Strawberry Basil Coconut Pops

It’s the height of summer, and nothing says refreshment quite like these Strawberry Basil Coconut Pops. With the sun blazing down, I wanted something cool but with a twist. These pops cost me around $9 to make, but I’m telling you, they’re worth every cent. I love how the sweetness of the strawberries pairs perfectly with the fragrant basil, making for a treat that feels both fancy and fun. Plus, it’s a great way to enjoy that fresh basil from my garden before the season ends.

Created by

The Tastycrafter Team

Last updated on 2026-06-07T22:53:19.682Z

When I first started making these pops, I got a bit overzealous when blending the strawberries and basil together. I ended up with a minty, almost too vibrant green mixture that didn’t sit well in the molds. My kids took one look at it and refused to try it! Now I know to blend just enough to incorporate the basil without turning it into a puree. Just a hint of green is all you need!

Since then, these Strawberry Basil Coconut Pops have become a summer staple. The basil adds such a refreshing note that totally elevates the fruitiness of the strawberries. It’s almost like a mini-vacation in a popsicle! Plus, watching my kids devour them is a pretty rewarding sight. They never last long!

Key Technique for Strawberry Basil Coconut Pops

When blending the ingredients, use a stop-and-start method so you don't over-blend and lose that lovely speck of green from the basil. I like to keep it a bit rustic because those bits of basil give such a nice visual appeal and a hint of freshness in every bite. You’ll know it's ready when the strawberries are smooth but you still see flecks of basil.

Another little tip: after blending, taste the mixture and adjust the sweetness to your liking. Sometimes the strawberries can be a little tart, and you might prefer to add an extra drizzle of honey or maple syrup. Just remember, you want it to be sweet but not overly sugary—after all, you're balancing it with the fresh basil.

Swaps & Substitutions

If you’re not a fan of coconut milk or want a lighter version, try using yogurt instead. It will give you a creamier texture and a slightly tangy note that can be pretty refreshing, though it changes the flavor a bit. Also, if you can't find fresh basil, I've had good luck with mint, which offers a different but still refreshing vibe.

As for the sweetener, feel free to experiment with agave syrup or even a bit of sugar, if that’s what you have on hand. Just remember to check the sweetness as you go along. There’s room for flexibility in this recipe, and you can really make it your own.

Ingredients

Here’s what you’ll need:

For the Pops

2 cups fresh strawberries, hulled and chopped
1 cup coconut milk (I prefer Aroy-D for the creaminess)
1/4 cup fresh basil leaves, packed
2-3 tablespoons honey or maple syrup (to taste)
1 tablespoon fresh lime juice

All set? Let’s get making these delicious pops!

Instructions

Follow these simple steps:

Blend the Ingredients

In a blender, combine the chopped strawberries, coconut milk, basil leaves, honey (or maple syrup), and lime juice. Blend until smooth, but don't overdo it—you want a hint of green from the basil, not a full-blown green puree. Honestly, I usually taste it here and adjust the sweetness if needed.

Pour into Molds

Carefully pour the mixture into your popsicle molds, filling them almost to the top. Leave a little space because they will expand when they freeze. If you don’t have molds, you can use small cups with wooden sticks.

Freeze

Insert the sticks and pop the molds into the freezer for at least 4 hours, or until completely frozen. I usually make these at night so they're ready for the morning—perfect for breakfast or snacks!

Unmold and Enjoy

To unmold, run warm water over the outside of the molds for a few seconds. Gently pull the pops out, and enjoy right away. They’re best eaten within a week, but trust me, they won't last that long!

Now you just need to enjoy your pops!

Pro Tips

Try adding a splash of coconut water for extra hydration.
You can substitute the honey with agave syrup for a vegan option.
Feel free to swap out the basil for mint if you want a different herb kick!
If you're not a fan of coconut, plain yogurt works pretty well too.

What to Serve with Strawberry Basil Coconut Pops

These pops are a fun treat on their own, but they also pair wonderfully with a light summer salad or some grilled chicken. Slice up some fresh fruit on the side for a colorful presentation, or make a simple yogurt dip if you want to add a little creaminess to your snack. I often cut up a few pieces of watermelon or cantaloupe, and they complement the pops nicely.

If you're feeling a bit more festive, serve them at a picnic with some sparkling water or lemonade. Trust me, after a hot day, those pops will really hit the spot and everyone will love having something cold to enjoy together.

Make-Ahead Tips

One of the best things about these pops is how easy they are to make ahead of time. You can mix the ingredients the night before, pour everything into molds, and pop them in the freezer. They’ll be ready and waiting for you the next day. In fact, I usually make a big batch and keep them on hand for the kids when they get home from school, or just for myself for a little afternoon treat.

If you find you have some leftovers, you can still keep them for about a week in the freezer. Just make sure to wrap them in a bit of plastic wrap or keep them in an airtight container so they don't get freezer burn. I have had some that lost their texture after a long time in the freezer, so better to have them fresh if you can!

Questions About Recipes

→ Can I use frozen strawberries?

You can, but I wouldn't recommend it for this recipe. Fresh strawberries give a brighter flavor and better texture in pops.

→ How sweet should the mixture be before freezing?

Honestly, it should have a slight sweetness. Remember, once frozen, flavors dull a bit so taste it like you're about to drink it!

→ What if I don’t have popsicle molds?

No worries! You can use any small cups and just insert a stick once it’s slightly frozen. Just a quick tip—use plastic cups to make unmolding easier.