Cinco de Mayo popsicles

From The View from Great Island


It’s a bit of a rainy day here, but we are having popsicles anyway – and they were devoured. Three layers make up these colorful treats – strawberry, coconut, and lime. Popsicles are so easy to make, and these are no different. I put these together throughout the day yesterday, and today we are ready to enjoy it. Happy Cinco de Mayo or El Día de la Batalla de Puebla!

Yield: 10 popsicles


Lime stripe (bottom/last layer)

Juice of 4 limes

2-3 tsp sugar, to taste

A drop of green food coloring (optional)

Coconut stripe (middle/second layer)

1 c coconut milk

1-2 tsp sugar to taste

Strawberry stripe (top/first layer)

About 10 large strawberries


For the first layer, whiz the strawberries in a small food processor. Add a little bit of water to make about 1 1/3 cups. Pour the mixture about 1/3 of the way up into each of the 10 popsicle molds. Freeze until almost solid, then remove and place a stick into each mold, anchoring it into the lime layer. Return the mold to the freezer and freeze until completely solid.

To make the white layer, whisk together the coconut milk and the sugar until smooth. Pour the coconut milk into each popsicle mold, filling it another 1/3 of the way. Return the mold to the freezer and freeze until completely solid, about 2 hours.

To make the green layer, place the lime juice in a glass measuring cup. Stir in the sugar to dissolve, and then add enough water to make 1 cup. Taste it to make sure you have got a good balance of sweet and sour, and adjust if necessary. Add your food coloring and stir. Top of the popsicles with the lime juice mixture. Freeze until solid.

When ready to eat, unmold the pops by filling your sink with hot tap water and immersing the mold up to, but not over, the top lip for about 15 seconds. Remove the popsicles and eat immediately, or wrap in waxed paper and place in freezer baggies to store for later.


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My adventures with bread and the deliciousness of life.

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