The following recipe and photography was provided by recipe developer and food photographer, Ashley Durand of Plate & Pen.
Summer is almost officially here, so it’s time to celebrate the red, white and blue! Ever since childhood I’ve loved rocket pops. In fact, they are my favorite kind of popsicle aside from orange creamsicles.
All you really need to make these patriotic pops is a good popsicle mold, which I purchased from Amazon. There are so many different shapes, sizes and popsicle slots, you can easily let your creativity go wild. My mold serves 10, and it’s the classic popsicle bar shape, which is my favorite, of course.
To get the perfect balance of red, white and blue, I used 2 Tbsp. of each fruit layer and froze them for about 15 minutes after adding each new layer. It was just enough time to get the popsicle stick through each layer so that that they didn’t blend together. You will get a bit of drag from the blueberry layer since it is the darkest, but that’s only natural since you’re pushing from the bottom to release the popsicle from the mold.
When you’re pouring the fruit layers into the mold, remember that the first layer you pour will end up being the top of your popsicle, so make sure to start with the red strawberry layer. See below for the recipe and cheers to summertime with a popsicle in each hand!
- Prep time:
- Total time:
For the Popsicles
- 12 oz. strawberries, stems removed
- 12 oz. blueberries
- 3 bananas
- 2 Tbsp. coconut cream for each fruit blend (6 total)
- 1 Tbsp. simple syrup for each fruit blend (3 total)
- 1 10 slot silicon popsicle mold
- 1 small funnel (my mold came with a kit of sticks and a funnel)
- Prep a “fruit station” by setting up three lipped bowls to which you will add your strawberries, bananas and blueberries. Make sure to line them up in this order to get the colors of the flag in order!
- Blend the strawberries with 2 Tbsp. of coconut cream and 1 Tbsp. of simple syrup. Pour into one of the lipped bowls and then pour 2 Tbsp. into the funnel over each popsicle slot. I use an ounce/Tbsp. cup to pour the 2 Tbsp. first, then pour through the funnel to make sure I am measuring correctly. Place in the freezer for 15 minutes while you make the banana mixture.
- Quickly rinse out the blender or processor and add the bananas, coconut cream and simple syrup, just like you did with the strawberries. Add to a separate lipped bowl. Remove the mold with the strawberry layer from the freezer and pour in the banana mixture (2 Tbsp. for each slot.) Put mold back in the freezer for another 15 minutes.
- Repeat the rinse process and then add the blueberries for the final layer. Add the coconut cream and syrup as before, blend, pour into the third bowl and top off each popsicle slot.
- Seal the mold using the silicon lid with slits. Slowly push the popsicle sticks into the slots and make sure you don’t reach the bottom. I usually leave about 1 inch of stick showing.
- Place the full, lidded popsicle mold in freezer for 5-6 hours.