Detox and desert don’t usually go together, but these pretty popsicle recipes from Lily Kunin’s new 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!

Berry, Beet + Coconut Pops
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.

Blueberry-Lime Chia Pops
Makes 6 to 8 pops


½ Tbsp chia seeds
½ cup coconut water
1 cup blueberries
½ cup coconut milk
1 tsp coconut
juice of 1 lime
2 to 3 Tbsp raw honey


In a small jar, combine the chia seeds and coconut water. Stir well and let thicken for about an hour, until the seeds have expanded.

In a blender, combine the blueberries, coconut milk, oil, lime juice and honey; puree until smooth.

Strain the mixture into a bowl, and stir in the chia seed mixture and lime zest. Pour or spoon the mixture into 3-ounce molds and let it freeze for 8 hours or overnight.

Let the pops sit at room temperature for a few minutes before removing them from the molds.

Wrap pops individually in plastic and store them in the freezer for up to 2 months.

Which of these popsicle recipes are you making first? Berry-beet or chia-lime?
Share in the comments below!

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