Healthy Popsicle Recipes

The perfect summer snack for your kids. Quick, easy, yummy, and healthy? These popsicles will be a summertime favorite!

Quick List of the Recipes in this Post

1. Hawaiian Cream Popsicles

2. Strawberry Banana Popsicles

3. Vegan Popsicles with Almond Milk & Fruit

4. Strawberry Coconut Paleo Popsicles

5. Roasted Peach and Cherry Coconut Popsicles

6. 3 Ingredient Coconut Pineapple Popsicles

7. Non-Alcoholic Pina Colada Popsicles

8. Chili Mango Popsicles

9. Strawberry, Banana + Coconut Milk Popsicles

10. Blueberry Basil Coconut Milk Popsicles

11. Coconut Lime Popsicles

12. Mango Cream Popsicles

13. Strawberry Coconut Cream Popsicles

14. 3-Ingredient Passion Fruit Popsicles

Number 1: Hawaiian Cream Popsicles


one 14 oz can of coconut milk (I used lite)

1 cup of fresh pineapple (cut into tidbits)

1 cup of fresh diced mango

1 banana

3-4 TBS of sugar (depending on the sweetness of the fruit). I used sugar in the raw.


If you are using wooden popsicle sticks soak them in water for about 10-15 minutes. This helps the wooden sticks stay in place and not float to the top.

Next, blend one 14 oz can of coconut milk (I used lite), 1 cup of fresh pineapple (cut into tidbits), 1 cup of fresh diced mango, 1 banana, and 3-4 TBS of sugar (depending on the sweetness of the fruit). I used sugar in the raw.

Lastly, pour the mixture into popsicle molds, insert popsicles sticks, and freeze until solid.

This recipe makes approximately 10 Hawaiian Cream Popsicles.

Adapted from: 

Number 2: Strawberry Banana Popsicles


3 frozen bananas, broken into pieces

2 cups frozen strawberries (I chop mine, then freeze for easier blending)

1/2 cup almond milk

popsicle mold


Place all ingredients in a food processor and process until smooth and creamy. Pour into popsicle molds and freeze until solid. Makes about 10 popsicles (in the mold linked to above) with a little left over to enjoy as soft serve.

Adapted from:

Number 3: Vegan Popsicles with Almond Milk & Fruit

A recipe for vegan popsicles made with almond milk and packed with healthy plant protein. They make a great on-the-go breakfast, healthy snack or post-workout treat.

Prep Time 10 minutes

Cook Time 0 minutes

Total Time 10 minutes

Yield 6 1x


1 cup vegan yogurt like Silk Dairy-Free Yogurt Alternative

1/2 cup almond milk like Silk Unsweetened Vanilla Almond Milk

1 tablespoon honey or agave syrup

Fresh or frozen fruit such as kiwi, strawberries, raspberries, mango, peaches, bananas and blueberries

1/2 cup granola

1 tablespoon honey or agave syrup

Special Equipment:

Popsicle mold

Popsicle sticks


Stir together vegan yogurt and almond milk in a medium bowl. Fill popsicle molds 1/3 full.

Add fresh and frozen fruit to popsicle mold and top with remaining almond milk mixture. Leave approximately 1/2-inch space at the top.

Mix granola and honey in a small bowl. Press mixture firmly in to popsicle mold.

Cover and insert sticks. Freeze at least 4 hours before enjoying. Will keep in freezer for several days.

Adapted from:

Number 4: Strawberry Coconut Paleo Popsicles


1 1/2 C. to 2 C. fresh organic strawberries or blueberries (use 2 cups if Blueberry)

1 1/2 C. full-fat canned coconut milk

1/4 Tsp. sea salt (I used Redmond's Real Salt)

1 Tsp. gelatin (I used Vital Proteins brand)


Place berries, coconut milk and sea salt into a blender or food processor. Blend 30 seconds or until fully blended. Add gelatin to mixture and blend again for 30 seconds.

