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Vegan Marshmallow Coconut Popsicles

This Marshmallow Coconut Popsicles recipe tastes just like marshmallows (while being totally vegan). The secret? Aquafaba!

Marshmallow Coconut Popsicles recipe with white homemade popsicles on a blue background.

Coming at you with one last recipe sneak peak from For the Love of Popsicles in the form of these unique vegan popsicles! These were easily the most tested and refined recipe in the book, with me and the trusty taste testers putting in so many hours perfecting these pops.

There were a few popsicle ideas I gave up on after a few rounds of testing (like my idea for color changing popsicles that involved…cabbage) (or sugar-free jello pops which were actually the worst).

But I just knew aquafaba belonged in a popsicle, so we tested and tested until we arrived at these Marshmallow Coconut Popsicles! They’re light and fluffy and a flashback to the marshmallow spread of our childhoods!

Vegan Marshmallow Coconut Popsicles Video

Ingredients for these marshmallow popsicles

  • Aquafaba: Otherwise known as the liquid from a can of chickpeas! This magically whips into meringue-like peaks and forms the base of this recipe (liquid from home-cooked chickpeas will not work well here).
  • Coconut Milk: Full-fat canned coconut milk give these pops their silky smooth texture.
  • Sugar: Sugar not only sweetens the pops, but stabilizes the aquafaba meringue.
  • Cream or Tartar: Crucial for stabilizing the meringue. After many failed batches, I realized my cream of tartar had expired. A fresh jar of it and I was back to perfect pops – check the freshness of your jar!
  • Vanilla: Finally, a touch of vanilla (extract or paste) rounds out the flavors and masks any remaining chickpea taste.
Aquafaba in a bowl on a blue background.

Making the aquafaba for these popsicles is as simple as pouring the juice from a can of chickpeas into your stand mixer, adding cream of tartar and sugar, then whipping to stiff peaks! Make sure your phone is nearby because you’re going to want to take a billion photos of this magic (or is that just me?)

Aquafaba in a bowl on a blue background.

Then we’ll slowly whisk in the coconut milk. This is going to deflate the vegan meringue some, but that’s okay! It will remain airy while becoming more pourable, which is perfect because the next step is to pour into molds and freeze!

Aquafaba in a bowl on a blue background.

Love popsicles? There’s more where this came from!

Marshmallow Coconut Popsicles recipe with white homemade popsicles on a blue background.
Marshmallow Coconut Popsicles recipe with white homemade popsicles on a blue background.

Vegan Marshmallow Coconut Popsicles

Print Pin Rate
Course: Healthy Desserts and Sweets
Cuisine: American
Keyword: aquafaba, coconut popsicles, homemade, homemade popsicles, ice pops, popsicles, recipe, vegan popsicles
Diet: Gluten-Free, Vegan, Vegetarian
Occasion: 4th of July, Birthdays
Time: 60 minutes or more
Additional Time: 4 hrs
Total: 4 hrs
Servings: 8 2-oz popsicles
Calories: 61kcal
Author: Sarah Bond
5 from 1 vote


  • ½ cup aquafaba the liquid from 1 15-oz (425 g can of chickpeas)
  • ¼ tsp cream of tartar
  • ¼ cup sugar 55 g
  • ½ cup canned coconut milk 120 mL
  • ¼ tsp vanilla extract


  • Meringue: Add aquafaba and cream of tartar to a clean bowl and whip with a standing or hand mixer. When liquid starts to become foamy, gradually add in sugar. Continue whipping at high speed until you reach stiff peaks. This can take a few minutes. Be patient, you’ll get there.
  • Coconut: With beaters on, slowly pour in the coconut milk until fully incorporated. It will lose some fluff and become a bit liquid again; that’s ok! Stir in vanilla.
  • Freeze: Spoon or pour into molds, leaving a little space at the top for them to expand. Insert sticks and freeze until hard (at least 4 hours).
  • Serve: Run the mold under warm water for a few seconds to loosen them up, then remove from the mold.



Serving: 1popsicle | Calories: 61kcal | Carbohydrates: 7.6g | Protein: 0.5g | Fat: 3.6g | Saturated Fat: 3.2g | Fiber: 0.3g | Sugar: 7g
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Hi, I’m Sarah!

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Recipe Rating

  1. Hilary says:

    Would a sugar alternative work to sweeten without destabilizing the meringue? Like Swerve or Lakanto? Or stevia? Thank you!

    1. Sarah says:

      Hi Hilary! I haven’t actually tried this yet, but I think it could work. I would probably use more cream of tartar to compensate to help it stabilize. Would love to hear how it works for you!

  2. Etta says:

    These are great. Followed the recipe exactly and they turned out perfectly!

    1. Sarah says:

      YAY! Enjoy, Etta! 😀

  3. Amelia Wilson says:

    Do you think you could put this into an ice cube tray? I want to make mochas over ice and want to make a cold hot chocolate using some sort of marshmallow infused ice cube for a special Christmas in July themed breakfast. Thank you so much!!

    1. Sarah says:

      YUM! This is such a great idea, I think it would work 😀