The BEST Summertime Popsicles

I recently wrote a post for about healthy breakfast popsicles, and now all I can think about are different flavor combinations! 

Before I started recipe testing, I went to the farmer's market and got the juiciest stone fruit and sweetest berries I could find.

From there, I thought about typical flavor combinations in other seasonal dishes, such as a peach cobbler (peaches and vanilla ice cream), fresh berry water (berries and mint), or summer salads (cucumber, tomato, basil), etc. 

This is usually what I do when thinking of any recipe as a starting place and inspiration. 

Since then, I've been jotting down ideas that come to me in the most random moments (while running, or right before I wake up) and I can't wait to keep testing and sharing all summer long!

Keep reading to learn how to build your own pops, and check out two of my favorite recipes at the end: Honey Peach and Blackberry Coconut  

Building Your Popsicles

Once you learn the basics, the sky's the limit on flavor combinations. Here are a couple ways to make sure your popsicles are ideal for breakfast, and not full of sugar.

Personally, I prefer a nice creamy base that gives a popsicle some full body (because yes these popsicles are good for adults too!). My two favorite options:

Full-fat Greek yogurt - Greek yogurt is thicker than regular yogurt because it has been strained to remove the liquid whey and lactose. For this reason, it has a slightly more tangy taste, but that can be balanced with some natural sweetness. Greek yogurt is an excellent protein source (always great to start the day with some protein) and the full-fat variety offers beneficial acids and fat-soluble vitamins A and K. If you choose greek yogurt, thin it out with a bit of almond milk or coconut milk until it’s about the consistency of regular yogurt.

Full-fat coconut milk - The full fat variety of coconut milk contains lauric acid, which is very beneficial due to its antiviral and antibacterial properties. In fact, the only other abundant source of lauric acid is breast milk! Additionally, coconut’s medium chain fats are efficiently used as energy by the body, meaning this type of fat is likely to be burned and not stored. If you choose full fat coconut milk (from the can), the fat will have risen to the top, so blitz all contents in a blender until combined.

Other bases:

  • Kefir
  • Almond Milk
  • Coconut milk (boxed variety)
  • Coconut water

Seasonal fruit will have the best flavor, full of natural sweetness. To enhance the natural sweetness of berries or stone fruit, for example, cook them down in a small pot until they’re syrupy, mashing them with a wooden spoon to release their juices. No added sugar necessary.
Here are some of my favorite summertime fruits:

  • Raspberries
  • Strawberries
  • Blackberries
  • Blueberries
  • Peaches (white and yellow)
  • Nectarines (white and yellow)
  • Pluots
  • Apricots

Additional sweeteners:

  • Honey
  • Maple syrup
  • Dates (blended with your base, or cut into small pieces)
  • Frozen fruit (works really well when cooked down)
  • Vanilla extract 

Finally, add in some texture to keep things interesting and promote chewing for optimal digestion:

  • Chia seeds
  • Coconut flakes, toasted
  • Slivered almonds
  • Banana slices/ kiwi slices or whole pieces of whichever fruit you choose 

Also, don’t forget about herbs, like basil and mint, for another fun twist!


Honey Peach Popsicles

Makes 10 popsicles

  • 2 yellow peaches
  • 2 white peaches
  • 16 oz full fat greek yogurt
  • Honey, to taste
  • Kefir, optional

Materials: popsicle molds and wooden popsicle sticks (depending on your mold)

  1. Rough chop the peaches. Add them to a small pot and place over low heat with a splash of water.
  2. Allow the peaches to heat up for about 5-10 minutes, while breaking up the pieces with a wooden spoon to release their juices. Once the peaches cook down and begin to get syrupy, turn off the heat and let cool. (The longer you cook them, the sweeter they become!)
  3. In a small bowl, mix together the yogurt and honey. Start with about 3-4 tablespoons of honey, taste, and add more if you like.
  4. To thin out the yogurt/honey mixture, add a few tablespoons of kefir, or other milk such as almond. The consistency should be similar to regular yogurt (pourable, but still thick).
  5. To make the popsicles, layer the peaches and yogurt, adding one spoonful of each until the popsicle mold is full.
  6. Gently tap the popsicle molds to allow the contents to set and for some air bubbles to arise.
  7. Place in the wooden popsicle sticks, and allow to freeze over night. 


Blackberry Coconut Popsicles

Makes 10 popsicles

  • 16 oz full fat coconut milk, from a can
  • maple syrup or dates, to taste
  • 1 teaspoon vanilla extract 
  • 1.5 cups blackberries, roughly chopped
  • 1/2 cup coconut shreds, toasted 

Materials: popsicle molds and wooden popsicle sticks (depending on your mold)

  1. First, set your oven to 300 degrees Fahrenheit. Once at temperature, toast coconut flakes for 5-7 minutes. Keep an eye on them as they burn easily. 
  2. Next, blend the coconut milk, maple syrup or dates, and vanilla in a blender until well combined. Taste and add more sweetness via dates or maple syrup. 
  3. Rough chop all the berries. Wear an apron if you have juicy ones! 
  4. In the popsicle molds, add a small spoonful of toasted coconut flakes, then coconut milk, then berries; continuously layering until each mold is full. 
  5. Optional: as in the Honey Peach recipe, you can cook down the berries if you want a sweeter taste
  6. Freeze over night and enjoy!