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Dairy-Free Patriotic Popsicles
Make popsicles great again! Wait, they’re already great! These dairy-free patriotic popsicles are red, white and blue, perfect for sharing in the sun this summer!
Prep Time
10
minutes
minutes
Cook Time
10
hours
hours
Total Time
10
hours
hours
10
minutes
minutes
Servings
12
popsicles
Author
Beth Hornback
Ingredients
Red Layer
2
cups
fresh or frozen strawberries
1
Tablespoon
maple syrup
add more to taste
1
Tablespoon
canned coconut milk or coconut cream
White layer
1
cup
canned coconut milk or coconut cream
1
Tablespoon
maple syrup
add more to taste
Blue Layer
2
cups
fresh or frozen blueberries
1
Tablespoon
maple syrup
add more to taste
1
Tablespoon
canned coconut milk or coconut cream
Instructions
Using an
immersion blender
or standard blender, puree strawberries, maple syrup, and coconut milk.
Fill bottom 1/3 of each popsicle mold with strawberry mixture.
Freeze for 30 minutes.
Puree 1 cup of coconut milk and maple syrup together.
Fill middle 1/3 of each popsicle mold with coconut milk mixture.
Freeze for 30 minutes.
Puree blueberries, coconut milk, and maple syrup.
Fill top 1/3 of each popsicle mold with blueberry mixture. Be careful not to overfill as the mixture expands slightly when freezing.
Add popsicle mold lid and popsicle sticks (leave enough room to hold the popsicle stick).
Freeze until solid, a minimum of 3 hours or overnight.
Warm popsicle molds with warm water to remove popsicles and store in a freezer bag in the freezer until ready to eat.