Korean Strawberry Milk Popsicles

Difficulty Easy

Refreshing, creamy, sweet — make homemade Korean Strawberry Milk Popsicles all summer long! Easy to put together. Vegan, dairy-free, and gluten-free to boot!

Hot weather is finally here! I’ve been making and drinking Korean Strawberry Milk non-stop. My favorite drink — so cool and refreshing!

Then I wondered, what would it taste like in popsicle form? That’s how Strawberry Milk Popsicles came to be. Creamy, milky, and FULL of delicious strawberry flavor. These are so delicious!

korean strawberry milk popsicles in dish of ice

What are Korean Strawberry Milk Popsicles?

Inspired by Korean Strawberry Milk — a popular South Korean drink — Strawberry Milk Popsicles are made from fresh strawberry puree, strawberry chunks, and milk. A simple recipe that’s creamy, bursting with strawberry flavor, and so delicious!

The flavor is a cross between all-fruit berry popsicles and strawberry creamsicles. All those little fresh bits of strawberries! That creamy, milky flavor! My kids love these popsicles and I do, too!

As a bonus, they are vegan, gluten-free, and dairy-free.


Make these popsicles easily at home with only 3 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 preventsthe popsicles from turning into hard icicles that are unpleasant and difficult to eat.


  1. In a food processor, puree strawberries until mostly pureed with some small chunks.
  2. Whisk coconut milk + sugar together. Add strawberry puree.
  3. Pour into popsicle molds and add sticks. Freeze overnight.
  4. 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 for easy removal. By far the easiest popsicle molds to unmold.
  • Stir before pouring into molds. That way, the strawberry chunks will be evenly distributed.


Can I reduce the sugar amount?

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.

Do I need popsicle molds for this recipe?

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 small paper cups instead. A tray makes it easier to transfer to the freezer. After 1 hour in the freezer, put in popsicle sticks.

Do you recommend a certain popsicle mold?

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 refreshing Summer treats:

hand holding Korean Strawberry Milk Popsicle

Korean Strawberry Milk Popsicles

The Subversive Table | Lis Lam
Refreshing, creamy, sweet — make homemade, vegan, dairy-free, gluten-free Korean Strawberry Milk Popsicles all summer long!
5 from 2 votes
Prep Time 10 minutes
Cook Time 10 minutes
Freezing Time 8 hours
Course Dessert
Cuisine American, Fusion Food
Servings 10 popsicles
Calories 92 kcal


  • Popsicle Molds (I recommend a silicone popsicle mold)
  • Popsicle sticks


Strawberry Syrup:

  • 1 lb strawberries, washed

Coconut Milk Base:

  • 1 400ml/ 13.5oz can full fat Coconut milk (not the boxed kind)
  • 1 cup sugar


Strawberry Puree:

  • In a food processor, add strawberries. 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.)


Calories: 92kcalCarbohydrates: 23gProtein: 0.3gFat: 0.2gSaturated Fat: 0.03gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.02gSodium: 1mgPotassium: 70mgFiber: 1gSugar: 22gVitamin A: 5IUVitamin C: 27mgCalcium: 7mgIron: 0.2mg
Keyword Coconut, Popsicles, Strawberry
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  1. 5 stars
    So easy and so good, the recommended mold is definitely worth it too.

  2. 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!

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