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Korean Strawberry Milk Popsicles

Refreshing, creamy, sweet -- make Korean Strawberry Milk Popsicles all summer long!
Prep Time10 mins
Cook Time10 mins
Freezing Time8 hrs
Course: Dessert
Cuisine: American, Fusion Food
Keyword: Coconut, Popsicles, Strawberry
Servings: 10 popsicles
Author: The Subversive Table | Lis Lam


  • Popsicle Molds (I recommend a silicone popsicle mold)


Strawberry Syrup:

  • 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


Strawberry Syrup:

  • 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.
    cooked strawberries in pot

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.
    coconut milk and whisk in large measuring cup
  • 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.

Make Popsicles:

  • 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.
    pouring liquid into popsicle molds
  • 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.)
    hand holding Korean Strawberry Milk Popsicle


*If you'd like, chill mixture in the fridge for 1-2 hours before pouring into the mold.  Although it's not completely necessary, it will make for softer popsicles.  The more quickly the mixture freezes, the softer the popsicles will be.  Chilling first will ensure the popsicles are optimally soft.  (If I have time, I will chill it.  But most of the time I do not and pour the liquid into the mold hot.).