These patriotic popsicles are the perfect way to beat the heat for the 4th of July. They’re made with fresh fruit & coconut milk, so they’re dairy-free and full of healthy fats, plus they’re just lightly sweetened, so they’re a perfect option when the kids come asking for a refreshing treat this summer! To watch the step-by-step recipe in action, check out this reel.
I’ve used a few different molds to make these popsicles. You can make them in classic popsicle shapes or use these star-shaped popsicle molds to make them extra festive for the 4th. If you use the star-shaped ones, you’ll want to cut the recipe in half since they’re a bit smaller.
Ingredients
This will make 10 rectangular popsicles — I halved the recipe for the small star-shaped molds
Red layer:
2 cups fresh strawberries, hulled
1 tbsp lemon juice
1 tbsp pure maple syrup
2 tbsp water
White & blue layer:
1 13.5-ounce can full-fat coconut cream or coconut milk
1 banana
1 tbsp pure maple syrup
½ cup fresh blueberries
Supplies:
Popsicle molds and sticks
Instructions
- Combine red layer ingredients in a blender and blend until completely smooth. Pour the mixture in the popsicle molds, filling each mold about halfway up. Freeze for an hour or until the red layer has solidified.
- Rinse out the blender, then add in the coconut cream, banana, and maple syrup, and blend until smooth.
- Take the popsicle molds out of the freezer. Fill the other half of the molds with a few blueberries, leaving some room in each mold to pour the coconut mixture in.
- Pour the coconut mixture into each mold, covering the blueberries completely. Gently tap the molds on the counter to make sure the coconut mixture reaches the bottom of the blueberries.
- Insert a popsicle stick into each mold. Freeze for at least 3 hours.
- To remove the popsicles from the mold, run the molds under hot water for a few seconds. This should help the popsicles release easily from the molds.
Enjoy!
