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
Ingredients
lime stripe
- juice of 4 limes
- 2-3 tsp sugar to taste
- a drop of green food coloring optional
coconut stripe
- 1 cup coconut milk
- 1-2 tsp sugar to taste
strawberry stripe
- about 10 large strawberries
Instructions
- 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.
22 Comments
Susan
April 15, 2015 at 7:06 amThey are beautiful, Sue! Thanks for the tip on the strawberry layer too.
Monica
April 15, 2015 at 4:32 amClearly, you are the popsicle guru! These look so incredibly vibrant and beautiful! These would steal the show against any cake or tart.
Sue
April 15, 2015 at 7:15 amThanks Monica, I can’t help myself, they’re addicting!
Laura (Tutti Dolci)
April 13, 2015 at 10:33 pmThese are such pretty pops and just perfect for Cinco de Mayo!
Carol+at+Wild+Goose+Mama
April 13, 2015 at 5:15 pmGorgeous popsicle! What a clever idea. Eating a popsicle is waaaay less calories than chowing down on a big bowl of ice cream too.
I don’t normally talk about ME, but please make note of the slight name change from Wild Goose Tea. New web design too—whoopee. Adding some new features along the way also.
Trish - Mom On Timeout
April 13, 2015 at 1:59 pmThese Popsicles are just FANTASTIC! Such perfect color! Pinned!
Sue
April 13, 2015 at 2:06 pmThanks so much Trish!!
Natalie @ Life Made Simple
April 13, 2015 at 1:30 pmYou always make the most gorgeous popsicles! I love the flavor combo here!
Lily Lau
April 13, 2015 at 12:38 pmThey’re so colourful, I love them! Thanks for bringing them to us 😀
Sippitysup
April 13, 2015 at 8:16 amDo you remember Bomb Pops? These of course would taste much better, but how I loved those brightly striped popsicles! GREG
Sue
April 13, 2015 at 12:01 pmOf course – but I never got those, do you remember Bon Joy cups?
[email protected]+This+is+How+I+Cook
April 12, 2015 at 7:16 pmYou need to write a book about popsicles. They are always so gorgeous. What would happen if you added a splash of tequila to this? Would they freeze as well? And congrats again on your husband!
Jennifer @ Seasons and Suppers
April 12, 2015 at 4:09 pmBeautiful! You’re killing me with these cool treats. We still have snow on the ground. BUT … it will eventually melt and I’ll be making these FOR SURE 😉
Sue
April 12, 2015 at 4:52 pmYou won’t believe it, but I miss snow so much…I’ll trade you some sun for a bit of it!
Tricia @ Saving room for dessert
April 12, 2015 at 2:54 pmYes I am ready! These are wonderful Sue – so pretty and fresh – I need a batch in my freezer! Have a great week.
Monique
April 12, 2015 at 11:37 amI have to dub you the Queen Of Popsickles again.
So pretty!
Nancie
April 12, 2015 at 11:16 amI’m really loving these Popsicle posts. Just bought a new mold at World Market. Keep them coming, Sue!
Sue
April 12, 2015 at 12:14 pmLove World Market <3
Toni | BoulderLocavore
April 12, 2015 at 10:05 amI love all of your food but you make some of the most beautiful popsicles ever! What a creative and delicious idea Sue!
Sue
April 12, 2015 at 10:52 amAwwww thanks Toni!
I Wilkerson
April 12, 2015 at 7:25 amThese are beautiful–how exciting is popsicle weather! And I just picked up some molds at the school rummage sale!
Sue
April 12, 2015 at 7:38 amPerfect timing 🙂