These pretty superfood popsicle recipes from a gorgeous new cookbook, Good Clean Food, are the ultimate summer refresher. Pick strawberry beet or chia lime…

DETOX AND DESERT don’t usually go together, but these pretty popsicle recipes from Lily Kunin’snew cookbook, Good Clean Food, make it work.

We love all the practical, plant-based dishes from this gorgeous cookbook’s pages, but these antioxidant-rich popsicles are the ultimate snack for summer. They’re hydrating, packed with superfoods and — most importantly — Instagram-ready! Grab Lily’s cookbook here for a treasure trove or clean recipes to love daily, and get two of our seasonal faves below…

BERRY BEET POPS: For these pops, the strawberries are blended with coconut water, beets and coconut butter for the most incredible, refreshing treat. Here beets add a superfood boost, and the creamy coconut butter balances out the natural sugars from the fruit. It’s the best of both worlds — a sweet treat and the benefits of a juice all in one.

BLUEBERRY-LIME CHIA POPS: This pop is an upgrade to the standard strawberry-shortcake ice cream bar I used to get as a kid. Blueberries are made refreshing when paired with lime, and the coconut water also makes this a hydrating treat on a warm day. Don’t go overboard with the chia seeds though. Too many will turn the mixture into a consistency that won’t fully harden up in the molds. You can substitute other summer berries like strawberries or raspberries for the blueberries if you’d like!

Makes 8 to 10 pops


1½ cups young Thai coconut water
1 small beet, peeled and cut into a few pieces
5 strawberries
1 Tbsp coconut butter


In a blender, puree all the ingredients until the mixture is completely smooth.

Pour it into 3-ounce frozen-pop molds, and freeze for at least 8 hours or overnight.

These will keep a few months in the freezer.




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