Baking sheet with Creamy Dulce de Leche Pops on wooden popsicle sticks
4.56 from 9 votes

Creamy Dulce de Leche Pops

Amazing 5-ingredient Dulce de Leche Pops made with coconut milk and naturally sweetened with dates and maple syrup. Salty, sweet, and SO creamy and delicious! A healthier dessert for the caramel lover.
Author: Minimalist Baker
Prep Time 30 minutes
Total Time 30 minutes
Servings: 10 (pops)
Category: Dessert
Cuisine: Gluten-Free, Vegan
Freezer Friendly 1 Week
Does it keep? Store in freezer.


  • 14 whole medjool dates (pitted // 15 dates equal ~253 g or 1 1/4 cups // if dry, soak in warm water for 10 min. then drain)
  • 1/2 tsp sea salt
  • 1 14-ounce can coconut cream or full-fat coconut milk (if using full-fat milk, add 1 Tbsp melted coconut oil)*
  • 1 tsp pure vanilla extract
  • 1-2 Tbsp maple syrup
  • 1 Tbsp bourbon (optional)


  1. Add pitted dates to a food processor or high-speed blender and blend until a caramel-like paste is achieved. If you have trouble blending, add 2-4 Tbsp warm water (amount as original recipe is written // adjust if altering batch size) to help achieve the right texture - thick and spreadable. Scrape down sides as needed and blend until a thick, caramel-like consistency is achieved.
  2. Once the date caramel is smooth and creamy, add 1/4 - 1/2 tsp (amount as original recipe is written // adjust if altering batch size) sea salt depending on how salty you prefer it. Taste and adjust as needed.

  3. Scoop out caramel and set aside. Then add coconut cream (or coconut milk + coconut oil), vanilla, 1/2 cup of the date caramel, and 1-2 Tbsp maple syrup or agave nectar for additional sweetness (amounts as original recipe is written // adjust if altering batch size). Blend until creamy and smooth and taste and adjust flavors as needed. Bourbon is optional, but recommended for flavor.

  4. Transfer mixture to a mixing bowl, cover and chill in the refrigerator for 3-4 hours (or freezer for 1-2 hours) for best results. (If you're impatient and can't wait, skip this step. The Popsicles just won't be as swirled as if you were to let the batter chill.)
  5. Once chilled, add the remaining caramel back in in small spoonfuls and loosely stir to combine / swirl.
  6. Scoop/pour into Popsicle or ice cube molds (about 10, depending on their size // as original recipe is written) trying to evenly distribute the caramel swirls, and tap to remove air bubbles. Insert Popsicle sticks and freeze for at least 6 hours or until firm.

  7. Once set, remove from freezer and let rest for 5 minutes to soften. Then gently pull out of molds and enjoy. Pops keep covered in the freezer for up to 1 week, though best when fresh.


*Coconut cream is ideal in this recipe as it yields the creamiest Popsicle. Although full-fat coconut milk will work with the coconut (or other neutral) oil added.
*Nutrition information is a rough estimate calculated without bourbon.
*Prep time does not include chilling / freezing.

Nutrition Per Serving (1 of 10 pops)