Easy Vegan Bomb Pops

A little, fun, fruity treat from my childhood transformed into delicious, healthy treat everyone from child to adult will love. As you can tell, I’m getting into the Fourth of July Spirit with this Stars and Stripes Nail Art, these Fourth of July Table Toppers, and now Easy Vegan Bomb Pops!

Vegan Red White and Blue Popsicles sit in a bowl with ice. A bowl of sliced strawberries and popsicle sticks is in the background.

I’m fairly certain that I was a dog in another life. Most people are princesses or exotic individuals in their former lives. Good for them. But me? I’m pretty sure I was a dog.

I have a few things that convince me of this theory: I hate squirrels, I like naps, and I will beg for treats.

Some of my favorite treats, especially in the hot summer months, are popsicles. When I was a kid the Bomb Pop was like the holy grail of popsicles. Any time I would hear the faint ding, ding, ding of the ice cream mouth, my mouth would start to water.

More proof of my dog theory! 🙂

Then I would rush inside and search through the couch cushions for loose change. Some days the couch would giveth and others it would take away.

Today I still get that little charge of energy when I hear the ice cream truck dinging by. But instead of rushing to the couch cushions looking for spare change, I run to the kitchen to make these Easy Vegan Bomb Pops!

Vegan bomb pops in a bowl with ice.

How to Make Easy Vegan Bomb Pops

It’s nice to have some quick treat recipes up your sleeves when summertime hits. These Easy Vegan Bomb Pops are made with fresh fruits and coconut milk. All you do is make a strawberry and blueberry puree with fresh (or frozen) fruit and a little bit of sweetener like maple syrup. Then you add a  little sweetener to some coconut milk.

Beginning with the strawberry puree, pour a little bit of each into your popsicle molds and place in the freezer for 30 minutes to an hour.

Next pour the coconut milk into each popsicle mold, over the firmed up strawberry puree. Place the popsicle mold back in the freezer for about 30 minutes to an hour. Repeat with the blueberry puree.

At this point you want to place your craft sticks in the molds. If you don’t have a lid to your molds that can hold the sticks upright, then you can place a piece of aluminum foil over the top and insert the craft sticks in each popsicle container. The foil will help keep the sticks in place while the popsicles set.

Let the Easy Vegan Bomb Pops freeze for an hour or two. When you’re ready to eat them, just allow them to sit on the counter for a few minutes before removing them from the molds. You can always place them in warm water to help them separate from the mold.

A close-up of hand holding a red white and blue vegan bomb pop.

We hope you love this recipe for Easy Vegan Bombp Pops as much as we do! If you decide to make this fun summer recipe, snap a photo and share it with us using #namelymarly on Instagram. We love seeing your photos!

Easy Vegan Red White and Blue Popsicles

Vegan Bomb Pops

You’ll love these Easy Vegan Bomb Pops for a refreshing summertime (or anytime) treat made with strawberries, blueberries, and creamy coconut milk!
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Vegan Bomb Pops
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 4
Calories: 167kcal
Author: Marly

Ingredients

  • Strawberry Layer
  • 1 cup hulled chopped strawberries
  • 1 tablespoon agave
  • 1 tablespoon lime juice
  • Coconut Layer
  • ½ cup full fat coconut milk
  • 2 tablespoons agave
  • 1 tablespoon lime juice
  • Blueberry Layer
  • ¾ cup blueberries fresh or frozen
  • 2 tablespoons agave
  • 1 tablespoon lime juice

Instructions

  • Place the ingredients for the Strawberry Layer in the bowl of a food processor or blender. Pulse briefly until the ingredients are combined, but still slightly chunky. It’s nice to have pieces of the strawberries in the finished product. Pour this evenly into the bottom of your popsicle molds, making sure you allow room to include the other layers. If you have extra strawberry sauce leftover, it’s perfect to serve over pancakes, waffles, or even dairy-free ice cream! Place the popsicle molds in the freezer for about 30 minutes before adding the next layer.
  • When the strawberry layer has firmed up a bit, get out a bowl and add the ingredients from the Coconut Layer. Stir to combine. Pour this over the strawberry layer, again leaving room for the final layer. Again, if you have leftover coconut cream sauce, you can use this in other places, like in a smoothie!
  • At this point, you’ll want to include the popsicle sticks in the molds. The best way to do this while the molds are not completely full is to put a piece of aluminum foil over the top of the mold. Create small holes over the center of each mold. Insert the popsicle sticks down into the coconut layer of the popsicle molds. Place the popsicle molds back in the freezer for about 30 minutes before adding the next layer.
  • When the Coconut Layer has firmed up, add the ingredients from the Blueberry Layer into the food processor bowl or blender. Pulse to combine, again, leaving bits of pieces of the blueberries intact. Remove the foil from the top of the mold and pour the Blueberry Layer over the coconut layer. Place the mold back in the freezer and allow another 30 minutes or more for the popsicles to completely firm up.
  • To remove popsicles from the mold, pour some water in a cup that’s larger than mold itself. Heat the water up in a microwave for 30 seconds to a minute. Place the mold into the hot water for a few seconds. You’ll see the popsicle begin to release from the sides of the mold. Pull up on the popsicle stick and it should easily come up from the mold at this point.

If you love checking out vegan popsicles, you’ll want to click on these:

Whatever popsicles you’re noshing on, enjoy!

Updated by Marly · Permalink