Coconut Berry Refresher Popsicle
It’s summer – the sun is shining and all you want to do is be outside (Canadian winters tend to do that to us). And sometimes, on these hot scorcher days, all we want is a cold treat to cool us off. Often, a refreshing, sweet treat is on our minds.
If you’re looking for a fruit-forward, liver-friendly summer treat, this popsicle recipe will take the cake!
If you struggle to drink a lot of water in the summer, coconut water is a great addition to your pantry; a natural hydrator that provides electrolytes to help hydrate us and refuel our body.
Whether it’s a backyard BBQ, an afternoon thirst quencher, or a pool party under the sun, these cold and colourful pops are the perfect addition to your summer season. The perfect combo of berries and coconut water make the ideal sweet and hydrating treat.
Prep Time: 10 minutes
Freeze Time: 4 – 8 hours
Servings: 15 – 20 popsicles
• 2 cups coconut water (sugar and sodium free, look for 100% coconut water)
• 1 cup frozen raspberries
• 1 cup frozen strawberries
• 1 tbsp. maple syrup (optional)
1. Place all ingredients in a blender and blend until smooth.
2. Carefully pour the mixture into popsicle molds and freeze for 4-8 hours, depending on your patience. Depending on the style of your molds, you may have to add in your popsicle stick after 30 minutes to one hour of freezing.
3. Prior to eating, run warm water over the outside of the molds to loosen the popsicle.
1. This recipe still maintains sweetness when you omit the maple syrup thanks to the naturally sweet berries.
2. If you want to do two different hues of pink, separate 1 cup of coconut water and the raspberries and ½ tbsp of maple syrup to blender and blend. Repeat with the strawberries and pour each layer of liquid on top of each other in the popsicle mold, freezing the first layer for 2 hours before adding the next.