Berry Firecracker Popsicles

Who doesn't love a popsicle?

Especially when the sun is shining and temps are above 90 degrees.

Popsicles are one of the best summer treats no matter your age.

They are also one of the easiest treats to make.  All you'll need is a blender and a popsicle mold.  But really, you can even do without the popsicle mold if you have a few small paper cups.  Pour the mixture in, place a stick for the handle, freeze, then peel the paper cup away once frozen. 

Super simple!

Growing up, I would have to say my very favorite popsicle was the firecracker popsicle.  The electric blue raspberry layer was my favorite.

If only blue-raspberry was an actual fruit...

I went a little more au naturale with these popsicles using just a handful of ingredients and minimal sweetness.

You know, instead of this: water, high fructose corn syrup, corn syrup, sugar, contains 1 percent or less of the following: dextrose, malic acid, guar gum, citric acid, raspberry juice concentrate, lemon juice concentrate, cherry juice concentrate, modified cellulose, natural and artificial flavor, locust bean gum, red 40, blue 1. 

Not that I would deny an old school firecracker popsicle if someone handed it to me on a hot day.  I would definitely eat it.

But these are a fantastic alternative and a simple recipe to have the kids help with.

The addition of coconut water makes these pops extra hydrating!  Perfect for those scorching summer days.

Print this!

Berry Firecracker Popsicles

gluten-free, vegan // yields 4 popsicles

Strawberry Layer:

• 1 cup hulled strawberries, partially frozen
• 1 1/2 teaspoons agave, or honey
• 1/4-1/2 cup coconut water

Blackberry Blueberry Layer:

• 1/2 cup blackberries, partially frozen
• 1/2 cup blueberries, partially frozen
• 1 1/2 teaspoons agave, or honey
• 1/4-1/2 cup coconut water

Lime Layer:

*lime juice amount decreased 6/25

• 1 1/4 cups crushed ice
• 1/2-3/4 cups coconut water
• 2 tablespoons lime juice
• 1 tablespoon agave, or honey
• 1 teaspoon lime zest

*You want to start with berries that are either frozen then half thawed, or fresh and then half frozen.  Either way works!

1. Blend the strawberry layer ingredients in your blender, using the least amount of coconut water to reach a smooth consistency.  You want the mixture as thick as possible for all of the layers.
2. Empty into a bowl or glass and freeze for about 30 minutes until starting to thicken. 
3. Rinse your blender then blend the blackberry/blueberry layer ingredients in your blender, using the least amount of coconut water to reach a smooth consistency.
4. Place in a bowl in the freezer for about 30 minutes until starting to thicken. 
5. Rinse your blender then blend the lime layer ingredients in your blender, using the least amount of coconut water to reach a smooth consistency.  Taste and add more sweetener if desired.
6. Place in a bowl in the freezer for about 30 minutes until starting to thicken. 
7. After all mixtures have thickened [You aretrying to reach a texture where you can spoon the layers on top of one another without them mixing.  Like a thick slushy.] spoon the strawberry mixture into your popsicle molds first about 1/3 of the way up.  Tap on the counter to level.
8. Spoon in the lime mixture next making sure there are no air pockets [lightly poke with the top end of the spoon to help fill gaps] then top with the blackberry/blueberry layer and level off the top.  
9. Place popsicle sticks in the ends [should be thick enough that they remain standing] and freeze until solid.  ~4-5 hours.
10. Serve once frozen.

*Since popsicle mold sizes greatly vary you may need more of less of each mixture to fill your molds.  

*For a creamier version use full fat or light canned coconut milk instead of coconut water!

If you want a bunch of these on hand for a party or holiday, like July 4th, here's what to do: make 1 batch of popsicles, then remove them from the molds and wrap in parchment paper, then place on a baking sheet in your freezer, make another batch, and repeat, continuing to stack them on the baking sheet wrapped in parchment...remove the parchment paper + serve!

Ashley

coconut shell fruit popsicles

Ummm, it was 85 degrees here today.

It’s been in the 60’s + 70’s for the past month and a half.

There have been no spring snowstorms.

Something weird is going on around here. 

So let’s celebrate with popsicles. 

Because? 

I’m melllltiiiing!

Ohhh popsicle mold, how you have been neglected.

Until today and the rest of the summer.

Because this isn’t spring, it’s summer.

And the heat makes me crave fruit like no other.  And the dryness in Colorado makes me feel like I’ve been chewing on cotton balls.

So, instead of using straight juice with the sliced fruit I mixed in Vita Coco Coconut Water for extra hydration. 

And don’t think I’m crazy, but for long bike rides [or runs, swims, etc.] I notice a positive difference in how I feel overall when drinking a 50/50 coconut water + plain water mixture, in comparison to 100% water.  It’s rare that I buy coconut water [pricey!], but Vita Coco was nice enough to send me a few samples.  Instead of just gulping them down I wanted to use them in a recipe.

But don’t worry, you don’t have to use it in the mix.  I’ll include a few variations at the end of the recipe.

In a sea of sale-priced green pineapples, I found one glistening, ripe pineapple just waiting to be snatched up.

I have major issues when cutting pineapples.  Not with the actual process but with the fact that I can’t help but eat half of it along the way.  Luckily, I was able to save some for the point of today’s post.

Oh yeah, and like the post title mentioned these are covered in a coconut shell.

I’ve been a little coconut happy lately.  Don’t expect that to change anytime soon.

Feel free to go at this guy with your teeth or a spoon.

The shell crunches off when bitten just like popsicles covered in a chocolate shell.  But who needs chocolate when you have coconut?

Okay, I guess I still do but just not today.

Print this!

Coconut Shell Fruit Popsicles

yields ~4

*This recipe is slightly vague, as a lot of the measurements will vary depending on the size of your molds and how many popsicles you make.

• 100% fruit juice, no sugar added [peach, white grape, pineapple, etc.]
• coconut water
• 2 kiwis, thinly sliced
• 3/4 cup pineapple, thinly sliced
• 2 Tablespoons coconut butter
• 2 Tablespoons unrefined extra virgin coconut oil

1. Place as much fruit into the molds as you want.  I packed them to the top, but did not tightly pack.
2. Pour in half coconut water + half juice.
3. Freeze until solid.
4. While freezing, melt the coconut butter + coconut oil in a pan over low heat and stir until smooth.  Pour into a bowl.
5. Let cool before pouring on the popsicles, but not to the point where it turns back to solid [~75 degrees].
6. Take the molds out of the freezer and let sit until you are able to slide them out.
7. Line a small baking sheet with parchment paper.
8. Release the popsicles from the molds, and using a spoon and/or tipping the bowl around, drip the coconut mixture over the popsicle.  It should start to set immediately.
9. Place on the parchment, then repeat and place in the freezer for just a few minutes before eating.

notes:

• If biting into frozen fruit is too hard on your teeth, blend the mixture until smooth and pour that into the molds.  Top with the same melted coconut mixture after they’re frozen.
• You can use all juice, instead of the coconut water/juice mixture.  They will be slightly sweeter.
• I used a mixture of coconut butter + oil, to produce a nice smooth coating.  Feel free to use 100% coconut butter, or coconut oil.  They will both work.  Coconut butter will add a richer coconut flavor.

Bring it summer!

Ashley