Layered Berry Coconut Ice Pops
Red, white, and blue layers of frozen fruit and creamy coconut milk — a make-ahead treat that keeps kids cool all weekend.
Ingredients
Equipment
Method
- Blend strawberries with 1 tbsp maple syrup until smooth; set aside.
- Blend blueberries with 1 tbsp maple syrup until smooth; set aside.
- Whisk coconut milk with remaining 1 tbsp maple syrup and vanilla extract.
- Spoon strawberry puree into the bottom third of each mold; freeze 45 minutes.
- Add a layer of coconut milk mixture; freeze another 45 minutes.
- Top with blueberry puree, insert sticks, and freeze at least 4 hours or overnight.
- Run molds under warm water for a few seconds to unmold.
Freezing each layer separately keeps the stripes distinct — skipping this step gives you a marbled pop instead, which still tastes great but loses the red/white/blue effect.
Notes
Pops keep in the freezer up to 2 weeks. For dairy-free coconut milk substitutes, check the label -- some "lite" versions won't set as firmly due to lower fat content.
Nutrition Facts (Per Serving)
| Calories | 130 kcal |
| Total Fat | 10g |
| Total Carbohydrates | 10g |
| Fiber | 1g |
| Sugar | 9g |
| Protein | 1g |
| Sodium | 10mg |
Nutrition information is estimated based on the ingredients used and may vary.
