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Healthy red white and blue popsicles in a popsicle mold

Healthy Red White and Blue Popsicles

These healthy red white and blue popsicles are made with strawberries, yogurt, coconut cream, maple syrup, and blue spirulina for a naturally sweetened patriotic treat. Perfect for Canada Day, Fourth of July celebrations, summer parties, and hot afternoons.
Prep Time 15 minutes
Cook Time 0 minutes
Chilling Time 5 hours
Total Time 5 hours 15 minutes
Serving Size 4 Popsicles

Equipment

  • Popsicle Mold
  • Popsicle sticks
  • High-speed blender personal size works best for this small batch recipe
  • Measuring cups and spoons
  • Small kitchen knife

Ingredients

Red Layer

  • ½ cup frozen strawberries or fresh strawberries or your fav red fruit
  • ¼ cup pink lemonade

White Layer

  • ¼ cup coconut cream
  • ¼ cup vanilla or plain Greek yogurt skyr, or yogurt of choice
  • 1 tablespoon maple syrup

Blue Layer

  • ¼ cup coconut cream
  • ¼ cup vanilla or plain Greek yogurt skyr, or yogurt of choice
  • 1 tablespoon maple syrup
  • 1 teaspoon blue spirulina
  • ¼ cup frozen blueberries for extra fruit flavor optional

Instructions

Make the Red Layer

  • Add the strawberries and pink lemonade to a blender. Blend until completely smooth. Pour the mixture evenly into the popsicle molds, filling each mold about one-third full. Freeze for 1 hour or until mostly set.
    ½ cup frozen strawberries, ¼ cup pink lemonade
    red layer in popsicle mold for red, white and blue popsicles

Make the White Layer

  • Add the coconut cream, yogurt, and maple syrup to the blender. Blend until smooth and creamy. Pour the mixture over the frozen red layer until the molds are about two-thirds full. Return to the freezer for another hour.
    ¼ cup coconut cream, ¼ cup vanilla or plain Greek yogurt, 1 tablespoon maple syrup
    white layer added to popsicle mold for red, white and blue popsicles

Make the Blue Layer

  • Add the remaining coconut cream, yogurt, maple syrup, and blue spirulina to the blender. Blend until smooth. For extra fruit flavor, add 1/4 cup frozen blueberries and blend again. You could also blend the spirulina with coconut water or a clear fruit juice like white grape or apple for less creamy layer. Place the mixture in the refrigerator while the white layer freezes. Once ready, remove the molds from the freezer and use a small knife to carefully create a slit in the center of each popsicle so the sticks can slide all the way in. Pour the blue mixture over the white layer until the molds are full then insert the popsicle sticks. Freeze for 2 to 3 more hours, or until completely firm.
    ¼ cup coconut cream, ¼ cup vanilla or plain Greek yogurt, 1 tablespoon maple syrup, 1 teaspoon blue spirulina, ¼ cup frozen blueberries for extra fruit flavor
    blue layer added in popsicle mold for red, white and blue popsicles

Serve

  • Run the outside of the popsicle mold under warm water for 10 to 20 seconds. Gently pull the popsicles out and enjoy.
    Red white and blue ice pops for summer parties

Notes

  • Freeze each layer completely before adding the next for clean, defined stripes.
  • Use full-fat coconut cream for the creamiest texture.
  • Greek yogurt or skyr creates a thicker, creamier popsicle with more protein.
  • If your blender struggles with small amounts, double the recipe and make extra popsicles.
  • Adding blueberries may turn the blue more of a darker purplish-blue.