Recipe originally from Taste Contributor, Victoria Sgro’s blog A Hint of Garlic
Stay cool this Memorial Day with these patriotic popsicles.
Servings : 4 Popsicles
Prep Time: 10 Min


      • 4 popsicle molds


    • 4 popsicle sticks


For the white & blue layer:

    • 1/2 cup organic coconut milk (in a can)
    • 1/8 tsp pure vanilla extract
    • 1 tbsp pure 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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!
  6. 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.