Frozen Fruit Popsicles

Steps

1. Add the mixed berries, banana, and coconut water to a blender. Blend on high for 30 to 45 seconds until completely smooth. Scrape down the sides and blend again if any chunks remain.
2. Taste the mixture. If the berries are tart, blend in an additional quarter of a ripe banana for natural sweetness rather than adding any sweetener.
3. Pour the blended mixture into popsicle molds, leaving about a quarter inch of space at the top since the liquid expands as it freezes. Tap the molds gently on the counter to release any air bubbles.
4. Insert popsicle sticks and freeze for a minimum of four hours, or until completely solid. For the cleanest stick placement, freeze the mixture for one hour first until slushy, then insert the sticks so they stand upright.
5. To unmold, run the outside of the mold under warm water for 10 to 15 seconds. The popsicles should slide out cleanly.

Why It Works

Ripe banana provides natural creaminess and sweetness that eliminates the need for added sugar or corn syrup found in store-bought popsicles. Coconut water adds electrolytes and a subtle sweetness while keeping the mixture thin enough to pour smoothly into molds. Using real whole fruit means every popsicle delivers fiber, vitamins, and antioxidants that colored sugar water cannot.

Tips

• Variation. For a layered look, pour one fruit blend (mango-banana) into the mold halfway, freeze for one hour, then add a second blend (blueberry-banana) on top and freeze completely.
• Storage. Once fully frozen, pop the popsicles out of the molds and store them individually wrapped in parchment paper inside a freezer bag to free up your molds.
• Substitution. Plain water works in place of coconut water, though the popsicles will be slightly less sweet and lack the electrolyte benefit.