Looking for a dairy-free popsicle recipe that’s actually creamy? These vegan coconut tofu popsicles get their silky texture from blended silken tofu and a little scoop of coconut. Combined with fresh red berries, they’re a sweet, protein-boosted frozen treat that’s easy to make at home.
The trick is in the layering: alternating scoops of ruby-red berry mixture with pale coconut cream create a marbled effect in every popsicle, so each bite looks as good as it tastes. Whether you’re after a healthy summer dessert, a kid-friendly snack, or a make-ahead treat for meal prep, this recipe checks every box.
Why You’ll Love This Recipe
Customizable — lighten it up by cutting sugar and cream in half or use it as a base for chia pudding
Dairy-free and egg-free — made entirely from plant-based ingredients
Only 5 ingredients for the whole recipe
No churning or ice cream maker required
Naturally colourful swirl effect from layering, no food dye needed
Don’t like coconut?
Swap the coconut cream for a store-bought vegan creamer or whipping cream. You can also forgo the cream altogether for a lighter popsicle. Youghurt also works but opt for a full fat option so you can benefit from the creaminess.
Zero-waste tips:
Make sure nothing goes to waste!
- Leftover mxture? Stir in 1 teaspoon of chia seeds per ½ cup of leftover mixture for a quick chia pudding.
- Leftover coconut cream? Freeze any extra coconut cream in ice cube trays to use in future recipes.
Vegan Coconut Tofu Popsicles with Red Berries (Dairy-Free)
Equipment
- 1 Blender
- Popsicle molds
Ingredients
Coconut Mixture
- 1 package 500g silken tofu, divided — use ½ package (250g) here I used the Soykei Brand
- ½ cup coconut cream
- ½ cup sugar
Red Berry Mixture
- ½ package 250g silken tofu (the remaining half)
- 2 cups red berries strawberries, raspberries, or a mix
- ¼ cup coconut cream
- ¼ cup sugar
Instructions
Make the coconut mixture
- In a blender, combine ½ package (250g) silken tofu, ½ cup coconut cream and ½ cup sugar. Blend until completely smooth. Set aside.
Make the red berry mixture
- In the same blender, combine the remaining ½ package (250g) silken tofu, 2 cups red berries, ¼ cup coconut cream, and ¼ cup sugar. Blend until smooth.
- Layer the molds. Pour the mixtures into your popsicle molds in alternating layers (red berry, then coconut, then red berry again) for a marbled, swirled effect.
Freeze
- Insert popsicle sticks and freeze for at least 6 hours, or until completely firm.
- Enjoy! Run the molds briefly under warm water to release the popsicles easily.
