Are you looking for an easy and fun summer treat? Look no further than my super delicious, healthy take on the classic red, white, and blue rocket popsicles!
This yummy, homemade version is made with just five plant-based ingredients including sweet summer strawberries and blueberries, creamy coconut milk, and an optional bit of maple syrup for sweetness. They’re dairy, gluten, and refined sugar-free. And completely vegan.
Plus, their festive red, white and blue color make them perfect for serving on summer holidays like the 4th of July. Or really, anytime you’re in the mood for a tasty, refreshing treat! (If you want another 4th of July dessert, check out my 4th of July cake here.)
Vegan Red, White, and Blue Rocket Popsicles
These easy-to-make berry and coconut milk rocket popsicles are a perfect way to beat the summer heat! And all you need to make them are these ingredients.
- Fresh Strawberries and Blueberries: Ripe summer berries are perfect for these rocket popsicles. But you can also use frozen berries, which studies have shown contain the same nutritional elements as fresh berries fresh-picked berries.
- Unsweetened Coconut Water: Use a bit of unsweetened coconut water to thin the berry puree, making it easier to pour into the molds and freeze.
- Unsweetened Full-Fat Coconut Milk: Make the white layer of these popsicles with creamy canned full-fat unsweetened coconut milk.
- Maple Syrup (or Natural Sweetener of Choice): I used a touch of maple syrup to give the coconut milk a tiny bit of sweetness. You can also add a bit to the berry purees if needed. But I find that when the ripe berries are in season and at their sweetest, they don’t need any.
How to Make Red, White, and Blue Layered Rocket Popsicles:
While these summer treats are simple to make, they do take about 8 hours to freeze fully. So make sure to plan accordingly. I like to make the rocket popsicles the day before I plan to serve them and then let them freeze overnight.
- Puree the Berries: Using a food processor or a blender, puree the strawberries. Add 1 to 2 tablespoons of coconut water to thin the mixture enough so you can easily pour or spoon the mixture into the popsicle molds. Sweeten with 1 to 2 teaspoons of maple syrup (or natural sweetener of your choice) if needed. Set the mixture aside and repeat this process with the blueberries.
- Mix the Coconut Milk: Add 1 tablespoon of maple syrup to the coconut milk and whisk until smooth.
- Assemble the Popsicles: Pour or spoon the strawberry mixture into the popsicle molds, filling 1/3 of the way up (about 2 tablespoons per popsicle). Place the molds into the freezer and let freeze for about 10 minutes. Then repeat the process with the coconut milk mixture. Let it freeze for 10-15 minutes again to set. Then add the blueberry puree and freeze.
- Add the Sticks and Freeze: Once the blueberry mixture has frozen for 10 minutes, add the popsicle sticks. Each layer will be slightly frozen, but you should be able to get the popsicle stick in. Freeze overnight or at least 8 hours.
- Unmold and Serve: When ready to eat, use a quick, warm water bath to remove the popsicles from the mold. Just dip the popsicle mold into a warm (not hot) water bath for 10-20 seconds. The popsicles should then slide right out!
A Few More Berry and Coconut Milk Rocket Popsicle Recipe Tips:
Popsicle Molds: I use a BPA-free plastic popsicle mold that makes ten (10) 3-ounce popsicles.
Layer or Swirl: If you’d prefer a swirled popsicle (instead of layered), you can just add the strawberry and blueberry mixture to the coconut milk mixture and then lightly swirl. Then pour the combined mixture into the mold and freeze.
Substitutions: Feel free to switch up the berries with your favorite summer fruit!
You Might Also Like:
-
Watermelon Fruit Pizza with Vanilla Coconut Cream
-
Healthy Orange Creamsicle Recipe
-
Perfect No-Bake Lemon Tart Dessert
Homemade Rocket Popsicles
- Prep Time: 30 minutes
- Cook Time: 8 hours freeze time
- Total Time: 8 1/2 hours (including freezing)
- Yield: 10 (3-ounce) popsicles 1x
- Category: Dessert
- Method: Freezer
- Diet: Vegan
Description
A super easy, healthy take on the classic red, white, and blue rocket popsicles. These refreshing homemade summer treats are made with fresh strawberries and blueberries, and creamy coconut milk. They’re vegan and gluten-free.
Ingredients
- 1 pound strawberries, trimmed and roughly chopped (you can use fresh or frozen)
- 2 cups blueberries (fresh or frozen)
- 1/4 cup unsweetened coconut water
- 8 ounces canned unsweetened full-fat coconut milk
- Pure maple syrup (optional)
Instructions
- Using a food processor or a blender, puree the strawberries. Add 1 to 2 tablespoons of coconut water to thin the mixture enough so you can easily pour or spoon it into the popsicle molds. Sweeten with 1 to 2 teaspoons of maple syrup (or natural sweetener of your choice) if needed. Set the mixture aside and repeat this process with the blueberries.
- Add 1 tablespoon (or to taste) of maple syrup to the coconut milk and whisk until smooth.
- Pour or spoon the strawberry mixture into the popsicle molds, filling each mold 1/3 of the way up (about 2 tablespoons per popsicle). Place the molds into the freezer and let freeze for about 10 minutes.
- Repeat the process with the coconut milk mixture and then then the blueberry puree. You don’t need to fully freeze the layer. You just want to keep the mixtures from blending into each other.
- Add the popsicle sticks once the blueberry mixture has frozen for 10 minutes.
- Freeze overnight or at least 8 hours.
- When ready to eat, use a quick, warm water bath to remove the popsicles from the mold easily. Just dip the popsicle mold into a warm (not hot) water bath for 10-20 seconds. The popsicles should then slide right out.
Read the Comments +