We are enjoying the hot weather and thought it’s time to share some cooling fruit lolly recipes that are perfect for the entire family. But just because they’re pretty healthy, doesn’t mean they taste any less delicious! Packed with fresh fruits and yoghurts, or coconut milk, these treats will satisfy your sweet tooth while trying to stick to a clean eating plan.

I’ve used my favourite fruits and flavours, which I generally have in the fruit bowl, pantry or freezer. Feel free to experiment and substitute with fruits and combinations you prefer. You can use just about anything.



These are simple “churn free” frozen yoghurt and fruit popsicle dessert treats. All you’ll need is a blender or food processor and some handy popsicle moulds like the ones from Zoku shown below. They have everything you need including sticks and drip cups. You can get normal moulds, which freeze slowly, or their “quick acting” moulds which freeze your popsicles in a fraction of the time, as little as 10 minutes, that are a bit pricier. Mich has one of these and it works really well so are worth the small investment.


Top left: Zoku In-Line Pop Moulds (BPA and phthalate free), 95ml per pop, R249. BUY

Top right: Zoku Round Pop Moulds (BPA and phthalate free), 90ml per pop, R279. BUY

Bottom: Zoku Trio Quick Pop Maker (BPA and phthalate free), R920. BUY

Popsicle making tip 1: If you’re using regular popsicle moulds with separate popsicle sticks, the mixture is sometimes not yet stiff enough for the sticks to stand upright in when inserted. Simply freeze the popsicle mixture in the moulds for about an hour or so, then push the sticks in and freeze until solid.

Popsicle making tip 2: Add some visual interest by adding whole berries, mint leaves or edible flowers to your popsicles before freezing. Be playful!



Super tangy and delicious, this is the most refreshing dessert and, provided your mangoes are sweet enough, doesn’t require any added sugar. The lightly toasted desiccated coconut is a must for texture and a hint of coconut flavour.


Makes about 270ml (or 3 lollies of 90ml)

2 cups (150 g) peeled and chopped mango, frozen

1/2 cup (125 ml) coconut yoghurt or plain yoghurt

1 lime, zest and juice

2 tablespoons desiccated coconut

To make

Lightly toast the coconut in a pan over a high heat, stirring constantly until golden brown. Remove from the heat and set aside for serving.

Place the frozen mango, yoghurt and lime juice (not the zest) in a blender or processor and blitz, stopping to scrape the sides as needed, until its smooth, thick and creamy.

You can serve this immediately, scooped in a bowl, topped with the lime zest and toasted coconut. Otherwise, if not serving immediately, sprinkle some of the desiccated coconut and lime zest in your pop mould then pour in the mango mixture and freeze for a popsicle dessert.



A different, dairy free but even creamier take on the mango, lime, and coconut dessert pop, this one uses pineapples and coconut milk. It tastes decadently delicious!



Makes about 500ml (or 6 lollies of 90ml)

200g fresh ripe pineapple, peeled, cubed and frozen

1 can (400ml) coconut milk, light or regular (I used regular)

Juice from 2 limes

4 tablespoons honey or coconut nectar (Check the sweetness before freezing, I prefer mine not too sweet but feel free to add more if you prefer before freezing.)

(Tip: You can add a little rum in there too if you want a boozy Piña Colada version.)


To make

Blend all ingredients together in a food processor or blender until smooth and creamy. Pour into popsicle moulds. Freeze overnight and enjoy! This makes a fabulous cocktail base too – just add some rum, ice and garnish!



This uses only fruit to make a gorgeous bright red popsicle. It also has great tang thanks to the raspberries but is balanced out by the sweet bananas and a bit of honey. 


Makes about 400ml (or about 4 lollies of 95ml)

2 ripe bananas

270g fresh raspberries

2 tablespoons of raw honey (less or more to your taste)

To make

Blend everything in your blender until smooth. This makes quite an unctuous mixture thank to the bananas. Pour into your moulds and freeze.

Alternatively, if you want to make and serve this immediately, almost like a “soft serve”, freeze 1 banana and ¾ of the raspberries beforehand. When you blend it, it makes a lovely sorbet that you can serve and enjoy immediately.


These are just a few of our favourite popsicle recipes. Hopefully this has inspired you and demonstrated how easy these are to make at home with no preservatives or unpronounceable additives! 

Please drop us a comment and share your favourite popsicle recipes with us. We’d love to hear from you. Next time, we’ll do some boozy fruit popsicles!


(RELATED POSTS: Find more desert recipes here.)

This post was first published in January 2018 and was updated in November 2018.

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