This vegan Korean strawberry milk is made with real strawberries, creamy coconut milk, and naturally sweetened with maple syrup. Ready in under 10 minutes.
Check out my Korean banana milk, vegan strawberry milkshake, and this strawberry and banana smoothie without yogurt next.
I grew up loving strawberry everything — strawberry shortcake, Fruit Roll-Ups, and the classic pink strawberry milk powder.
I still love strawberry milk, but these days I make it with real strawberries, simple ingredients, and just enough sweetness.
The first time I tried Korean-style strawberry milk, I loved the fresh strawberry flavor and little pieces of fruit in every sip. This Korean-inspired version is dairy-free, naturally sweetened, and made with coconut milk or any plant milk you like.
If you love sweet summer drinks, make sure to check out my Hibiscus Strawberry Lemonade, Iced Green Tea Lemonade, or Blueberry Lemonade.
What is Korean Strawberry Milk?
Korean strawberry milk is a popular drink in South Korea’s café scene , where beautiful, layered drinks are basically an art form. Instead of using artificial syrups or powders, it’s made with real strawberries: a quick homemade syrup and sweetened strawberry chunks, poured into creamy milk for a dreamy, pink drink.
It can be made with or without dairy, but this plant-based version keeps it creamy with coconut, oat, or cashew milk .
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Why this recipe works
- Stronger strawberry flavor. Simmering strawberries with maple syrup concentrates the flavor and creates a naturally bright pink syrup.
- Creamy without being heavy. Carton coconut milk adds a smooth dairy-free texture while keeping the drink light.
- Better texture. Chopped strawberries and syrup create a layered drink with real fruit in every sip.
- Naturally sweetened. Maple syrup adds sweetness without bottled strawberry syrup or refined white sugar.
- Simple to make. A quick syrup, a short rest for the berries, and a simple pour bring it all together.
Tested tips
- Use ripe strawberries. The riper they are, the sweeter your drink will be — so you may not need as much sweetener. For the best flavor, we love picking our own or grabbing a pint at the farmers market during peak strawberry season.
- Blend the syrup, chop the mix-in. Pureeing the syrup gives you that silky base, while chopped strawberries create texture and the signature layered look.
- Add a pinch of salt. Just enough to enhance sweetness and deepen flavor.
- Use carton coconut milk. Provides creaminess without the weight or separation issues of canned coconut milk.
- Stir gently before sipping. A soft swirl keeps the aesthetic while balancing flavor in each sip.
For a fun spin, serve with Vegan Banana Pancakes, these Banana Bread Overnight Oats with Yogurt, a slice of Vegan Chocolate Chip Banana Bread, or even Vegan Red Velvet Cupcakes for a berry-hued treat.
Substitutions and additions
- No coconut milk? This works with any non-dairy milk: oat milk makes it thick and creamy, cashew milk adds richness, soy milk is protein-rich with a neutral, milk-like flavor, and almond milk is light and slightly nutty.
- Want it thicker? Use all frozen berries or stir in 2–3 tablespoon of coconut cream. This adds a thicker, silkier texture from higher fat content — ideal for more richness and that “dessert drink” feel.
- Want protein? Add a scoop of vanilla Sunwarrior protein powder.
- No maple syrup? You can use simple syrup, agave, or even homemade strawberry syrup instead. The flavor will shift slightly, but as long as you’re using real strawberries, it’ll still taste fresh and naturally sweet.
- Add-ins: Try a dash of cinnamon, cardamom, or vanilla.
- Make it a treat: Blend with vegan vanilla ice cream for a dessert-style pink shake.
More Sips & Dips
Storage
- Strawberry milk is best fresh, but you can store leftovers in an airtight container or jar in the fridge for up to 2 days.
- Store without ice and add fresh cubes just before drinking to prevent dilution.
Korean Strawberry Milk FAQs
Yes! You can prep both the strawberry syrup and the mix-ins up to 3 days in advance. Store them separately in airtight containers in the fridge. Assemble just before serving for the best flavor and visual effect.
Absolutely. While coconut milk gives a rich, creamy texture, oat, soy, or cashew milk all work well. Just make sure it’s unsweetened so the strawberries shine.
Yes! Frozen strawberries work great — just thaw in the microwave first if you’re using a standard blender or food processor. If you have a high-speed blender, you can skip thawing. Frozen strawberries can be slightly more watery, so taste the syrup and adjust the sweetness if needed.
Yes! If you prefer a smooth drink, you can skip the mix-ins. Just add all the maple syrup to the saucepan when preparing the strawberry syrup.
Yes! Maple syrup keeps it plant-based, but agave or simple syrup all work.
Did you try this recipe? Let me know what you thought by leaving a comment below and sharing it on Instagram, Facebook, & Pinterest! 💛
📖 Recipe
Korean Strawberry Milk
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Ingredients
- 13 ounces strawberries, chopped, divided. You can also use frozen strawberries, just thaw them in the microwave for about a minute
- 4 tablespoons maple syrup, divided
- Pinch of salt
- ½ cup ice
- 1 cup unsweetened coconut milk, or your favorite plant-based milk, but I highly recommend coconut
Instructions
- Prepare the strawberry mix-ins: Combine 5 ounces chopped strawberries and 1 tablespoon maple syrup in a bowl. Mix to combine and set aside.
- Make the strawberry syrup: Purée 8 ounces chopped strawberries using a blender, immersion blender, or food processor.
- Bring to a boil: Transfer the purée to a small saucepan with 3 tablespoons maple syrup and salt. Once it starts to bubble, turn off the heat and set in the fridge until cool.
- Assemble the drink: In two 16-ounce glasses, add ½ cup ice, ½ cup of the cooled strawberry syrup, and 1 heaping tablespoon of the strawberry mix-ins (to each glass). Add 1 cup unsweetened coconut milk (or your favorite plant milk) to each glass. Then, finish off with 2 heaping tablespoons of strawberry mix-ins. Enjoy
Notes
Nutrition
Julie Gaeta is a plant-based recipe creator, certified Integrative Nutrition Health Coach, and mom of nine who's been plant-based for over 20 years. She's cooked approximately 4,382 pots of beans and can't vacation without her juicer and pasta pot. Her work has been featured in HuffPost, Yahoo, YourTango, and other major outlets. She helps others simplify wellness and feel good again through her blog, coaching, and weekly newsletter.
Julie Gaeta says
This is one of my favorite treats—fresh, fruity, and the color is gorgeous. So fun!