Rainbow Superfruit Popsicles Recipe

Give summer something extra.
Author:
Updated:
Original:
popsicles recipe

Of course you could make a single-color fruit popsicles recipe, but why stop there when you can create a whole natural rainbow? Using frozen fruit allows you to get the effect quickly by making small batches of slushes that can be layered instantly—plus the pops will freeze faster, too.

Ingredients

  • 1 cup coconut water divided
  • ½ cup frozen blueberries
  • 1 teaspoon maqui berry powder optional
  • 1 cup apple juice divided
  • ½ cup frozen strawberries
  • 1½ cup frozen mango chunks divided
  • 1 tablespoon dried goji berries
  • 1 large orange peeled and chopped
  • ½ cup frozen pineapple
  • ¼ teaspoon camu berry powder
  • Small handful baby spinach
  • 5 drops liquid stevia per fruit base to taste

Preparation

  1. Chill your popsicle molds by placing them in the freezer for a minimum of 20 minutes before beginning this recipe.
  2. In a blender, puree ½ cup of the coconut water with the frozen blueberries and maqui berry powder. Note that each blended layer should be thick and very frosty—if not, add more frozen fruit. Taste for sweetness and add a little stevia to slightly oversweeten the fruit—about 5 drops should do the trick for each round. Blend the mixture once more. Divide it between 10 (or desired quantity) popsicle molds, filling each 1⁄5 high. Place the molds in the freezer while you prepare the next layer.
  3. (Rinse the blender in between creating each of the 5 layers.)
  4. Combine ½ cup of the apple juice and the frozen strawberries in the blender and puree. Blend in about 5 drops of stevia, or to taste. Fill each of the molds by another 1⁄5. Return molds to the freezer.
  5. Puree the remaining ½ cup coconut water, ¾ cup of the frozen mango, and the goji berries together. Sweeten with stevia. Fill the molds another 1⁄5 and return to the freezer.
  6. Next, puree the orange first to liquefy, then add the frozen pineapple and camu berry powder and blend. Sweeten with stevia. Fill the molds another 1⁄5 and return to the freezer.
  7. Puree the remaining ½ cup of apple juice, the remaining ¾ cup mango, and the baby spinach. Sweeten with stevia. Fill the last 1⁄5 of the molds and add popsicle sticks. Return the molds to the freezer to freeze completely, about 1 hour.

Related Recipes

homemade raspberry mint boozy popsicles

Luscious Boozy Popsicles with Raspberries and Mint

This luscious fruity popsicles recipe requires the ripest fruit and a bit of booz. This simple blend of raspberries and mint is perfectly refreshing.

dark chocolate bark

Make This Epic Berry Dark Chocolate Bark With Just 5 Ingredients

Make this five-ingredient dark chocolate bark at home studded with berries and coconut flakes for a decadent, healthy, and delicious treat!

Vegan Rice Crispy Treats Recipe for Halloween

Candy Corn Rice Crispy Treats [Plant-Based]: the Halloween Recipe Everyone Can Make

This healthy-ish Halloween recipe is sure to fit in with your fun festivities! Plant-based candy corn rice crispy treats are the perfect healthy sweet treat.

shishito peppers recipe

Grilled Shishito Peppers Recipe

This barely spicy grilled shishito peppers recipe will brighten up your menu all summer long. These peppers are healthy, easy to eat, and VERY easy to make.

5-ingredient chocolate truffle recipe

5-Ingredient Vegan Chocolate Truffle Recipe

Make this easy, delicious decadent and dreamy 5-ingredient vegan chocolate truffle recipe! Your family and guests will thank you.