Strawberry Cream Pie Popsicles Share on Pinterest

Strawberry Cream Pie Popsicles

  • 13 ingredients
  • walnuts, pecans, almonds
  • Easy


  • 16 ounces (1lb) strawberries, tops trimmed off, cut in half
  • 1 can (13.66oz) unsweetened coconut cream
  • 1 teaspoon pure almond extract
  • 3 tablespoons agave/maple syrup
  • 1 tablespoon arrowroot powder
  • pinch of salt
  • 1/3 cup Diamond of California Whole Almonds
  • 1/3 cup Diamond of California Pecan Halves
  • 1/3 cup Diamond of California Shelled Walnuts
  • 1 teaspoon ground cinnamon
  • pinch of salt
  • 1/4 teaspoon pure vanilla extract
  • 1 tablespoon coconut oil, melted

The Steps

  1. In a medium saucepan, saute ‎the washed and cut strawberries over medium heat until they start to reduce and get soft, about 10-15 minutes.
  2. Stir in the rest of the filling ingredients and bring to a boil, then reduce and simmer for a few minutes.
  3. Remove from heat to cool slightly while you prepare the popsicle molds (I like to add mine to a baking sheet to make getting into the freezer easier).
  4. Pour the filling into the popsicle molds leaving about an inch of space at the top to add the crust. Place in the freezer for about an hour.
  5. Make the crust by blending/processing the nuts, cinnamon, and salt together until you have a fine texture. Add in the vanilla and coconut oil and pulse until it’s sticky.
  6. Remove the popsicles from the freezer and add the crust on top of each filling, gently packing it down tight.
  7. Insert the popsicle sticks into each well and freeze at least 4 hours, preferably overnight.

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