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Creamy Coconut Popsicles

Yummy creamy coconut popsicle for an easy summer treat
Prep Time5 mins
Freezing Time2 hrs
Total Time2 hrs 5 mins
Course: Dessert
Cuisine: American
Keyword: coconut milk, Dairy free, healthy treat, popsicle, Summer Camp
Servings: 10 popsicles
Calories: 158kcal
Author: Brianna Adams


  • Vitamix Blender
  • Silicone popsicle mold
  • Quarter sheet baking pan
  • Wooden or reusable plastic popsicle sticks
  • Plastic popsicle bags (optional)


  • 26 oz Coconut Cream or Coconut Milk
  • 1 TB Agave or Maple Syrup Sub banana for sugar free option
  • 1 tsp Pure Vanilla
  • 1/4 cup Toasted coconut flakes optional
  • 1 cup Dark Chocolate, melted optional


  • Mix coconut milk or cream in blender with vanilla and sweeten to taste.
  • Add in the optional toasted coconut if desired but omit if texture is an issue with your family. My children prefer their popsicles smooth.
  • Place popsicle mold on quarter sheet baking tray to prevent spills while transporting to the freezer.
  • Pour 2.6 oz of liquid into each of the molds. Popsicle mold sizes may vary, please do not overfill. Leave ½" of space at the top for expansion.
  • Place lid to cover mold and insert popsicle sticks leaving 1½" exposed for a handle.
  • Let freeze for at least 2 hours. Overnight is ideal if you can plan ahead.
  • To remove from mold, run warm water over the bottom and popsicles should release easily. Serve immediately.
  • For a more decadent dessert treat - dip frozen popsicle into melted dark chocolate (or drizzle with chocolate) and roll in toasted coconut flakes.
  • Store in gallon sized freezer bags or package in plastic serving bags for easy transportation.


Coconut Cream will yield a smoother and creamier treat but has more fat and calories. Coconut milk is less dense but still has a great flavor. 
Calories calculated using coconut cream but do not include the optional dark chocolate and toasted coconut flake topping.