Strawberry Creamsicles

Nothing is better on a hot summer day than a refreshing popsicle. These creamy strawberry coconut creamsicles hit the spot. The cashew and coconut base gives a creamy texture while providing heart healthy fats. Say hello to your new favourite summer recipe!

*this recipe requires some prep work ahead of time.


2 cups cashews *

1/3 cup coconut cream *

¼ cup coconut oil

¼ cup lemon juice

¼ cup pure maple syrup

1 Tbsp. vanilla extract

2/3 cup strawberry jam

*Prep Work

  • Soak cashews in water for 4-6 hours. If short on time (or you forget) soak for 1 hour in HOT water.
  • 2 hours before making popsicles place a can of full fat coconut milk in the fridge.


  1. Drain and rinse soaked cashews and pat dry with a clean dish towel.
  2. Place cashews in a high speed blender. Add coconut cream, oil, lemon juice, maple syrup, vanilla, and jam.

*for the coconut cream simply remove coconut milk from the fridge without shaking. Use a can opener to remove the top of the can. Scoop out the white cream from the top, careful not to scoop the coconut water (save for smoothies).

  1. Blend until smooth and creamy. Pour into popsicle molds and place in the freezer overnight.
  2. Carefully remove frozen popsicles by running a little warm water over the molds
  3. Enjoy!

About Deanna:

Deanna is a Holistic Nutritionist and recipe/wellness blogger passionate about fresh foods, farmers markets and home cooking. She loves exposing people to the nature of holistic living by sharing delicious recipes & health videos.

Deanna is the author of Baking Gluten-free and Vegan: 10 Allergy Friendly Desserts e-book and the voice behind Nature’s Peach. She is a REAL food advocate with a passion for deliciously nutritious recipes. Deanna loves to keep things SIMPLE, FRESH and WHOLESOME. Visit her blog at


Emily Sawyer