We love the patriotic look, but you can use this super-easy recipe as a base for any vegan pop with any colorings or flavorings you love. The optional lime zest adds flavor punch and a few green flecks; omit it if you want your pops pure white. We used an ice-pop mold with 10 (⅓-cup) sections; if yours is different, freezing time and pop size will differ.
- 1 (15-ounce) can cream of coconut
- 1 (13.5-ounce) can heavy coconut cream (or substitute 1¾ cup heavy cream for a non-vegan version)
- 2 tablespoons fresh lime juice (+ 1 teaspoon grated lime zest, optional)
- Pinch salt
- Red and blue food coloring, preferably natural (or swap in beet juice and blueberry juice instead, for a different look)
- In a large glass measuring cup or pitcher, combine cream of coconut, coconut cream, lime juice and salt; whisk to combine.
- For the blue layer: Pour off ⅓ of mixture into a 2-cup measuring cup; stir in a few drops blue coloring until evenly blended. Distribute evenly between the freezer pop molds, filling each about ⅓ full, and freeze until set, about 1½ hours.
- For the white layer: Pour in another layer of coconut cream mixture into the pop molds, to reach about ⅔ full. Insert popsicle sticks and freeze until set, about 1½ hours.
- For the red layer: Stir a few drops red coloring into the remaining coconut cream mixture until evenly blended. Pour into the pop molds and freeze until firm, at least 4 hours or overnight. Unmold pops according to manufacturer’s instructions.