Red, White & Blue Fruit Popsicles

In a blender or food processor, combine the chopped fresh strawberries and 1 teaspoon pure maple syrup. Puree the strawberries until very smooth. This should yield approximately 1 cup of pureed strawberries.

Carefully pour about 2 tablespoons into each popsicle mold. We’re looking for the mold to get filled about 1/3 of the way. Place the popsicle mold into the freezer and freeze for 40 minutes to allow the strawberry puree to set. (You could move onto the next step at this time without freezing, but the popsicles will look more tie-dyed instead of clean red, white, and blue lines.)

Combine the full fat coconut milk, pure vanilla extract, and 1 teaspoon pure maple syrup in a small bowl and whisk to combine. Carefully pour about 2 tablespoons of the coconut mixture into each popsicle mold, over the frozen strawberry puree. We’re looking for the mold to get filled about 2/3 of the way.

Freeze this layer now for about 10 minutes until it’s solid enough to insert the wooden popsicle sticks. Carefully add a popsicle stick into each mold and then return to the freezer for another 30 minutes to harden.

For the blue layer, add the fresh blueberries to a blender or food processor as well as remaining teaspoon of pure maple syrup. Transfer about 2 tablespoons into each popsicle mold over the coconut layer, filling the popsicle mostly to the top of the mold. (Don’t fill the mold completely to the top because the mixture will expand a little when it freezes.)

Freeze the popsicles until completely solid, about 2–3 hours before removing them from the mold and enjoying.