ClockPlayEmailInstagramLinkSMSTwitterYouTubeWhatsAppXSearchClockRight ArrowArrow DownCaret downCaret upCaret leftCaret rightHamburger MenuPop OutThumbs upThumbs up buySpeechAudio onReplayPlusMinusSad smiley faceNo resultsSwapMoreYour grocery bagSuccessShop Tasty MerchYour Cart (empty)Your CartFacebookPinterestEmailPrintSmsTwitterWhatsappCommentTips Highlights
Skip to Content

Vegan Strawberry Shortcake Pops

Indulge in a dairy-free treat with these vegan strawberry shortcake pops. The sweet and juicy strawberries are blended with coconut milk for a smooth, creamy popsicle. They're the perfect dessert for any occasion.

Tasty Team
87% would make again

Under 30 minutes

Vegan Strawberry Shortcake Pops

Under 30 minutes


for 6 servings

  • 2 cups strawberry (300 g), stemmed and hulled
  • 1 cup coconut milk (240 mL), sweetened
  • ¼ cup lemon juice (60 mL)
  • 2 tablespoons agave nectar
  • 2 cups dairy-free vanilla yogurt (490 g), for garnish, optional
  • granola, with freeze-dried strawberry pieces, for garnish, optional

Special Equipment

  • ice pop mold

Nutrition Info

  • Calories 164
  • Fat 10g
  • Carbs 13g
  • Fiber 2g
  • Sugar 8g
  • Protein 4g

Estimated values based on one serving size.


  1. Add the strawberries, coconut milk, lemon juice, and agave nectar to a blender and blend until smooth.
  2. Pour the blended mixture into the ice pop mold.
  3. Freeze until solid, 2-3 hours.
  4. If desired, dip the frozen pops in yogurt, then roll the coated pops in the granola. Place the pops on a parchment paper-lined plate and freeze again for 30 minutes.
  5. The pops will keep in the freezer for up to 6 months in an airtight container.
  6. Enjoy!
  7. Your favorite recipes are just a click away. Download the Tasty app to save and organize your favorites.
Vegan Strawberry Shortcake Pops