Fruity Ice Pops
This post may contain affiliate links. Please read the disclosure policy.
These refreshing Fruity Ice Pops are made with just 5 ingredients: berries, mango, kiwi and coconut water. They’re a healthy vegan treat with no added sugar. Perfect for cooling down in the heat of summer!
It’s hard not to love these ice pops with their beautiful colors and delicious flavors. They’ popular with adults and kids alike along with our Strawberry Watermelon Popsicles. The best part? Less than 100 calories each!
We love to serve them at backyard barbecues, beach volleyball matches and summertime parties. So refreshing and a great way to beat the heat! Plus, they’ve vegan, paleo and gluten-free.
How to Make Ice Pops
To make ice pops, all you need to make it is coconut water (or water) and slices of fresh fruit. We used strawberries, raspberries, blueberries along with some mango and kiwi chunks. They’re colorful and firm enough to hold their shape during freezing.
The fruit should be just barely ripe. Avoid using any fruits that brown easily such as apples, pears and bananas.
Slice it up into 1/4-inch thick pieces. Thinner pieces won’t freeze properly, while thicker pieces won’t fit into the molds.
Set up your popsicle molds on a work surface. Fill them nearly halfway with fruit slices, pushing them to the edges of the mold for a beautiful presentation later on.
Then pour coconut water (or water) to fill to 1/4-inch from the top. This gap is important, as it allows for some expansion room during freezing.
Put them into the freezer for 4 hours or as long as overnight. Let the ice pops thaw for 5 minutes before serving for easy unmolding.
Watch Recipe Video:
This quick tutorial shows how to easily make and serve fruity ice pops:
More popsicle recipes:
Fruity Ice Pops
- 1 quart coconut water, or water
- 1 pint strawberries, sliced
- 4 kiwifruit, peeled and sliced
- 1/2 cup blueberries
- 1 medium mango, peeled and sliced
- 1/2 cup raspberries
- Set aside a set of 6 popsicle molds.
- Arrange strawberry slices, kiwi slices, blueberries, mango and raspberries to fill each popsicle mold half full.
- Pour coconut water to fill each mold to 1/4" from the top (to allow for expansion during freezing).
- Place popsicle sticks and covers on top of molds. Rap the mold gently on a work surface to release any trapped bubbles.
- Place on a level surface in the freezer for at least 4 hours to overnight.
- Remove from the freezer 5 minutes before serving for easy unmolding (see note).
- Make Ahead: You can make these ice pops one day ahead of time but not longer or the fruit will start to discolor.
- Serving: These ice pops will last less than 15 minutes out of the freezer; however, you can place them on a bed of crushed ice to make them last longer.
Please read our nutrition disclaimer.
© TIPBUZZ. Images and text on this website are copyright protected. Please do not post or republish without permission. If you want to republish this recipe, please link back to this post. This post may contain affiliate links. Read the disclosure policy here.