Vegan Coconut Tofu Popsicles with Red Berries (Dairy-Free)
Creamy vegan popsicles made with silken tofu, coconut cream, and fresh red berries. A dairy-free, egg-free frozen treat with a beautiful swirled effect — ready in 15 minutes plus freezing.
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.