Strawberry Crunch Pops: Dairy Free & Delish

Strawberry Crunch Pops

Creamy, crunchy, and ridiculously refreshing – these strawberry crunch pops are like summer on a stick. They’re the kind of treat that makes you forget it’s 90 degrees outside, especially since they’re entirely dairy-free and packed with real fruit flavor.

The magic happens when the silky strawberry-coconut base meets that addictive crumbly coating. Whether you’re avoiding dairy or just craving something frosty and fun, these pops hit all the right notes.

You’ll love these strawberry coconut crunch pops because they’re stupid-easy to make but look like you spent hours on ’em. They’re vegan-friendly and way more satisfying than store-bought sugar bombs.

They also have that wonderful crunch factor. Kids go nuts for ’em, adults pretend they’re being “healthy,” and everyone wins.

What You’ll Love About them

These dairy-free strawberry pops are the ultimate guilt-free indulgence. They’re sweetened just enough to satisfy cravings without the sugar crash, and the coconut milk adds a creamy richness that feels downright decadent.

The freeze-dried strawberries in the coating pack a tart punch that balances the creamy center perfectly. Bonus points: they’re naturally gluten-free (use certified GF cornflakes) and you can swap in maple syrup or agave to keep them refined-sugar-free.

Ingredients (Makes 6 pops)

• 1½ cups coconut milk (full-fat for extra creaminess)
• 1½ cups fresh strawberries, hulled
• 3 tbsp honey or maple syrup (adjust to taste)
• 1 tsp vanilla extract
• 1 cup cornflakes (gluten-free if needed)
• ¼ cup freeze-dried strawberries

Timing

• Prep time: 15 minutes
• Freeze time: 4–6 hours (or overnight)

Step-by-Step Instructions

Step 1 Blend the base

Toss the coconut milk, fresh strawberries, sweetener, and vanilla into your blender. Blitz until it’s completely smooth – no strawberry chunks allowed!

Step 2 Freeze

Pour the mixture into popsicle molds, leaving a little space at the top for expansion. Slide in the sticks and freeze until solid (usually 4–6 hours). Pro tip: Run the molds under warm water for 5 seconds to release the pops easily.

Step 3 Make the crunch coating.

While the pops freeze, pulse the cornflakes and freeze-dried strawberries in your blender. Stop when it looks like pastel pink breadcrumbs.

Step 4 Crunchify!

Roll each frozen pop in the strawberry-cornflake mixture, pressing gently so it sticks. You can design them as you want, all over or just where you want.  Eat immediately or refreeze for later (if you can resist).

Nutritional Information

Each pop clocks in at about 120 calories, with 3g of fat (thanks, coconut milk!), 25g carbs, and 2g protein. They’re a sneaky way to get fruit into your day while feeling like you’re eating dessert for lunch.

Healthier Tweaks

• Lower sugar: Swap honey for monk fruit syrup.
• Extra protein: Add a scoop of vanilla collagen powder to the blender.
• Nut-free: Use certified GF cornflakes if allergies are a concern.

Serving Suggestions

• Dunk ’em in melted dark chocolate before the crunch coating.
• Serve alongside lemon sorbet for a tangy duo.
• Crumble leftover topping over yogurt bowls.

Common Mistakes

• Skipping full-fat coconut milk: Light versions make icy, less creamy pops.
• Blending coating too fine: You want texture, not dust!
• Rushing freeze time: Partially frozen pops collapse when coated. Patience, grasshopper.

Storing Tips

• Keep coated pops in an airtight container in the freezer for up to 2 weeks.
• Separate layers with parchment paper to prevent crunch theft between pops.
• If the coating gets soggy, re-roll pops in fresh crunch mix before serving.

Conclusion

These strawberry crunch pops are the ultimate warm-weather escape – cool, creamy, and satisfyingly crunchy. Whether you’re making them as a dairy-free dessert or just because strawberries deserve their moment, they’re guaranteed to disappear fast.

The blend of coconut milk and fresh berries feels indulgent but still light, and that cornflake coating? Pure genius. Whip up a batch, stash ’em in your freezer, and thank yourself later.