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Creamy avocado coconut pops
Strawberry peach sangria pops
Raspberry yogurt pops
Pineapple ginger ice pops
No matter the flavor, these hacks will help you be top of the pops:
- To easily unmold ice pops, dip molds in warm water then gently wiggle and pull each pop to release.
- To refreeze pops once they’ve been unmolded, wrap individually in parchment paper. Transfer pops to a large resealable bag and return to freezer.
- To avoid sticky hands, poke a hole in a cupcake liner or square of parchment paper. Insert the craft stick and position under the pop to catch drips.
- When using coconut milk, make sure the liquid is not separated by shaking the can vigorously before opening.
- For a kid-friendly version of sangria pops, replace wine with white grape or apple juice.
- No ice pop molds? No problem. Try one of these DIY options:
- Small paper cups. Fill cups with mixture of your choice, cover with foil, insert craft sticks or straws, and freeze. Use scissors to remove cups once pops are frozen.
- Ice cube tray. Fill each cube and place a cocktail stick in one corner. Freeze for bite-sized ice pops.
- Muffin tin. Add cupcake liners to muffin tins. Fill, cover with foil, and insert craft sticks. Peel away liners once pops are frozen.
Stay cool, friends.
