These healthy and dairy free coconut popsicles are a gluten free, patriotic summer treat that are only 4 ingredients and 110 calories! Perfect for July 4th!
Note: Total time does not include final chill time, but prep time includes chilling each layer
In a SMALL food processor (mine is 3 cups) blend the strawberries and 2 Tbsp of the syrup until smooth and liquid. Transfer to a small liquid measuring cup (it makes pouring easier) and divide between 8 Popsicle molds. Freeze until the top feels set, about 45 minutes to an hour.
Pour the coconut milk into a liquid measuring cup and stir in 2 Tbsp of the syrup until well mixed. Divide between the 8 molds and chill until set, an additional 45 minutes to an hour.
In a small food processor, combine the blueberries and remaining 2 Tbsp of syrup until smooth and liquid. Transfer to a liquid measuring cup and divide between the chilled molds.
Stick Popsicle sticks in the center of each mold and chill until completely frozen, at least 2 hours to overnight.
To remove from the molds: run hot water over the molds, gently pulling on the Popsicle stick until they release.