My 4-year-old is completely obsessed with popsicles. I can’t blame him. Food on a stick is fun! My molds have been on constant rotation including a peanut butter & chocolate combo and another with cherries. The bonus is that I’m getting him to eat all sorts of fruit that he wouldn’t consume in its usual un-doctored form. I didn’t even mind the other night when he had one of these vegan coconut berry popsicles before we ate dinner.
I never feel like I’m missing out when I keep popsicle recipes healthy. For these 4-ingredient red, white & blue ones, I pureed blueberries and strawberries with a touch of agave syrup and used plain coconut yogurt for the white layer. It took a little patience waiting for each stripe to freeze. Another option would be to alternate spoonfuls of each flavor and take a skewer to give each popsicle with a firework-like swirl for Fourth of July.
Coconut Berry Popsicles
Makes ten 3-ounce popsicles
1-1/2 cups sliced strawberries
2 teaspoons agave syrup
1-1/2 cups blueberries
1-3/4 cups plain coconut milk yogurt
Use a food processor to puree the strawberries with 1 teaspoon agave syrup. Transfer the puree to a bowl and wash the food processor. Puree the blueberries with the remaining agave syrup.
Pour the strawberry puree into the popsicle molds. Freeze for 30 minutes. Spoon the yogurt into the molds and tap on the counter to get rid of any air bubbles. Freeze for 30 minutes. Pour the blueberry puree on top and push in the popsicle sticks. Freeze until firm.