Summer would not be summer without one of our favorite frozen treats: homemade popsicles. Refreshing and sweet, this nostalgic summer dessert can be reinvented and recreated over and over. We fall in love with them each summer season as if it were the first time. The key to this low-calorie, delicious dessert is the inclusion of unique combinations of fresh fruit, picked at the height of the season. This summer, we’re all about coconut and started off with a few bottles of Pressed Juicery’s Apple Strawberry Coconut juice, and the brilliant mind of food blogger Tieghan Gerard from Half Baked Harvest.

We presented Tieghan with the challenge of creating the pop we’ll all be making this 4th of July weekend and boy did she do it right. These Strawberry Apple Coconut popsicles are emblematic of Tieghan’s work – bright and lively, fresh and nutrient-dense. Cruise for a few juices, whip up these pops, then sit back and check out Tieghan’s Instagram to see what else she is whipping up this summer season.

Strawberry Apple Coconut Popsicles
Makes 10 -14 popsicles


1 (16 oz) Pressed Juicery Strawberry Apple Coconut juice
1 lb fresh strawberries, cored and roughly chopped


Spray two popsicles molds lightly with olive oil spray.

Add the strawberry apple coconut juice and strawberries to a blender. Blend until mostly smooth or completely smooth if you do not want any chunks of strawberries.

Pour the mixture among the molds. You will only fill up 2-4 popsicles on the second mold.

Place the molds in the freezer and freeze until firm, about 4 hours. To remove the popsicles run the mold under hot water for 10 seconds and then pull the popsicles out of the molds.

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