National Bomb Pop Day was the inspiration to make my own version of this “Red White & Blue” frozen treat.If your popsicle mold is anything like mine you are looking at it and thinking “how do I get the distinct layers of color frozen AND get the stick in there too?”
The trick to this recipe is two-fold. 1) Use pureed fruit to maintain color separation between the layers, 2) Pop your “pops” into the freezer between adding layers.
I started with the “red” layer first using fresh strawberries and raspberries. I used about 1 ½ cups strawberries and ½ cup raspberries. Take your fruit, wash and dry well, cut the stem off the strawberries and put into a food processor with your raspberries.
Going for a puree works best because it has a heartier texture. Pureed fruit doesn’t take as long to set and freeze as fruit juice would, and it becomes solid enough to prevent mixing with the next flavor and color.
Use a spoon to scoop the red berry puree into the popsicle mold. Then use a paper towel to clean up the inside of the mold should there be some “red” out of place.
Put your pops, without the lids with sticks, into the freezer while prepping the next flavor.
The next flavor, or shall I say “color” is a layer of white made up of banana, coconut water, coconut flakes, and shredded coconut. For my batch I used only one banana pureed with a splash of coconut water (approximately one tablespoon), along with one tablespoon of coconut flakes and two tablespoons of shredded coconut. You can always do two bananas instead of one. It really all depends on the size of your mold and from what I can tell they can tend to vary in size! Use your mixer or food processor and give it a good mix. Spoon the “white” into the mold as the middle layer.
Then I carefully poured in a little extra coconut water and added a sprinkle more of shredded coconut and put back in the freezer, sans lids, while prepping the last layer of color! Just be sure that the shredded coconut and coconut flakes are unsweetened and free of any other additives. Also make sure your coconut water is “pure” without any additives, preservatives, or sugar.
The “blue” layer goes in last. Put approximately one cup of blueberries into the food processor with a splash of coconut water and give it a buzz. Remember that while you are prepping, your perfectly poured fruit pureed popsicles in progress should be chilling in the freezer -still topless (without lids with sticks)- while you wash, dry and puree away! Now carefully use a spoon to add the “blue.”
Then gingerly place the lid into each of the popsicle molds. Give it a space all its’ own in the freezer so it can rest totally upright and without the danger of any other items moving around and knocking it over. Let them freeze overnight.
I love the prep for this recipe. Since they need to be frozen and made ahead of time anyway once they are ready to enjoy the mess from the prep is long gone!
One regular sized basket of strawberries should be plenty, I only used a handful of raspberries. I gave an example of approximation with the coconut water and shreds and flakes. You should use as much or as little of the various ingredients based on the size of your own popsicle molds.
Go with your personal preference on flavors. If you don’t love strawberries use just raspberries instead; if blueberries aren’t your thing then try blackberries. Create a custom frozen treat with your favorite summer fruit!
Be sure to use a puree , mixing whole fruit in the food processor and not a fruit juice, and your “Bomb Pops” will turn out beautiful and delicious.
Coconut Flakes- no additives
Shredded Coconut- no additives
Coconut Water- no additives or preservatives