4th of July Coconut Popsicles

A creamy, island-inspired twist on the classic red, white, and blue summer treat!

Remember those iconic bomb pops from childhood? This year, we’re giving that 4th of July memory a tropical makeover—with cool, creamy coconut popsicles layered with juicy red and blueberries. They're the perfect way to chill out during your Independence Day celebration, with a little ALOHA in every bite.

These popsicles feature NOH Coconut Milk Powder—a convenient, just-add-water mix—and the dreamy Wai Meli Macadamia Nut Blossom Honey.

We've even included a dairy-free version so everyone can enjoy!

INGREDIENTS

With Dairy:

• 1 ¾ cups NOH Coconut Milk, prepared per package directions
• 1 tsp pure vanilla extract
• 3 tbsp Wai Meli Macadamia Nut Blossom Honey 
• ¼ cup fresh raspberries
• ¼ cup fresh blueberries
• ¼ cup fresh blackberries

Dairy-Free Option:

• 1 ¾ cups prepared Hawaii’s Best Coconut Syrup & Delights Package
• 1 tsp pure vanilla extract
• 2 tbsp Wai Meli Macadamia Nut Blossom Honey 
• ¼ cup fresh raspberries
• ¼ cup fresh blueberries

INSTRUCTIONS:

1. Prepare Coconut Base:
   In a mixing bowl, prepare your coconut milk according to the package instructions. Stir in the vanilla extract and honey until fully combined.
2. Assemble the Popsicles:
   Divide the fresh raspberries, blueberries, and blackberries evenly among 8 popsicle molds. Try to include a bit of each color for that classic red, white, and blue look!
3. Fill the Molds:
   Pour the coconut milk mixture into each mold over the berries until full.
4. Freeze:
   Place the lids on your molds, insert popsicle sticks, and freeze for at least 5 hours or overnight for best results.
5. Serve & Celebrate:
   Enjoy these tropical pops under the sparkle of fireworks, and share the aloha with your ohana!