Dairy-Free Creamy Berry Popsicles | Sarah, Baking Gluten Free

Homemade berry popsicles are a great treat for those hot summer days. You'll get the flavor of all 3 delicious layers together or on their own.

We love these Berry Creamy Popsicles. Once you try our favorite Red White & Blue Popsicle recipe, you’ll wish you made a double batch. Get those popsicle molds ready, folks! Just in time for the 4th of July, I’m sharing these dairy free creamy berry popsicles. Those red, white and blue stripes sure look tasty (I can promise you, they are!). Made from fresh strawberries, fresh blueberries and creamy coconut milk, these patriotic pops are low in sugar and so refreshing.

Homemade berry popsicles are a great treat for those hot summer days. There is a little patience needed with this recipe, as you wait for the different layers to set. I love that you get the flavor of all 3 layers, together or on their own. My favorite is the hint of vanilla in the coconut layer. Creamy dreamy.

Say “God Bless America!” with these berrylicious popsicles this 4th of July!

Dairy-Free Creamy Berry Popsicles

Homemade berry popsicles are a great treat for those hot summer days. You'll get the flavor of all 3 delicious layers together or on their own. 

Course Dessert
Cuisine American
Keyword berry recipes, dessert recipes, frozen treats, popsicle recipe
Servings 12 popsicles
Author Sarah Bakes Gluten Free

Ingredients

strawberry layer

  • 1 1/2 cups fresh strawberries, sliced
  • 1/4 cup So Delicious lite culinary coconut milk*
  • 1-2 tablespoons pure maple syrup or honey

creamy coconut layer

  • 1 cup So Delicious lite culinary coconut milk
  • 1-2 tablespoons pure maple syrup or honey
  • 1/2 teaspoon pure vanilla extract

blueberry layer

  • 1 1/2 cups fresh blueberries
  • 1/4 cup So Delicious lite culinary coconut milk
  • 1-2 tablespoons pure maple syrup or honey

Instructions

  1. To make strawberry layer, place strawberries, coconut milk and maple syrup (to taste) in blender. Blend on high until smooth, 1-2 minutes. Pour into popsicle molds, filling 1/3 full. Place in freezer for 20-30 minutes or until slightly firm.
  2. To make coconut layer, stir together coconut milk, maple syrup and vanilla. Pour into molds, over top of strawberry layer, filling 2/3 full. Insert popsicle sticks and place back in freezer for another 20 minutes, until slightly firm.
  3. To make blueberry layer, place blueberries, coconut milk and maple syrup in blender. Blend on high until smooth, 1-2 minutes. Pour over top of coconut layer, filling to top of popsicle mold. Place back in freezer to allow popsicles to completely set, 1-2 hours or overnight.
  4. To remove popsicles from mold, run under warm water for 10-15 seconds. Release popsicles from mold and enjoy!
  5. *If you can’t find So Delicious culinary milk, simply use canned lite coconut milk.

courtesy Sarah, Sarah Bakes Gluten Free Treats