These healthy frozen pops are salute-worthy since they're packed with vitamin C and have even a little fiber (2 grams per pop) thanks to the fresh berries. And the best part is that you can get your red, white and blue fix without using artificial food coloring.
Recipe courtesy of Food Network Kitchen
Total:
8 hr 50 min
Active:
20 min
Yield:
6 ice pops
Level:
Easy

Nutrition Info

Healthy
Total:
8 hr 50 min
Active:
20 min
Yield:
6 ice pops
Level:
Easy

Nutrition Info

Healthy

Ingredients

Directions

Watch how to make this recipe.

Special equipment: six 3- to 4-ounce frozen pop molds

Put six 3-to 4-ounce ice pop molds in the freezer for 30 minutes.

Combine the strawberries and 1 tablespoon each coconut cream and honey in a blender. Puree until smooth. Pour into a liquid measuring cup and set aside. Rinse out the blender.  

Combine coconut milk, 1 tablespoon each coconut cream and lime juice in the blender. Puree until smooth. 

Evenly divide strawberry puree between the frozen pop molds. Carefully layer the coconut milk over the strawberry puree. Freeze for 30 minutes. Rinse out the blender.

When you are ready to complete the frozen pops, combine the blueberries and the remaining 1 tablespoon each coconut cream, honey and lime juice in the blender. Puree until smooth (see Cook's Note). 

Remove the frozen pop molds from the freezer and fill with the blueberry puree, and insert the frozen pop mold stick. 

Freeze until set, at least 4 hours up to overnight. Let sit at room temperature for 5 minutes before unmolding and serving.

Cook's Note

If you'd like to eat your ice pops sooner, then change the filling order; pour in the strawberry puree, then the blueberry puree and finish with the coconut puree and freeze until set. They won't be quite so red, white and blue but will still be delicious!

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