Food, Recipes

Vegan Red, White and Blueberry Popsicles

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Vegan Red, White and Blueberry Popsicles

Anyone else remember those red, white and blue rocket pops as a kid? They bring back summer nostalgia for me and were the inspiration for these vegan red, white and blueberry popsicles. This recipe is a whole-foods, refined sugar-free version that’s colored naturally with fruit. The timing is perfect as beautiful New England is rolling into a plus-90-degree heat wave this weekend right before the 4th of July and I’m rolling into my third trimester. I’m not going to complain about the heat though because if you’ve followed my recipes over the last few months, you’ll remember that I was itching for winter to break. So, I won’t complain about the sun and heat but instead I’ll be resourceful with recipes for frozen treats.

You will need a set of reusable of popsicle molds for this recipe, and there are a lot of online options for purchase. I found my set on Amazon and I’m certain that I’ll be using them a lot this summer.

Vegan Red, White and Blueberry Popsicles

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Prep Time: 8 hours and 10 minutes
Cook time:
Total time: 8 hours and 10 minutes
Yield: 6 servings
Ingredients
  • 1 cup Strawberries, chopped
  • 1 cup Blueberries
  • 1 Banana
  • 3/4 cup Unsweetened Coconut Milk
  • 5 tablespoons Orange Juice

Directions

1. Add the chopped strawberries and 3 tablespoons of orange juice to a high powered blender. Blend on high until a puree forms.

2. Fill each popsicle mold approximately 1/3 full with the strawberry mixture.

3. Clean the blender and then add the banana and coconut milk. Blend again on high until the banana and coconut milk is in a puree form.

4. Fill approximately the next 1/3 of each popsicle mold with the banana/coconut milk mixture.

5. Wash the blender again and then add the blueberries and 2 tablespoons of orange juice. Blend on high until the blueberries are pureed.

6. Fill the last 1/3 of each popsicle mold with the blueberry mixture.

7. Secure the tops of the popsicle molds and place all six molds in the freezer overnight, or for at least several hours to set.

8. Remove the molds from the freezer. You may need to run the molds under cold water to loosen the mold from the popsicle. Enjoy!

Also by Colette: Vegan Roasted Fig & Raspberry Galette With Coconut Whipped Cream

Related: Vegan Coconut Apricot Ginger Popsicles

Vegan Chocolate-Covered Mocha Popsicles

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Photos: Colette Goguen

Colette Goguen

Colette Goguen

Founder at Sunday Bakers
Colette is a chocoholic and home baker who regularly messes up her kitchen experimenting with recipes and decorating cakes for her kids. Also a yoga teacher, Colette strives to bring elements of yoga to her work and daily life in New England with her husband, children, dogs and chickens. Follow Colette on Instagram at @sunday_bakers and on Facebook.
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