AIP Friendly Coconut & Mixed Berry Popsicles
These frozen treats are the kind of thing that make you forget you're eating with any restrictions at all — they're just genuinely delicious. A vibrant layer of blended and strained strawberries, blueberries, and raspberries sits beneath a creamy, honey-sweetened coconut milk layer, and the contrast in color alone is enough to make everyone at the table reach for one. Because the recipe leans on whole fruit, raw honey, full-fat coconut milk, and vanilla powder, every ingredient clears the bar for autoimmune-friendly eating without any workarounds or substitutions. Store-bought frozen treats are almost always off the table due to additives, natural flavors, and dairy — so having a homemade version this easy is genuinely useful. The method is straightforward: cook down the berries, strain them smooth, freeze in layers, and pour over the coconut mixture before the final freeze. A little patience is the only real requirement, since the layers need time to set properly before you add the next one. This recipe makes 8 popsicles, so it's a great batch to prep on a Sunday and pull from all week long.
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Learn more →Ingredients
8 servings
For the berry layer
- 2 cups fresh or frozen mixed berries (such as strawberries, blueberries, and raspberries)
- 2 tbsp honey
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~3/4 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
- 1 tbsp fresh lemon juice
For the coconut layer
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp honeyIngredient note
AIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~3/4 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
- ½ tsp vanilla powder
Instructions
- 1
Combine the mixed berries and 2 tbsp honey in a small saucepan over medium heat. Cook, stirring occasionally, until the berries have broken down and the mixture is bubbling and slightly thickened, about 4–5 minutes.
- 2
Remove the berry mixture from the heat and stir in the lemon juice. Transfer to a blender (or use an immersion blender directly in the pan) and blend until smooth. Pour through a fine-mesh strainer into a bowl or measuring cup, pressing with a spoon to extract as much liquid as possible; discard the solids. Let the purée cool for 10 minutes.
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