Red White and Blue Popsicles

5 from 1 vote

Red, white, and blue popsicles are the perfect treat for a hot summer day. Fun and festive, these 4th of July popsicles are a refreshing way to celebrate, as well as a healthier option to store bought popsicles.

Prep Time30

freezing time12

Total Time12 30

Course: Desserts

Cuisine: American

Servings: popsicles

Calories: 48kcal

Author: Kelly Bloom

Equipment

Ingredients

12 oz strawberries fresh or frozen, washed and hulled
⅛ cup sugar optional
12 oz coconut milk canned
1 package Blue Raspberry gelatin large box
6 oz boiling water to dissolve gelatin
6 oz cold water

US Customary - Metric

Instructions

Rinse and dry the popsicle molds you'll be using. To help the frozen popsicles slide out easier, lightly spray the interiors with a little non stick cooking spray.
For the red layer, start by placing the washed and hulled strawberries in your blender. If you you want them sweeter, add in the optional sugar. Puree until smooth.
12 oz strawberries, ⅛ cup sugar
Fill each popsicle mold ⅓ full with the strawberry puree and freeze for about 3 hours, or until solid.
For the white layer, blend the coconut milk so that the fat at the top mixes well and the coconut milk is creamy.
12 oz coconut milk
Fill the next ⅓ of the popsicle molds with the coconut milk on top of the frozen strawberry layer. Freeze for 3 hours, or until solid.
Empty the blue raspberry gelatin dessert into a bowl and mix with 6 oz boiling water until gelatin is dissolved. Add 6 oz of cool water and mix. Let the gelatin mixture chill for 30 minutes, or until syrupy in texture. This will prevent the blue gelatin mixture from melting the white coconut milk layer.
1 package Blue Raspberry gelatin, 6 oz boiling water, 6 oz cold water
Pour the thick blue raspberry gelatin mixture on top of the white coconut milk layer the final ⅓ of each mold.
Freeze for 4 to 6 hours, until completely solid.
PRO TIP: Be sure to set your freezer to the coldest setting.
To remove from molds, run warm water on the outside of the mold and gently twist and pull each popsicle out. Wrap in plastic baggies and store in the freezer until ready to serve.

Notes

If you don't have popsicle molds, you can use small paper or plastic Dixie style cups.
Spray molds with non stick cooking spray for an easier release from the mold.
Be sure to cool the blue raspberry gelatin mixture, so it does not melt the white layer.
You can also use pureed blueberries for a darker blue instead of the blue raspberry gelatin.
For best results, freeze popsicles overnight.