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Rainbow Superfruit Popsicles

Rainbow Superfruit Popsicles


  • 1 cup coconut water, divided
  • 1/2 cup frozen blueberries
  • 1 teaspoon maqui berry powder (optional)
  • 1 cup apple juice, divided
  • 1/2 cup frozen strawberries
  • 1 1/2 cups frozen mango chunks, divided
  • 1 tablespoon dried goji berries
  • 1 large orange, peeled and chopped
  • 1/2 cup frozen pineapple
  • 1/4 teaspoon camu berry powder
  • Small handful baby spinach
  • 5 drops liquid stevia per fruit base, if desired


  1. In a blender, puree 1/2 cup of the coconut water with the frozen blueberries and maqui berry powder. Taste for sweetness and add a little stevia to slightly over-sweeten the fruit. Blend the mixture once more and divide it between the popsicle molds, filling each 1/5 of the way. Place the molds in the freezer while you prepare the next layer.
  2. Rinse the blender. Combine 1/2 cup of the apple juice and the frozen strawberries in the blender and puree. Blend in about 5 drops of stevia, or to taste. Fill each of the molds by another 1/5 and again, return molds to the freezer.
  3. Repeat with 1/2 cup coconut water, 3/4 cup of the frozen mango, and the goji berries for a third layer.
  4. For the fourth later, first puree the orange to liquefy. Then add frozen pineapple and camu berry powder and blend. Sweeten with stevia and fill molds another 1/5 and return to freezer.
  5. For fifth layer, puree remaining 1/2 cup of apple juice, the remaining 3/4 cup mango, and the baby spinach. Sweeten with stevia. Fill the last 1/5 of the molds and add popsicle sticks. Return the molds to the freezer to freeze completely, about 1 hour.


  • Reprinted with permission from Superfood Snacks © 2015 by Julie Morris, Sterling Publishing Co., Inc. Photography by Oliver Barth.


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