Breakfast Ice Pops Are a Thing And We're Officially Obsessed with Them
Berry-Coconut Rocket Pops
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.