Korean Strawberry Milk

korean strawberry milk in two glasses in a red striped straw.

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5 from 1 vote

This is a refreshing, sweet treat that will help brighten up any day!

Course Drinks, Snack

Cuisine Korean

Prep Time 10

Cook Time 5

Total Time 15

Servings servings

Calories 309kcal

Author Marlynn Schotland

Equipment

Blender
Dutch Oven or saucepan

Ingredients

2 cups strawberries, chopped and divided
¼ cup granulated sugar
2 cups low-fat coconut milk

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Instructions

In a blender, puree 1-¼ cup strawberries.
Add the pureed strawberries to a saucepot or dutch oven over medium-low heat. Add the sugar to the strawberry puree and stir constantly. Bring the mixture to a low boil, remove from the heat and let cool.
While the strawberry mix cools, prepare two tall glasses. Add half of the cooled strawberry puree mixture. Sprinkle some of the remaining chopped strawberries. Then pour the coconut milk evenly into each glass. Top with any remaining chopped strawberries and stir to combine. Enjoy immediately.

Video

Notes

Strawberries: you can use fresh or frozen strawberries, making this a delicious treat you can enjoy year-round. If using frozen strawberries, thaw them out before using them in this recipe.

Milk: Coconut milk adds an authentic, rich flavor to this Korean strawberry milk. The recipe calls for low-fat coconut milk, but you can use full fat coconut milk. You can also use regular milk or your favorite non-dairy milk, if you prefer.

Nutrition