I LOVE making popsicles. They are so easy and you can basically throw together whatever flavors you like. And since its hot as nuts just about every day of the year in Florida, I make them all year long.
The 4th of July always makes me want to be in the water somewhere, eating one of these babies. But since I’m still recovering from childbirth right now, I’ll have to settle for chilling in the A.C. with these Patriotic Popsicles. Not a bad day.
Popsicles are all about combining flavors that you like.
So if you aren’t a fan of the coconut texture, feel free to leave out the shreds in this recipe. And if you don’t like raspberries, sub more strawberries instead! I’m sure that agave or honey would taste great too, instead of using maple syrup. Go wild.
I’ve told you guys before how in love I am with my Ninja Mega Kitchen System. In my opinion, its the best high-quality blender & food processor for the price. It’s without a doubt my favorite tool in my kitchen.
I always use the single-serving attachment when making popsicles. The smaller cup allows everything to blend smoothly so there are no chunks left behind! It’s a great option when you’re working with small portions of ingredients.
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These sweet and fruity popsicles are definitely kid-friendly. And mom-friendly too! As a new mom, I know how hard it is to make time for stuff like this. These Patriotic Popsicles will take you less than 10 minutes to make! That means less time in the kitchen and more time sippin’ margs this holiday. I’m super into that.
In addition to this recipe, I have two other 10-minute recipes that I created specifically for our Independence Day. Check those out by clicking the links below. Enjoy your holiday!
Patriotic Popsicles Recipe
For the white & blue layer:
- 1/2 cup organic coconut milk (in a can)
- 1/8 tsp pure vanilla extract
- 1 tbsp pur maple syrup
- 1/2 tbsp unsweetened coconut shreds
- 1/2 cup fresh blueberries
For the red layer:
- 1 cup frozen sliced strawberries
- 1/2 cup apple juice or water (see instructions)
- 2 tsp pure maple syrup (see instructions)
- 8 fresh raspberries
- 4 popsicle molds*
- 4 popsicle sticks*
Rinse and dry the blueberries. Fill each popsicle mold about 1/2 of the way with the blueberries. If your coconut milk has separated in the can, dump the whole thing in the blender and pulse until smooth.
Blend together the 1/2 cup of coconut milk, vanilla, maple syrup, and coconut shreds. I love the chewy texture that coconut shreds add, but you can leave them out if you prefer a smoother texture.
Pour enough of the coconut mixture into each mold to cover the blueberries completely. Tap the molds lightly on the counter to make sure the liquid gets all the way to the tip and coats the berries. Stick a popsicle stick in the center of each popsicle. The blueberries should help to hold them in place. Put the molds in the freezer while you prepare the red layer.
Blend together the strawberries and the juice or water. *If you use apple juice, do NOT add the maple syrup. It will be sweet enough without it. If you choose to use water (which I did), add the maple syrup. Blend until smooth.
Rinse and dry the raspberries. Tear them into chunks and stir them into the strawberry puree. Fill each popsicle to the top with the red berry mixture. Freeze for at least 2 hours!
To remove the popsicles from the molds, allow them to sit at room temperature for a few minutes. Alternatively, you can run the molds under cold water to help loosen them up. ENJOY!
* Feel free to double this recipe if you're making them for a crowd! I didn't have popsicle sticks, so I used wooden skewers that I cut in half. You can also use small plastic cups instead of a popsicle mold!
I hope you have a relaxing holiday! Cheers!