Strawberries and coconut blended into a creamy and tasty popsicle!
Summer is just around the corner and the perfect time to indulge in these sweet frozen treats! Fresh strawberries, thick coconut cream and flaked coconut are the perfect combination in these popsicles.
These are so refreshing and satisfying, you will be making them all summer long!
What's in Keto Strawberry Coconut Popsicles
- Full fat unsweetened coconut milk
- Strawberries
- Heavy cream
- Pure coconut extract
- Swerve confectioners
- Unsweetened flaked coconut
*Exact measurements are listed in the recipe card below.
How to Make Keto Strawberry Coconut Popsicles
Refrigerate the can coconut milk over night so that the cream separates from the water. Scoop out the coconut cream (should be thick and creamy) and set the coconut water aside.
Add the strawberries and 1 tablespoon of swerve to the bowl of a food processor, and puree. Add the coconut milk, heavy cream and ¼ cup of swerve and blend until creamy. If mixture is too thick, add some of the reserved coconut water.
Add the flaked coconut and pulse just a few times (you still want some texture). Remove and transfer to a bowl with a spout for pouring.
Pour the coconut cream mixture into popsicle molds . Freeze for at least 3 hours and enjoy!
More Keto Coconut Recipes
- Coconut Shrimp with Dipping Sauce
- Thai Curry Coconut Grilled Chicken
- Coconut Lime Cupcakes
- Coconut Lime Fat Bombs
- Thai Coconut Curry Chicken Soup
- Coconut Granola
- Strawberry Coconut Fat Bombs
More Keto Strawberry Recipes
- Strawberry Meringue Cookies
- Strawberry Ice Cream
- Strawberry Cupcakes
- Cheesecake with Strawberry Sauce
- Strawberry Coconut Cream Mousse
- Strawberry Cream Tart
- Strawberry Shortcake Mug Cake
FREE 20 EASY KETO RECIPES EBOOK
Strawberry Coconut Cream Keto Popsicles
Recipe Video
INGREDIENTS
- 1 14 oz can of full fat unsweetened coconut milk (cream only)
- 1 ½ cups fresh organic strawberries, hulled and chopped
- 1 cup heavy whipping cream
- ¼ cup + 1 tablespoon swerve confectioners
- ¼ cup unsweetened flaked coconut
- ½ teaspoon pure coconut extract
INSTRUCTIONS
- Refrigerate the can coconut milk over night so that the cream separates from the water.Scoop out the coconut cream (should be thick and creamy) and set the coconut water aside.
- Add the strawberries and 1 tablespoon of swerve to the bowl of a food processor, and puree. Add the coconut milk, heavy cream and ¼ cup of swerve and blend until creamy. If mixture is too thick, add some of the reserved coconut water.
- Add the flaked coconut and pulse just a few times (you still want some texture). Remove and transfer to a bowl with a spout for pouring.
- Pour the coconut cream mixture into popsicle molds. Freeze for at least 3 hours and enjoy!
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*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol- Swerve, Erythritol, Allulose, or Monk Fruit.
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