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
Units
Scale
- 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.
