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Sage Wellness

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.
Print Recipe
Prep Time 25 minutes
Servings: 6 pops
Course: Dessert
Cuisine: American
Calories: 122
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup strawberries pureed
  • 1 cup blueberries pureed
  • 1 cup full-fat coconut milk
  • 3 tbsp maple syrup divided
  • 1 tsp vanilla extract

Equipment

  • Blender
  • Popsicle molds
  • Popsicle sticks
  • Mixing bowl

Method
 

  1. Blend strawberries with 1 tbsp maple syrup until smooth; set aside.
  2. Blend blueberries with 1 tbsp maple syrup until smooth; set aside.
  3. Whisk coconut milk with remaining 1 tbsp maple syrup and vanilla extract.
  4. Spoon strawberry puree into the bottom third of each mold; freeze 45 minutes.
  5. Add a layer of coconut milk mixture; freeze another 45 minutes.
  6. Top with blueberry puree, insert sticks, and freeze at least 4 hours or overnight.
  7. Run molds under warm water for a few seconds to unmold.
    8. 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.