Pour the mix into popsicle molds and freeze for 3 hours or until fully frozen. Enjoy!

Adapted from:

Number 5: Roasted Peach and Cherry Coconut Popsicles

Prep Time 15 mins

Cook Time 20 mins

Freezing Time 4 hrs

Total Time 35 mins

Servings 15 Popsicle


4 peaches, pit removed and chopped

3 cups fresh cherries, pitted

1 lime, zested and juiced (divided)

4 tablespoons maple syrup, divided

15 oz full-fat coconut milk, 1 can, divided

1 cup plain yogurt, use coconut milk yogurt to keep vegan & Dairy-Free

2 tablespoons unsweetened shredded coconut


Preheat oven to 350 degrees F.

Place chopped peaches and pitted cherries in a separate glass baking pans (large enough so the fruit can spread out in a single layer). Drizzle each pan of fruit with one tablespoon of maple syrup (or favorite sweetener) and toss to combine. Transfer baking dishes to the oven and cook for approximately 20-25 minutes, or until fruit is bubbly and hot, rotating pans once halfway through cooking. Remove roasted fruit from the oven and set aside to cool completely.

Once cool, transfer the cherries, along with a pinch of lime zest and 1/4 cup coconut milk to the bowl of a blender or food processor. Process until smooth and creamy. Transfer to a small bowl and set aside.

Rinse out the blender with water and repeat the above process with the peaches. Transfer blended mixture to a bowl and set aside.

Rinse out the blender, and add the remaining coconut milk, yogurt, 2 tablespoons maple syrup, lime juice, any remaining lime zest and shredded coconut to the bowl. Blend until smooth and creamy.

Layer the cherry, coconut, and peach mixture into the popsicle molds. Cover and freeze for at least 2-4 hours. For easy removal, run bottom part of popsicle mold under warm water for 10-15 seconds and wiggle it free!

Best enjoyed immediately!

Adapted from:

Number 6: 3 Ingredient Coconut Pineapple Popsicles

Serves 12

Prep Time 10 minutes

Total Time 10 minutes


1 can (13.4 oz) coconut milk

1 package (16 oz) frozen pineapple

3/4 cup sweetened coconut


In a blender, mix together coconut milk, pineapple, and 1/2 cup coconut.

Pour mixture into 12 popsicle molds.

Freeze 6 hours, or overnight.

To remove popsicles from mold, run them under warm (not hot) water for about 20 seconds.

Dip popsicles in remaining 1/4 coconut for topping.


Adapted from:

Number 7: Non-Alcoholic Pina Colada Popsicles

This popsicle recipe is perfect for those times you are craving a tropical drink without the alcohol.  Pineapples, bananas, and coconut milk give this summer treat its great flavor!

Prep Time 5 minutes

Total Time 4 hours 5 minutes

Servings 7 servings


1 c. pineapple frozen, slightly thawed

3/4 c. banana

~1 banana frozen in pieces

1 1/3 c. full-fat coconut milk

1 packet stevia optional


Combine all ingredients in a high speed blender or food processor until completely smooth.

Pour mixture into a popsicle mold and freeze for at least 4 hours.

Run a little warm water over the molds to help release the popsicles. Serve immediately and enjoy!

**If using wooden popsicle sticks, freeze for at least 30 minutes before placing them into the molds.

Adapted from:

Number 8: Chili Mango Popsicles

Makes 6


3 cups mango

1 cup canned coconut milk

2 tablespoons honey

1 inch piece of ginger, grated

Juice of 1 lime

1/2 teaspoon turmeric

1/4 teaspoon cayenne


Place all ingredients in a blender and blend until pureed, stopping to scrape down sides as needed.

Divide puree between 6 popsicle molds. Cap and freeze 3-4 hours until solid.

When ready to eat, run under warm water for 20 seconds to loosen mold.

