Berry-Coconut Rocket Pops

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berry coconut rocket pops recipe
Photo: Liz Andrew/Styling: Erin McDowell

When we were kids, eating a rocket pop from the ice-cream truck was life-changing. Now you’re an adult and you’d rather do without all that food coloring and corn syrup. Problem solved: This chic rocket pop, made with berries and creamy coconut milk, is a treat both kids and grown-ups will love.


1¼ cups sliced strawberries

⅔ cup white grape juice, divided

1 cup coconut milk, divided

¼ cup sugar

1¼ cups blueberries


1. In a blender or the bowl of a food processor, puree the strawberries and ⅓ cup grape juice until combined.

2. Pour the mixture into the molds, filling a third of each one. Freeze until solid, 45 to 60 minutes.

3. Bring ¼ cup of the coconut milk and the sugar to a simmer in a small saucepan over medium heat, stirring continuously until the sugar has dissolved.

4. Pour the remaining ¾ cup coconut milk into a large liquid measuring cup, add the warm coconut milk mixture and stir to combine. Pour into the molds so that they’re two-thirds full. Insert sticks and freeze until solid, 45 minutes to 1 hour.

5. In a blender or the bowl of a food processor, puree the blueberries and the remaining ⅓ cup grape juice until combined. Pour into the molds, filling to the top. Freeze until solid, at least 1 hour. Store pops in the freezer for up to two weeks.

Nutrition Facts
  • 113 calories

  • 6g fat

  • 15g carbs

  • 1g protein

  • 13g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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