Red, White & Blue Popsicle Recipe
User Reviews
5
Red, White & Blue Popsicle Recipe
Description
The Red, White & Blue Popsicle Recipe features three layered components that freeze separately to maintain clear colors and flavors. The first layer blends chopped strawberries with a pitted Medjool date or maple syrup and water for a smooth, fruity base. Once frozen, the middle layer consists of coconut milk blended with maple syrup, providing creaminess and sweetness. The final layer combines the remaining coconut mixture with spirulina powder—optional for color and mild flavor—and frozen blueberries to form a vibrant blue top. The popsicles freeze fully before unmolding, ensuring firm consistency.
The preparation method emphasizes blending and freezing in stages to keep the layers distinct and appealing. Using ice pop molds and inserting sticks once the final layer is added makes them easy to handle and serve. The brief warm water rinse helps release popsicles from their molds cleanly.
These popsicles serve well as a colorful, fruit-based party treat or a refreshing snack during warmer weather, offering a balance of fruity sweetness and creamy texture with a visual nod to patriotic colors.
Ingredients
Red Layer:
- 1 cup strawberries , chopped
- 1 Medjool date , pitted (or 1 tablespoon maple syrup)
- 2 tablespoons water
White Layer:
- 1 cup coconut milk not the refrigerated kind, culinary
- 2 tablespoons maple syrup
Blue Layer:
- 1/4 teaspoon spirulina powder (optional)
- 1/4 cup blueberries frozen
Instructions
- Combine the fresh strawberries, date (or maple syrup), and water in high-speed blender, and blend until very smooth. Pour the mixture into the 6 ice pop molds, using about 1 1/2 tablespoons per mold. Place the mold in the freezer to set for at least 40 minutes.
- While the red layer is freezing, combine the coconut milk and maple syrup in a clean blender canister and blend until smooth. Once the red layer is set, add a heaping tablespoon of the white mixture to each mold, making the white middle layer. Return the molds to the freezer.
- To the remaining white mixture, add in the spirulina and frozen blueberries, and blend again until smooth. Remove the molds from the freezer and add the blue layer on top, as the last popsicle layer. Insert a popsicle stick into each mold, and freeze until firm, about 4 to 5 hours.
- To remove the popsicles from their mold, run them under hot water for about 10 seconds. This should help the ice pops easily release from the plastic mold. Serve frozen, and keep any remaining popsicles stored in the freezer for up to a month.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6popsicles
Amount Per Serving
Calories 114 kcal
% Daily Value*
| Calories | 114kcal | 6% |
| Carbohydrates | 11g | 4% |
| Protein | 1g | 2% |
| Fat | 8g | 12% |
| Saturated Fat | 7g | 35% |
| Sodium | 6mg | 0% |
| Potassium | 162mg | 3% |
| Sugar | 8g | 16% |
| Vitamin C | 15.1mg | 17% |
| Calcium | 20mg | 2% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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