Adapted from:

Number 9: Strawberry, Banana + Coconut Milk Popsicles

Yields 10-12 Popsicles


1 pound strawberries, hulled and halved

2 Tablespoons honey, plus additional to taste

2 medium bananas

1 (13.5 ounce) can full fat coconut milk


Add the strawberries and two tablespoons of honey to a small saucepan. Cook over medium-high heat, stirring often, until the mixture comes to a boil. Reduce heat to medium and simmer about 8-9 minutes, continuing to stir frequently. The strawberries should break down and the mixture should reduce and thicken slightly.

Remove from heat and allow the strawberry mixture to cool for a few minutes.

Add the bananas, coconut milk and strawberry mixture to a blender. Blend until smooth. Add an additional tablespoon or two of honey if desired. (It should taste slightly sweeter than how you’d normally prefer a smoothie, because the sweetness will mellow when frozen.)

Pour the mixture into popsicle molds and freeze until solid, about 3-4 hours. If you don’t have popsicle molds, you can use ice cube trays or small paper cups. When the mixture is slightly frozen (after about 1 hour), stick a plastic spoon or wooden popsicle stick in each serving and continue to freeze until solid.

Adapted from:

Number 10: Blueberry Basil Coconut Milk Popsicles

These blueberry basil coconut milk popsicles are an unlikely and delightful flavor pairing!

Yield 8 Popsicles

Prep Time 5 Minutes

Total Time 4 Hours and 5 Minutes


1 (14 ounce) can full fat coconut milk

2 1/2 cups blueberries (frozen or fresh)

1 cup basil

1/4 cup honey (or agave)


Combine all the ingredients in a blender and blend on high speed until fully combined.

Divide evenly between 8 popsicle molds and freeze for at least 4 hours.

Adapted from:

Number 11: Coconut Lime Popsicles

To make these look extra pretty, add a little fresh lime zest to the outside right before serving (like I did in the photos).

Prep Time 5 minutes

Total Time 5 minutes

Yield 2 cups (about 6-7 popsicles) 


1 (13oz) can full-fat coconut milk

zest and juice of 1 lime

3–4 Tbsp honey or agave


Combine all ingredients in a blender and process until completely smooth. This won’t seem to take long, but the longer you process, the finer the zest will become and the less likely you’ll be to end up with all the zest sinking to the bottom of the popsicle mold.

Taste and add additional honey or lime as desired. (Note that the flavor will develop as they freeze.)

Pour mixture into your popsicle mold and insert sticks. 

Freeze at least 3 hours or until completely solid.

Adapted from:

Number 12: Mango Cream Popsicles

Serves 12


5 cups frozen mango (thawed to save your blender)

1 cup vanilla yogurt (use coconut cream to make it dairy free)


Allow mango to thaw, puree on high in a blender

Pour in popsicle molds alternating yogurt to make layers. Use a popsicle stick to gently mix and create swirls.

Freeze for 4-6 hours or overnight. Enjoy!

Adapted from:

Number 13: Strawberry Coconut Cream Popsicles

This is a berry sweet way to cool off this summer.


3 cups fresh sliced strawberries (approx. 1 1/2 pounds)

1 13 1/2-ounce can full-fat coconut milk

1/4 cup raw honey1/4 teaspoon vanilla extract


Combine strawberries, coconut milk, honey, and vanilla extract in a blender or food processor. Process until smooth.

Pour evenly into a popsicle mold.

Freeze for about an hour, then insert popsicle sticks and then freeze overnight, or for 6-8 hours.

To remove from the mold, let popsicles stand at room temperature for 5 minutes.

Adapted from:

Number 14: 3-Ingredient Passion Fruit Popsicles

The easiest, creamy, vegan, passionfruit and coconut milk popsicles.

Author Cindy

Serves 6 popsicles


1 can (13.5 oz) full-fat coconut milk

⅔ cup passion fruit pulp (from about 4 passion fruit)

6 tablespoons cane sugar (or granulated sugar)


Blend all of the ingredients together in a blender, or mix well with a whisk. Strain out the passion fruit seeds and divide the mixture between molds.

Adapted from: