The Sassy Pair

You’re all welcome for another no-oven-required recipe to try during this heat wave that is July. On these long summer days (hovering around 115 degrees in Phoenix), few things sound better to me than a fresh fruit popsicle. The best part is that you can probably use whatever fruit is already in your kitchen and they only require 10 minutes of prep.

If you don’t have a popsicle mold – and don’t feel like investing in one – you can make these in paper dixie cups! Pour the fruit mixture in each cup and follow the instructions in the same way. Once they’re frozen, just rip and peel off the paper cups and you’ll have a batch of cute, round popsicles.

Fruit, Cream & Sweetness Variations

I chose to experiment; blending one mixture of strawberries and raspberries and one with just peaches. I wanted to keep them dairy-free, so I tested out a couple of non-dairy options. One mixture used canned coconut milk and the other used unsweetened almond milk. The verdict? In my opinion the coconut milk yields a much richer and creamier product and quickly became my favorite. Of course if you love dairy, go ahead and try whatever milk or cream you like best!

The one difference I think you’ll find when switching up the fruits is that some are sweeter than others. The strawberries were so naturally sweet that I didn’t need to add any maple syrup or honey. When taste testing the peach mixture, on the other hand, I felt that it needed a boost so I mixed in 2 tablespoons of maple syrup.

Check out our other no-bake recipes to get you through the heat of summer, like these White Chocolate Raspberry Mousse cups!


  • 2 cups fruit (fresh or frozen)
  • 13oz can coconut milk (or 1 1/2 cups other milk/milk alternative)
  • 2 T maple syrup (optional, to taste)


  • Puree fruit of choice in food processor until there are no large chunks.
  • Pour in one can of coconut milk and pulse until well blended.
  • Add in maple syrup and blend. Taste and add more sweetener if needed.
  • Pour mixture into popsicle molds and freeze for 1 hour.
  • Insert wooden popsicle sticks and continue to freeze for 3 more hours or until solid.
  • Thaw for 10 minutes at room temperature before removing from molds.


For a fancy twist, try placing slices of the fruit in the mold before you pour in the mixture so that they will be visible on the outside of each pop. You can see this technique in some of the peach popsicles above!

View more articles written by Britta.

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