These dairy-free, gluten-free frozen treats deliver patriotic refreshment with only four ingredients!
Ah, summer! Flowers are blooming, the sun is shining—and all the neighborhood kids are in your yard demanding a snack. Resist the urge to stock up on sugary sodas and store-bought goodies. These strawberry-coconut ice pops with blueberries are the low-calorie, lower-sugar savior of summertime snacking.
I loved Popsicles as a kid. I have many fond memories of running around the neighborhood with my brothers as colorful, syrupy goo ran down my chin to stain my T-shirt. My mom kept a steady supply of the branded treats in our freezer. As an adult, I still love an ice-cold fruity snack, but trying to find something in the grocery store freezer that’s not loaded with sugar, preservatives, and chemical additives is a tough job these days.
This recipe brings all those fresh, fruity flavors to the picnic table. And my kids actually love helping me make them! We’ll spend a few hours prepping them on a weekday after dinner—I do a triple batch to stock up—so that our weekends get the benefit of homemade frosty flavors on a stick! I feel good about handing out a snack with fresh fruit, and my kids and their friends feel like they’re getting something special. Even my adult friends enjoy how the subtle coconut notes and creamy texture elevate the bright fruit flavors in these satisfying pops. Win-win-win!
Are Strawberry-Coconut Ice Pops With Blueberries Healthy?
These strawberry-coconut ice pops are a relatively healthy treat, especially compared to many store-bought frozen desserts. They have a low calorie count and moderate sugar levels. Plus, the small amount of fat in them comes from coconut milk—which provides medium-chain fatty acids, a source of quick energy.
These lactose-free and plant-based pops are also free of gluten, making them a wonderful choice for those following dairy-free, vegan, and gluten-free diets.
Why Are They Called ‘Ice Pops’ And Not ‘Popsicles’?
Despite all of us using the term “popsicle” to refer to any frozen treats on a stick, Popsicle® remains a registered trademark owned by Unilever. This means only Unilever can legally use “Popsicle” to describe their products, while the rest of us must use generic terms like “ice pop” or “frozen pop” to avoid trademark infringement. The situation is similar to other famous brands like Kleenex® or Frisbee®, whose names are widely used generically but are still protected trademarks.
Where did the name come from? The brand traces its roots to 1905, when 11-year-old Frank Epperson accidentally invented the first ice pop by leaving a cup of soda with a stirring stick outside overnight, resulting in a frozen treat on a handy little stick. He initially called his creation the “Epsicle,” like any kid would. Much later, at the urging of his own children, he changed it to “Popsicle.” His invention was patented in 1924. It eventually became a household name and a frozen treat we all associate with carefree summer days!
How Do I Store Leftovers?
Keep leftover ice pops in an airtight container—or individual freezer-safe bags with as much air squeezed out as possible—in the freezer for up to 6 months. As they pass the 3-month mark, inspect them for signs of freezer burn, like discoloration or ice crystals, before enjoying.
Serving Suggestions
Strawberry-coconut ice pops with blueberries are the perfect treat for Fourth of July celebrations. Complete your party’s dessert table with this vibrant Watermelon Fruit Salad, this eye-catching Tanghulu Recipe, and this elegant Fruit Tart. Kids and adults alike will enjoy washing them down with a refreshing Watermelon Slushie!
If you’re looking for other homemade treats the kids will love, try these Dairy-Free Paleo Banana Pudding Pops, this Healthy Frozen Strawberry Dessert Recipe, or some simply delicious Frozen Yogurt.
Recipe
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
- In a small food processor, blend the strawberries and 2 tablespoons of the syrup until smooth and liquid. Transfer to a small liquid measuring cup for easier pouring and divide among 8 ice pop molds. Freeze until the top feels set, about 45 minutes to 1 hour.
- Pour the coconut milk into a liquid measuring cup and stir in 2 tablespoons of the syrup. Mix well. Divide among the chilled molds. Chill until set, an additional 45 minutes to 1 hour.
- In a small food processor, combine the blueberries and remaining 2 tablespoons of syrup until smooth and liquid. Transfer to a liquid measuring cup. Divide among the chilled molds.
- Insert a wooden craft stick in the center of each filled mold so that it forms a handle. Chill until completely frozen, at least 2 hours or overnight.
- To remove 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.
Leave a Comment