The fresh flavors of strawberry, coconut and lime make up the festive stripes of these Cinco de Mayo themed popsicles. They’ll put a smile on everybody’s face and they aren’t at all difficult to make.
Delicioso juice popsicles in the colors of the Mexican flag!
A lime agua fresca forms the green stripe of the Mexican ‘flag’, a sweetened coconut milk represents the white, and a strawberry puree supplies the bright red.
I use a classic popsicle mold for this fun summer treat.
If you don’t have a popsicle mold, you can go the ‘low tech’ route and make these pops in paper cups. Everybody can unpeel their own popsicle when they’re ready to eat.
Tips for making striped popsicles
- For crisp stripes, make sure each layer is solidly frozen before pouring in the next.
- Be sure to clean up any frozen drips that fall on the inside of the mold as you pour in each layer.
- If I were doing these pops over, I think I would put the strawberry layer down first, because the strawberry has a tendency to smear a little bit over the white layer as you remove it from the mold. This won’t happen if you put the strawberry at the bottom.
More healthy juice popsicles from the archives ~
Cinco de Mayo is the kick off to serious barbecue and picnic season, I’m ready, how about you?
Cinco de Mayo Popsicles
- juice of 4 limes
- 2-3 tsp sugar to taste
- a drop of green food coloring optional
- 1 cup coconut milk
- 1-2 tsp sugar to taste
- about 10 large strawberries
- To make the green layer, place the lime juice in a glass measuring cup. Stir in the sugar to dissolve, and then add enough water to make 1 cup. Taste it to make sure you have got a good balance of sweet and sour, and adjust if necessary,
- pour the lime juice about 1/3 of the way up into each of 10 popsicle molds. Freeze the molds until the layer is almost frozen solid, then remove and place a stick into each mold, anchoring it into the lime layer. Return the mold to the freezer and freeze until completely solid.
- To make the white layer, whisk together the coconut milk and the sugar until smooth. Pour the coconut milk into each popsicle mold, filling it another 1/3 of the way. Return the mold to the freezer and freeze until completely solid, about 2 hours.
- For the last layer, whiz the strawberries in a small food processor. Add a little bit of water to make about 1 1/3 cups.
- Top off each of the molds with the strawberry mixture, and return to the freezer to finish freezing.
- When ready to eat, unmold the pops by filling your sink with hot tap water and immersing the mold up to, but not over, the top lip for about 15 seconds. Remove the popsicles and eat immediately, or wrap in waxed paper and place in freezer baggies to store for later.