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Vegan Strawberry Shortcake Pops

by John Gara featured in Vegan Ice Cream Treats 3 Ways


for 6 servings

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

Special Equipment

  • ice pop mold
    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!




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