Natural Fruit and Veggie Rainbow Popsicles
Kids can be tough to please, but our whole family loves these. It was a real challenge to keep the kids from eating my work with this one. I heard a lot of, “Come on, Mom. Can you please just photograph the popsicles now!” That’s always a good sign.
Let’s look at the layers:
Red: 1/3 cup orange juice or coconut water, 1/2 cup strawberries, small slice of beet
Orange: 1/3 cup orange juice or coconut water, 1/3 cup mango, 1/2 strawberry to darken the orange color (optional)
Yellow: 1/2 cup almond or coconut milk, 1 banana, 1 cup pineapple chunks
Green: add 1 cup loosely packed baby spinach to the yellow recipe
Blue-Purple: 1/2 cup almond or coconut milk, 1 banana, 2/3 cup blueberries
Easy and healthy, right?! I used frozen fruit for each layer, because I keep loads of frozen fruit in my freezer for smoothies. It’s a budget friendly way to enjoy organic produce all year long. But you could certainly use fresh fruit if you have it.
Fruit and Veggie Rainbow PopsiclesPrinter Friendly Recipe
- 1 cup orange juice or coconut water
- 1/2 cup strawberries (fresh or frozen)
- 1 small slice of beet (peeled, raw or cooked)
- 1/3 cup mango chunks (fresh or frozen)
- 1 cup almond or coconut milk
- 2 bananas
- 1 cup pineapple chunks (fresh or frozen)
- 1 cup loosely packed baby spinach
- 2/3 cup blueberries (fresh or frozen)
- Make the red layer: Blend 1/3 cup orange juice or coconut water with 1/2 cup strawberries, and 1 slice of beet until completely smooth. Add more liquid if needed to turn the blender. Pour or spoon red mixture into the bottom 1/5 of popsicle molds. Cover with top of popsicle mold and insert sticks. Let freeze completely. Rinse the blender.
- Make the orange layer: Blend 1/3 cup orange juice or coconut water with 1/3 cup mango. Add 1/2 a strawberry to darken the orange color if desired. Remove the top of popsicle mold. Sticks should remain straight up if the red layer is frozen through. Spoon or pour the orange layer on top of the red layer. Place back in the freezer until firm.
- Make the yellow layer: Blend 1/2 cup almond or coconut milk with 1 banana and 1 cup pineapple until smooth. Pour or spoon about half of the yellow mixture over the orange layer. Return popsicles to the freezer. Refrigerate the remaining yellow mixture in the blender.
- Make the green layer: Add a small handful of baby spinach leaves to the yellow mixture. You won’t taste the greens! Blend until very smooth and no green chunks remain. Spoon or pour green mixture over yellow layer. Place back in the freezer to firm up. Rinse the blender.
- Make the blue layer: Almost done! Blend 1/2 cup almond or coconut milk with 1 banana and 2/3 cup blueberries until smooth. Spoon or pour over the green layer. If you’re adding chocolate or plastic gold coins you can stick them into the purple layer now. Place in the freezer and freeze until completely solid a few hours to overnight. To remove popsicles, run the mold under warm water and gently pull the sticks.
Yield: makes 10
Prep Time: 5 mins.
Cook time: 3 hrs. 00 mins.
Total time: 3 hrs. 5 mins.
Tags: popsicles, dessert, St. Patrick’s Day, kids, vegan, gluten free