A few years ago I made some really yummy Coconut Lime popsicles and I have been meaning to recreate them ever since. Today I thought of an even easier way to put them together—sorry for the last minute 4th of July post! But since these whip up quickly you still have time to make them for your kiddos for tomorrow! I’ll be throwing a couple of these in my cooler bag tomorrow so that my kids can have a fun treat with everyone else at my parents’ barbecue!
Better yet, make a double batch and bring them to share with the other kiddos taking part in your 4th festivities! Bonus points earned for not having any artificial colors, being dairy free, gluten free, paleo, no food dyes or refined sugar—seriously—these should meet everybody’s needs!
Make sure to pop these in the freezer the night before you serve them—they’ll need some time to set up. I use these popsicle molds but you could go old school and use paper cups with a popsicle stick! (I also like these squeeze up pops, though they’re not as fun of a shape!). No matter what, they’ll taste great!
I hope you can find a few extra minutes to squeeze these in before your 4th of July BBQ—try them out and wow your friends! I’d love for you to follow me on Instagram, and tag photos you post of my recipes with #frieddandelions so that I can see! I love to see your creations!
Firecracker Popsicles, makes 6-8 depending on size of molds
1 can coconut milk (I used Trader Joe’s Coconut Cream, but any canned coconut milk would be creamy enough)
3 T liquid sweetener (I used agave, maple syrup would be great too)
zest and juice of 2 limes
1/2 c blueberries
1/2 c strawberries, cut into bite size pieces (to match blueberry size)
Prepare popsicle molds and set aside.
Whisk together coconut milk, sweetener, lime juice and zest. Mix in blueberries and strawberries. Pour into prepared popsicle molds and freeze overnight. It’s just that easy! Enjoy!