Watermelon and Strawberry Pops
Watermelon and strawberry are the perfect combination for dairy-free, gluten-free, nut-free* pops. The riper the fruit, the sweeter the pops will be. This cool recipe is ideal to enjoy in the heat of summer.
Makes: 4 to 6 pops
Free of: gluten and all top allergens
- 1‚ÅÑ4 lb (113 g) seedless watermelon flesh (about 1 ‚ÅÑ 2 cup of purée)
- 1‚ÅÑ2 cup (120 mL or 2.5 oz) fresh or frozen ripe strawberries, halved
- 1 tbsp honey
- 1‚ÅÑ4 tsp fresh squeezed lime juice
- 1‚ÅÑ2 cup (120 mL) coconut cream* [see ‚ÄúAdvice on Substituting Cream‚Äù] or full fat canned coconut* milk
- 1 tbsp honey
- 1‚ÅÑ4 tsp vanilla extract
*A Note on Coconut
Coconut is technically a fruit. While most allergists do not consider it a tree nut, if you are nut allergic, ask your doctor if coconut is safe for you.
Feel free to reduce the honey in the watermelon and strawberry blend if your fruit is particularly ripe, but be aware that the finished pops will taste a little less sweet once frozen.
- Combine the watermelon, strawberries, 1 tbsp of honey and the lime juice in a blender. Purée until smooth. Pour into a glass measuring cup, and quickly rinse the blender jar.
- Combine the coconut cream or coconut milk, remaining 1 tbsp of honey and the vanilla in the blender. Purée until smooth.
- Pour the fruit blend into 4 to 6 pop molds until they are roughly ‚Öì full. Freeze the pops for 30 minutes.
- Remove the pops from the freezer, and divide the vanilla cream among the pops to make the second layer. Freeze the pops for 30 minutes.
- Remove the pops from the freezer, and pour the remaining fruit blend over the pops to make the third layer. Place the popsicle sticks into the pops, and freeze the pops for 1 to 2 hours, or until completely frozen.
Quick Blended Cream Pops: For a super fast two-step recipe, skip the layers and simply blend all of the ingredients together. Fill the pop molds and chill in the freezer for 2 hours or until solid.
Strawberry Cream Variation: For fruitier pops, blend two ripe strawberries into the vanilla cream before pouring it into the molds.
Recipe first published in Allergic Living magazine. Subscribe today for more great allergy-friendly and gluten free recipes