The Prettiest Popsicles You’ll Eat This Season! Recipe

I turned my creamy pineapple smoothie swirled with strawberry into paleo, vegan, naturally sweetened homemade popsicles, and I share the single clever trick I use to get that two-tone swirl.

I make a lot of frozen treats in summer, but these might be the prettiest popsicles you’ll eat this season. Think creamy pineapple smoothie swirled with bright strawberries so it looks like a sunset in a mold.

I love how the frozen pineapple chunks give it a tangy punch, the strawberry ribbon keeps you guessing which bite you’ll get next. It’s basically your favorite drink in popsicle form, paleo and vegan and sweetened with good stuff.

I even post silly photos for my Homemade Popsicles gallery and they keep getting saved on Healthy Dessert Recipes boards, people ask for more.

Ingredients

• Pineapple brings bright tropical acidity and vitamin C, it also adds fiber and sweetness.
• Banana makes the texture creamy, it’s full of potassium and natural sugars.
• Coconut milk gives richness from healthy fats, making popsicles silky and a bit indulgent.
• Maple syrup sweetens naturally, it’s got trace minerals and warm caramel notes.
• Strawberries add brightness and color, they’re full of vitamin C and light tang.
• Lemon juice balances sweetness with acidity, it makes flavors pop, no extra sugar.
• A pinch of sea salt enhances flavors, it cuts cloying sweetness and deepens taste.
• Vanilla rounds flavors, it’s warm and aromatic and makes sweetness feel more complex.

Ingredient Quantities

• 2 cups frozen pineapple chunks packed
• 1 large ripe banana
• 1/2 cup full fat canned coconut milk
• 2 tbsp pure maple syrup
• 1/2 tsp vanilla extract
• 1/8 tsp fine sea salt
• 1 cup strawberries hulled
• 1 tbsp fresh lemon juice
• 1-2 tbsp water

How to Make this

1. Put 2 cups frozen pineapple chunks (packed), 1 large ripe banana, 1/2 cup full fat canned coconut milk, 1 tablespoon of the maple syrup, 1/2 teaspoon vanilla extract and 1/8 teaspoon fine sea salt into a blender and puree until silky smooth, scraping down the sides a couple times; if the blender stalls let the pineapple sit 5 minutes or add a tiny splash more coconut milk.

2. Taste the pineapple mixture and if you want it sweeter add a little more maple, then pour that mixture into a measuring cup or bowl for easy pouring.

3. Rinse the blender, then add 1 cup hulled strawberries, 1 tablespoon fresh lemon juice, the remaining 1 tablespoon maple syrup and 1 to 2 tablespoons water; blend until bright pink and pourable but not watery, start with 1 tablespoon water and add more only if needed.

4. Give the strawberry puree a quick taste and tweak lemon or sweetness if you want, but remember it will taste slightly less sweet once frozen.

5. Spoon a few tablespoons of the pineapple base into each popsicle mold, then add a spoonful of strawberry puree, keep alternating layers until molds are nearly full leaving about 1/4 inch headspace for expansion.

6. Use a skewer or chopstick to gently swirl each mold so you get pretty marbling but dont overmix or you’ll lose the swirl.

7. Insert sticks and freeze the molds upright until completely solid, at least 6 to 8 hours or overnight for best results.

8. To unmold, run the outside of the mold under warm tap water for 10 to 20 seconds, gently pull the stick and the popsicle should slide out cleanly.

9. Store extras in a freezer bag if you want to keep them longer, just press out the air so they dont get freezer burn.

Equipment Needed

1. Blender (high speed if you have one)
2. Measuring cups (1 cup and 1/2 cup) and measuring spoons
3. Rubber spatula for scraping the jar
4. Large measuring cup or medium bowl for easy pouring
5. Popsicle molds
6. Popsicle sticks or reusable sticks
7. Skewer or chopstick to swirl the layers
8. Cutting board and paring knife for hulling strawberries, plus a sink or bowl to rinse them

FAQ

The Prettiest Popsicles You’ll Eat This Season! Recipe Substitutions and Variations

• Pineapple: swap with frozen mango chunks, frozen peaches, or canned crushed pineapple (drain well) — mango keeps that tropical vibe, peaches are milder
• Banana: use 1/2 cup unsweetened applesauce for sweetness and moisture, or 1/2 cup silken tofu or mashed avocado for creaminess if you want less banana flavor
• Full fat canned coconut milk: substitute full fat Greek yogurt if you arent keeping it vegan, or canned coconut cream, or quick cashew cream (blend soaked cashews with a splash of water)
• Pure maple syrup: swap 1:1 with agave nectar or honey, or use 2 tbsp brown sugar dissolved in 1 tbsp hot water for similar sweetness and depth

Pro Tips

1) Let the frozen pineapple sit 4 or 5 minutes if your blender stalls, then try again. If it still fights you add only a splash of coconut milk or water at a time, dont drown the mix or it gets runny.

2) Taste both mixes a bit sweeter than you think you need because freezing mutes sweetness, banana adds cream so you may need less maple in the pineapple layer. A tiny pinch of salt and an extra squeeze of lemon for the strawberries will make the flavors pop.

3) Chill the purees briefly in the fridge so theyre slightly thicker before you layer them, that helps the layers hold up and gives prettier swirls. When you swirl use a skewer gently, dont overdo it or you lose the marbling.

4) Freeze fully overnight for best texture, and to unmold run the outside under warm water for 10 to 20 seconds then pull straight up while twisting slightly. Store extras in an airtight freezer bag pressed flat so they dont get freezer burn and they stack easy for later.