Rainbow Coconut Water Ice Lollies

By Alessandra Peters From the book The Foodie Teen
Rainbow Coconut Water Ice Lollies from The Foodie Teen

Made with just fresh fruit and a splash of refreshing coconut water, these rainbow popsicles are defi nitely worth the time and effort! Using fruit purees packs them with flavour, fibre and nutrition, so they’re a much better option than the usual sugar-loaded, artificially coloured ice lollies. Use watermelon instead of strawberries, oranges instead of mango or blackberries instead of blueberries if you wish, and if you can’t find any coconut water, don’t worry about it – they’ll taste just as good without.

For how many? Makes 8


  • 125ml (1/2 cup) coconut water
  • a big handful (about 150g) of fresh strawberries, hulled
  • 1 mango, peeled and stone removed
  • a big handful (about 150g) of fresh pineapple chunks
  • 2 kiwis, peeled
  • a big handful (about 75g) of fresh blueberries


1. Whizz the strawberries with 1½ tablespoons of coconut water using a stick blender to form a smooth purée, then fi ll 8 ice lolly moulds one-fi fth of the way up with the strawberry purée. Pop into the freezer for 15 minutes to set.

2. Rinse the immersion blender, then whizz the mango fl esh with another 1½ tablespoons of coconut water to form a purée. Add a layer of mango on top of the strawberry layer and put back into the freezer to set for another 15 minutes.

3. Repeat this process, rinsing out the blender before you make each purée of fruit and coconut water and letting each layer set for 15 minutes in the freezer before adding the next one, until all the different fruit purées are used up. Make sure you layer them in the right order to get the rainbow effect: strawberries, mango, pineapple, kiwi and blueberries. Once all the layers are done, put the ice lollies into the freezer for an hour to let them fully set before enjoying!

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