CategoryDessert, For the Kids, Stonefruit

Yields5 Servings
Prep Time10 mins

Nectarine Layer
 3 ripe nectarines, pitted and chopped
 2 tbsp coconut water
 1 tbsp honey or maple syrup (optional)
Raspberry Layer
 1 ½ cups fresh raspberries
 2 tbsp coconut water
 1 tbsp honey or maple syrup

1

Add the chopped nectarines, coconut water, and honey or maple syrup to a blender. Blend until smooth, then pour into a bowl or measuring cup. 

2

Rinse the blender, then add the raspberries, coconut water, and honey or maple syrup. Blend until smooth. 

3

Spoon a small amount of the nectarine puree into each popsicle mold. Add a spoonful of the raspberry puree on top. Continue alternating the nectarine and raspberry purees until each mold is nearly full, leaving a little room at the top for expansion. 

4

Use a popsicle stick, skewer, or butter knife to gently swirl the layers together. Be careful not to overmix so the colors stay bright and distinct. 

5

Insert popsicle sticks and freeze for 4–6 hours, or until completely solid. To release, run the molds under warm water for a few seconds, then gently pull the popsicles out.

Ingredients

Nectarine Layer
 3 ripe nectarines, pitted and chopped
 2 tbsp coconut water
 1 tbsp honey or maple syrup (optional)
Raspberry Layer
 1 ½ cups fresh raspberries
 2 tbsp coconut water
 1 tbsp honey or maple syrup
Raspberry Nectarine Popsicles
IngredientsDirections

Raspberry Nectarine Popsicles

Yields5 ServingsPrep Time10 minsCategoryDessert, For the Kids, Stonefruit

Ingredients

Nectarine Layer
3 ripe nectarines, pitted and chopped
2 tbsp coconut water
1 tbsp honey or maple syrup (optional)
Raspberry Layer
1 ½ cups fresh raspberries
2 tbsp coconut water
1 tbsp honey or maple syrup

Steps

Add the chopped nectarines, coconut water, and honey or maple syrup to a blender. Blend until smooth, then pour into a bowl or measuring cup. 

Rinse the blender, then add the raspberries, coconut water, and honey or maple syrup. Blend until smooth. 

Spoon a small amount of the nectarine puree into each popsicle mold. Add a spoonful of the raspberry puree on top. Continue alternating the nectarine and raspberry purees until each mold is nearly full, leaving a little room at the top for expansion. 

Use a popsicle stick, skewer, or butter knife to gently swirl the layers together. Be careful not to overmix so the colors stay bright and distinct. 

Insert popsicle sticks and freeze for 4–6 hours, or until completely solid. To release, run the molds under warm water for a few seconds, then gently pull the popsicles out.

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