Stay hydrated and cool off on hot summer days with homemade Watermelon Berry Popsicles.
We’ve combined fresh watermelon, mint, lime juice, strawberries and coconut to create vegan, gluten free watermelon berry popsicles perfect for summer!
Why Coconut Milk
When we first created our watermelon berry popsicle recipe we were working with a gluten-free blogger. We wanted the popsicles to be flavourful and accessible to anyone with dietary restrictions.
These popsicles are dairy free, sugar free, vegan, vegetarian and gluten-free making them a very desirable summer snack.
Popsicles, like smoothies, can be made using a variety of ingredients and we have definitely tried a few variations!
Consider fresh herbs like fresh basil instead of mint, dairy free milk or yogurt, fruit slices, cold brewed tea, chia seeds (allow to bloom), even nut butters. Make them as simple or complex as you like but be sure to make extra as they won’t last long.
Making the Popsicles
You have all your ingredients, what next? Make sure you have good guality popsicle moulds and a little patience.
- Invest in good quality popsicle molds. Forget the dollar store varieties as they don’t last.
- Add more fresh mint if you like mint.
- Make the day before you want to enjoy them.
- Replace mint with fresh basil.
- If no kids are involved you could add a little splash of coconut rum to the popsicle mix. We won’t tell.
Other fun recipes to try:
- 3 cups watermelon cut up and rind removed
- 1 cup strawberries stems removed and chopped
- ½ fresh lime juice
- Pinch of salt
- 1 tbsp fresh mint rough chop
- ½ cup coconut milk
- Popsicle molds
- Popsicle sticks
- Aluminum foil
- Using a blender or hand immersion blender whiz together watermelon, strawberries, lime juice, a pinch of salt and mint. Pour into molds and fill about ¾ full. Place in freezer for 30-40 minutes.
- Remove from freezer and place popsicle sticks in middle of each popsicle. Return to freezer for another 15 minutes. Remove and pour coconut milk to the top of the mold. Place back in freezer, cover with tin aluminum foil and let set up at least 12 hours.