When the summer sun is blazing and you’re hosting (or attending) a backyard bash, these Red, White & Blue Coconut Cream Pops are the ultimate cool-down treat. Bursting with fresh berries, creamy coconut, and a splash of patriotic flair, they’re the kind of no-fuss frozen dessert that screams summer. Whether you're looking for 4th of July food dessert ideas or just want something festive to satisfy a sweet tooth, these pops are fun to make, super pretty to serve, and absolutely delicious to eat. Bonus: they're perfect for both kids and adults and one of the easiest fourth of July treats you’ll ever whip up.
Red, White & Blue Coconut Cream Pops
Prep Time 15 minutes mins
Cook Time 6 hours hrs
Total Time 6 hours hrs 15 minutes mins
Course Dessert
Cuisine American
Popsicle molds These are essential, but if you don’t have one, small paper cups and wooden sticks work great too.
Blender or food processor Needed for pureeing the berry layers.
Measuring spoons and cups To keep the layers balanced and sweetened just right.
Freezer space Make sure you’ve got a flat surface in your freezer ready for these to chill out undisturbed.
For the Red Layer
- 1 cup fresh strawberries hulled and chopped
- 1 tablespoon honey or agave syrup
- 1 tablespoon lemon juice
For the White Layer
- 1 can 13.5 oz full-fat coconut milk (well shaken)
- 2 tablespoons maple syrup or sugar
- 1 teaspoon vanilla extract
For the Blue Layer
- 1 cup fresh blueberries
- 1 tablespoon honey or agave syrup
- 1 tablespoon lemon juice
Optional: a few extra whole berries to drop into the molds for a rustic, fruity look.
Make the Red Layer
Blend the strawberries with honey and lemon juice until smooth. Spoon or pour into the bottom third of each popsicle mold. Freeze for about 1 hour, until slightly firm.
Make the White Layer
Stir together coconut milk, maple syrup, and vanilla. Once the red layer is set, carefully pour the coconut mixture over it, filling the next third of the mold. Insert sticks now (if needed) and freeze for another hour.
Make the Blue Layer
Blend the blueberries with honey and lemon juice. Top off the molds with this blue mixture. Freeze for at least 4 hours, or until fully set.
Unmold and Serve
Run the molds under warm water for a few seconds to release the pops easily. Serve immediately, or store in a freezer-safe container with parchment between layers.
Pairings
Pair these coconut cream pops with a refreshing summer punch, sparkling lemonade, or icy rosé. For a 4th of July party spread, serve them alongside fruity skewers, 4th of July cake pops, or mini trifles layered with berries and whipped cream. They make a fantastic ending to a menu of grilled sliders, corn on the cob, and other festive 4th of July appetizer ideas.
FAQs
1. Can I use frozen fruit instead of fresh?
Yes! Just thaw the fruit first so it blends smoothly.
2. Can I swap coconut milk for something else?
You can use Greek yogurt or a non-dairy yogurt alternative, but the texture may be slightly icier instead of creamy.
3. Can I double this recipe for a crowd?
Absolutely! These are perfect 4th of July desserts for a crowd—just grab a few extra molds or prep in batches.
4. Are these kid-friendly?
Definitely. They’re naturally sweetened, dairy-free, and full of fruit—kids love them!
5. Can I turn these into 4th of July cake pops instead?
Not quite, but you can use the same flavor idea to inspire a layered coconut cake pop—frost with coconut cream and top with red and blue sprinkles for another take on red white and blue desserts.
