Description
Berry-Coconut Rocket Pops are the ultimate summer treat, combining the vibrant flavors of strawberries and blueberries with the creamy goodness of coconut milk. These homemade popsicles are not only visually stunning with their red, white, and blue layers but also packed with nutrients. Perfect for hot days, family gatherings, or as a healthy snack for kids, these vegan and gluten-free pops are easy to make and customize. With just a few simple ingredients and a bit of freezing time, you can whip up a refreshing dessert that everyone will love.
Ingredients
Scale
- 1 pound strawberries (trimmed and chopped)
- 2 cups blueberries
- 1/4 cup unsweetened coconut water
- 8 ounces canned full-fat coconut milk
- Pure maple syrup (to taste)
Instructions
- Puree strawberries in a blender, adding coconut water as needed to achieve a pourable consistency. Sweeten with maple syrup if desired.
- Repeat the process with blueberries.
- Mix coconut milk with maple syrup until smooth.
- Layer strawberry puree into popsicle molds (about one-third full) and freeze for 10 minutes.
- Add coconut milk layer on top and freeze for another 10 minutes.
- Finish by adding blueberry puree on top, then insert popsicle sticks before freezing completely overnight.
- Prep Time: 30 minutes
- Cook Time: N/A
- Category: Dessert
- Method: Freezing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 67
- Sugar: 11g
- Sodium: 3mg
- Fat: 3g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg