An easy popsicle recipe with sweet summer strawberries: Korean Strawberry Milk Popsicles! A dairy-free popsicle made with coconut milk and fresh strawberries. A summer treat that’s easy to make and so tasty! Make with the kids and enjoy a homemade popsicle dessert without added preservatives and food dyes.
What are Korean Strawberry Milk Popsicles?
Korean Strawberry Milk Popsicles are a cold summer treat inspired by Korean Strawberry Milk — a popular South Korean drink made with fresh strawberry puree and little bits of strawberry chunks. It’s a refreshing, absolutely addicting drink that’s bursting with strawberry flavor!
To make into popsicles, start with fresh strawberry puree. Keep it chunky—just like the drink—to create a strawberry popsicle with bits of strawberry. I like to use farm-fresh strawberries for this cold treat. Using ripe, super-sweet strawberries makes these the ultimate summer dessert!
Also, swap the milk with dairy-free canned coconut milk. The fragrant, rich coconut flavor lends a creamy texture that is so good!
All those little fresh bits of strawberries! That creamy, milky flavor! My kids love these popsicles and I do, too!
Ingredients:
- Strawberries. Take advantage of peak season, summer-sweet, fresh strawberries!
- Coconut Milk. Canned, full-fat coconut milk for best flavor. A creamy, plant-based alternative to yogurt. Feel free to substitute with any other plant-based milk. Regular milk works, too, but it won’t be vegan.
- Sugar. To amplify the strawberry flavor. Also prevents the popsicles from turning too hard; icy popsicle are unpleasant and difficult to eat.
- Corn starch. Instead of using gelatine to soften the texture of the popsicles, use corn starch.
Instructions:
- Make strawberry puree. In a food processor, puree strawberries and corn starch until mostly pureed with some small chunks.
- Make strawberry milk. Whisk coconut milk + sugar together. Add strawberry puree.
- Freeze popsicles. Pour into popsicle molds and add sticks. Freeze overnight.
- Serve. When frozen, remove from molds and enjoy!
PRO Tips:
- Keep the strawberry puree chunky. To mimic the texture and fresh flavor of Korean Strawberry Milk, don’t puree too much. It should be 50% puree + 50% strawberry bits.
- Don’t skimp on the sugar. The sugar keeps the popsicles from becoming too icy.
- Use silicone popsicle molds. To make unmolding the popsicles easier.
- Stir before pouring into molds. That way, the strawberry chunks will be evenly distributed.
FAQ:
Yes, you can but I don’t recommend it. The sugar keeps the popsicles soft. Although it seems like a lot of sugar, you really need the full amount for non-icy, break-your-teeth popsicles
While not necessary, popsicle molds are very helpful. They are also reusable so you can use them again and again. But you can certainly make these popsicles without them. Simply use Dixie paper cups instead. A tray makes it easier to transfer to the freezer. After 1 hour in the freezer, put in popsicle sticks.
The best popsicle molds are easy to remove and easy to clean. I recommend silicone popsicle molds, like Nuovoware Ice Pop Maker, 10 cavity mold. The silicone makes for easier popsicle removal. As a bonus, it’s also dishwasher safe. Although they are more expensive, they are worth the investment.
More Summer treats:
- Coffee Jello
- Peach Yakult Sago
- Coconut Lime Popsicles
- Coconut Sago with Mango
- Korean Strawberry Milk with Sago
Korean Strawberry Milk Popsicles
Equipment
- Popsicle Molds (I recommend a silicone popsicle mold)
- Popsicle sticks
- Large measuring cup
Ingredients
Strawberry Syrup:
- 1 lb strawberries *washed + hulled
Coconut Milk Base:
- 1 400ml/ 13.5oz can full fat Coconut milk (not the boxed kind)
- 1 cup sugar
- 1 tsp corn starch
Instructions
Strawberry Puree:
- In a food processor, add strawberries. Sprinkle the corn starch on top. Pulse until mostly pureed with small chunks scattered throughout. The mixture should be 50% puree and 50% strawberry chunks. Set aside.
Coconut Milk Base:
- In a large measuring cup (at least 4 cups), whisk together coconut milk and sugar.
- Add pureed strawberries, mixing well. The mixture should be thick and chunky.
Make Popsicles:
- Add strawberry puree directly into the coconut milk base. It's ok if both are still warm. For uniformly pink popsicles, mix well. For swirls of coconut milk, stir once gently to briefly combine.
- Pour into popsicle molds. Cover and freeze for at least 6 hours but preferably overnight. If using molds that require popsicle sticks, don't forget to add the sticks 1 hr after placing in the freezer.
- When the popsicles are completely frozen, unmold and enjoy! (FYI sometimes running the mold under hot water for 30 seconds makes it easier to unmold.)
Notes
- Keep the strawberry puree chunky. To mimic the texture and fresh flavor of Korean Strawberry Milk, don’t puree too much. It should be 50% puree + 50% strawberry bits.
- Don’t skimp on the sugar. The sugar keeps the popsicles from becoming too icy.
- Use silicone popsicle molds. To make unmolding the popsicles easier.
- Stir before pouring into molds. That way, the strawberry chunks will be evenly distributed.
Nutrition
Check out the dessert archives for more Asian-inspired inspiration!
So easy and so good, the recommended mold is definitely worth it too.
How do I stop the strawberries from settling at the bottom of the molds?
Hi! I’ve never had a problem with the strawberries settling on the bottom. Keep it finely minced so it won’t be too heavy. The full-fat coconut milk is essential as well — it won’t be thin and watery and will be strong enough to “hold” the strawberries, if that makes sense. I do mix the pouring cup as I pour so all the strawberrries are evenly distributed! Enjoy!