Strawberry-Coconut Blueberry Ice Pops Recipe

Introduction

These Strawberry-Coconut Ice Pops with Blueberries are a refreshing and vibrant treat perfect for warm days. Combining fresh fruit with creamy coconut makes for a deliciously tropical and colorful dessert that’s easy to prepare at home.

Ingredients

• 1 cup fresh strawberries (roughly chopped and lightly packed)
• 6 tablespoons coconut cream syrup (divided)
• 3/4 cup full-fat coconut milk
• 1 cup fresh blueberries

Instructions

1. Step 1: In a small food processor, blend the strawberries with 2 tablespoons of coconut cream syrup until smooth and liquid. Transfer the mixture to a small liquid measuring cup for easier pouring.
2. Step 2: Divide the strawberry mixture evenly among 8 ice pop molds. Freeze until the top feels set, about 45 minutes to 1 hour.
3. Step 3: Pour the coconut milk into a liquid measuring cup and stir in 2 tablespoons of the syrup until well combined.
4. Step 4: Divide the coconut milk mixture evenly among the chilled molds over the strawberry layer. Freeze again until set, about 45 minutes to 1 hour.
5. Step 5: Blend the blueberries with the remaining 2 tablespoons of syrup in the food processor until smooth and liquid. Transfer to a liquid measuring cup.
6. Step 6: Pour the blueberry mixture evenly over the coconut layer in each mold.
7. Step 7: Insert a wooden craft stick into the center of each mold to form a handle.
8. Step 8: Freeze the pops until completely solid, at least 2 hours or overnight for best results.
9. Step 9: To release the ice pops, run warm water over the outside of the molds while gently pulling on the sticks until the pops loosen and come free.

Tips & Variations

• For extra sweetness, adjust the amount of coconut cream syrup according to your taste or use honey as a substitute.
• Try layering in different fruits like mango or kiwi for colorful variations.
• If you don’t have a food processor, a blender works just as well to puree the fruit.
• Use silicone molds for easier removal without running water.

Storage

Store the ice pops in the freezer in their molds or in an airtight container to prevent freezer burn. They keep best for up to 1 month. To enjoy, simply thaw for a few minutes at room temperature before eating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen fruit instead of fresh?

Yes, frozen fruit can be used. Thaw slightly before blending to make pureeing easier and maintain the smooth texture.

What if I don’t have coconut cream syrup?

You can substitute with coconut cream sweetened with a little sugar or another liquid sweetener like maple syrup to achieve similar flavor and sweetness.

Strawberry-Coconut Blueberry Ice Pops Recipe

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★★★★★

4.4 from 100 reviews

These Strawberry-Coconut Ice Pops with Blueberries are a refreshing and creamy frozen treat perfect for warm days. Combining the natural sweetness of fresh strawberries and blueberries with rich coconut cream syrup and full-fat coconut milk, these ice pops offer a delightful tropical twist. Easy to prepare with no cooking required, they are a healthy and vibrant dessert option that kids and adults will love.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 3 hours 20 minutes
• Yield: 8 ice pops 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

Fruit Layer

• 1 cup fresh strawberries, roughly chopped and lightly packed
• 1 cup fresh blueberries

Coconut Mixture

• 6 tablespoons coconut cream syrup, divided
• 3/4 cup full-fat coconut milk

Instructions

1. Blend Strawberries: In a small food processor, blend the strawberries and 2 tablespoons of the coconut cream syrup until smooth and liquid. Transfer this mixture to a small liquid measuring cup for easier pouring.
2. Fill Ice Pop Molds with Strawberry Layer: Divide the strawberry blend evenly among 8 ice pop molds. Freeze until the top feels set, about 45 minutes to 1 hour.
3. Mix Coconut Milk and Syrup: Pour the full-fat coconut milk into a liquid measuring cup and stir in 2 tablespoons of the coconut cream syrup until well combined.
4. Add Coconut Mixture to Molds: Divide the coconut milk mixture evenly among the chilled molds on top of the strawberry layer. Chill again until set, an additional 45 minutes to 1 hour.
5. Blend Blueberries: In a small food processor, blend the blueberries with the remaining 2 tablespoons of coconut cream syrup until smooth and liquid. Transfer to a liquid measuring cup.
6. Add Blueberry Layer: Divide the blueberry mixture evenly among the chilled molds on top of the coconut layer.
7. Insert Sticks: Place a wooden craft stick in the center of each filled mold to form the handle for the ice pop.
8. Freeze Completely: Chill the molds until the ice pops are completely frozen, at least 2 hours or overnight.
9. Release Ice Pops: To remove the ice pops from the molds, run hot water over the outside of the molds while gently pulling on the wooden stick until the pop releases.

Notes

• For best results, use fresh, ripe strawberries and blueberries.
• If coconut cream syrup is not available, you can substitute with coconut cream mixed with a little natural sweetener like maple syrup or honey.
• Make sure to freeze each layer until firm to maintain distinct layers in the ice pops.
• Use sturdy ice pop molds and wooden sticks to ensure easy removal and handling.
• These ice pops are best enjoyed within a week of freezing for optimal freshness.

Keywords: Strawberry coconut ice pops, blueberry ice pops, vegan frozen dessert, coconut milk pops, summer treats, healthy ice pops, no bake dessert