Refreshing, creamy, sweet — make Korean Strawberry Milk Popsicles all summer long!
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 Korean Strawberry Milk Popsicles came to be.
What is Korean Strawberry Milk?
Korean Strawberry Milk is a popular South Korean drink. Made from fresh strawberry syrup, strawberry chunks, and whole milk — it’s creamy and so delicious!
Interestingly, South Korean milk tastes different vs North American milk because they use a different pasteurization method. We can’t replicate the exact taste here in North America.
Luckily, we can happily swap with any plant-based milk to make it dairy-free.
In popsicle form, Korean Strawberry Milk is especially delicious!
How do I make homemade popsicles softer?
Homemade popsicles often have the texture of ice cubes. Luckily, there are a variety of ways to soften popsicles so they are smooth and pleasurable to eat:
- Heavy Cream (high fat content coats ice particles)
- High sugar content (lowers freezing point)
- Alcohol (lowers freezing point)
- Pectin or Gelatine (keeps ice crystals small)
- Egg Yolks (high fat content coats ice particles)
- Cornstarch (acts as a stabilizer, much like egg yolks)
For these popsicles, I use the cornstarch method. It’s a simple addition that keeps these homemade popsicles dairy-free and still enjoyable!
FYI: make sure the coconut milk is heated until steaming. The corn starch activates with heat and won’t break down otherwise, resulting in starchy popsicles.
Over the years, I’ve used lots of different popsicle molds. Through trial and error, I’ve learned that the key to good popsicle molds are easy removal and easy cleaning.
There is nothing less satisfying than breaking a popsicle. Or worse yet — breaking the plastic handle so you have to throw away the entire mold as well! I’ve wrestled with so many unruly popsicle molds and it makes for a very unpleasant experience, especially with young children about to tantrum because it’s taking too long.
That’s why my favorite popsicle molds (Nuovoware Ice Pop Maker, 10 cavity mold) are made from silicone. The silicone makes for easier popsicle removal. As a bonus, it’s also dishwasher safe.
True, silicone molds are a little more pricey. But they are very sturdy and last a long time. You’ll get more use per cost. My silicone mold has already gotten more use than all my other popsicle molds combined!
How to Make Korean Strawberry Milk Popsicles:
Make strawberry syrup: simmer chopped strawberries + sugar until it looks jammy, about 8-10 minutes. Remove from heat and add vanilla.
Heat coconut milk + sugar until steaming. Make corn starch slurry. Whisk well.
Pour into popsicle molds. Freeze overnight.
When frozen, remove from molds and enjoy!
Korean Strawberry Milk Popsicles
- Popsicle Molds (I recommend a silicone popsicle mold)
- 1 lb strawberries, washed
- 2 Tbsp sugar
- 1 Tbsp vanilla
Coconut Milk Base:
- 1 400ml/ 13.5oz can full fat Coconut milk (not the boxed kind)
- 1/2 cup sugar
- 1 Tbsp corn starch
- Core and small dice strawberries into 1/4-inch pieces. Transfer to a small saucepan while dicing. Add 2 Tbsp sugar directly on top of the strawberries. Give it a good stir.
- Bring to medium heat and cook until jammy and strawberries are mostly cooked down, about 8-10 minutes. At first, the pan will look dry but the strawberries will release their liquid. Lower heat, if needed. The puree should bubble vigorously. Remove from heat and add vanilla, making sure to stir. Set aside to (briefly) cool.
Coconut Milk Base:
- While the strawberry syrup cooks, make coconut milk base: in a large measuring cup (at least 4 cups), add coconut milk and sugar. It's ok if the coconut milk has separated into solids and liquid. Heat coconut milk + sugar until steaming in the microwave. I microwave in 1 minute bursts, for 2-3 minutes total. Whisk well, making sure sugar is fully dissolved.
- Make cornstarch slurry: remove 1/4 cup of coconut milk to a separate bowl. Add cornstarch and mix until well combined with no lumps (a fork or whisk works well). If lumps remain, use a sieve to add cornstarch slurry back to the large measuring cup. Whisk everything together until smooth. The liquid should be steaming and hot, to ensure that the corn starch has activated before freezing. Let the coconut milk + corn starch slurry sit for 5 minutes before adding strawberry syrup.
- Add strawberry syrup 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.)
Check out the dessert archives for more Asian-inspired inspiration!