueberry puree over the coconut layer, filling molds to the top. Freeze until completely set, 1–2 hours or overnight.
  7. To remove the popsicles, briefly run the molds under warm water (10–15 seconds) to loosen. Gently release and enjoy.
Notes
*If you don’t have a branded culinary coconut milk available, canned lite coconut milk works well as a substitute.
3.5.3208