Patriotic Coconut Berry Ice Pops Are A Delicious Red, White and Blue Treat
These fruity refreshers are perfect on steamy summer days
I remember as a kid hearing the tingling bell of the ice cream truck and racing for a summer treat. My favorites were Good Humor Bars (I LOVED the now-discontinued toasted almond bars) or a traditional Bomb Pop. So you can image how excited I was to sample these Patriotic Coconut Berry Ice Pops in the test kitchen. I love the fruity flavors, thanks to fresh strawberries and two kinds of tropical fruit—coconut and pineapple. And even though you might not use them often, it’s great to keep a set of ice pop molds and a handful of pop sticks at home for anytime treats. I like to freeze extra lemonade, sangria or fruit juice that has been in the fridge for a bit. We love molds that come with lids to keep the pop sticks in place when freezing, but a sheet of foil works in a pinch.
Total Time
Prep Time
Ingredients
- 1 (13.5 oz.) can unsweetened coconut milk
- 1/4 cup + 2 Tbs. sugar
- 1/4 tsp. coconut extract
- 1/4 cup pineapple juice
- 10 drops blue food coloring
- 2 cups strawberries, trimmed, quartered
- 1 Tbs. lemon juice
- 10 wooden ice pop sticks
Instructions
PrintIn bowl, mix coconut milk, 1/4 cup sugar and coconut extract. Transfer 3/4 cup mixture to separate bowl; stir in juice and food coloring. Dividing evenly, pour pineapple mixture into 10 ice pop molds. Freeze until set, 1 hr.
Dividing evenly, pour remaining coconut mixture on top. Freeze until set, 1 hr.
In food processor, process strawberries, lemon juice and remaining 2 Tbs. sugar until smooth. Dividing evenly, pour on top. Cover and insert sticks; freeze until firm, 3 hrs. Run molds under warm water 30 sec. to release pops.
Nutrition
- calories: 110
- fat: 1 gram
- sat. fat: 1 gram
- protein: 0 gram
- carbs: 26 gram
- fiber: 1 gram
- cholesterol: 0 mg
- sugar: 25 gram
- sodium: 0 mg
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