These Green Kiwi Fruit Popsicles are light, zesty, and bursting with tropical flavour. Made with real fresh fruits and wholesome ingredients, they’re naturally hydrating and perfectly refreshing on a hot day. Simple ingredients, bold flavour, and that gorgeous green colour make these a summertime favourite.
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Why You'll Love This Recipe
These Green Kiwi Fruit Popsicles are light, zesty, and naturally hydrating - perfect for hot summer days or a refreshing snack anytime. They’re made with just a handful of wholesome ingredients and have that bright green colour that pops on screen and in the freezer.
- Made with real fruit and no artificial colours or flavours
- Naturally sweetened with honey and a splash of citrus for brightness
- Hydrating and refreshing thanks to coconut water
- Easy to make in just a few steps - no cooking required
Ingredients
- Kiwi - Fresh, ripe kiwi adds tangy flavour and vibrant green colour. Peel and chop before blending.
- Coconut water - Light and hydrating, it helps thin out the mixture while keeping things naturally sweet and tropical.
- Honey - Just a tablespoon or two adds a gentle, natural sweetness. You can adjust to taste or leave it out if your kiwi is sweet enough. Maple syrup or agave are also great options here.
- Lemon juice - A splash of acidity brightens the flavours and helps balance the sweetness.
See recipe card for quantities.
Easy Formula for Making Any Fruit Popsicle
Once you’ve got the hang of the basics, making your own fruit popsicles at home is super easy and endlessly customizable. Here’s a simple formula you can follow to create your own combinations using whatever fruit and liquid you have on hand:
🥥 1.5 Cups of Liquid
Start with about 1.5 cups of liquid to help your fruit blend smoothly and pour easily into molds. I love using coconut water - it’s naturally sweet, light, and hydrating. But you can also use fruit juice like apple, orange, or pineapple for extra sweetness, or even yogurt for a creamier texture.
🍓 3 Cups of Fruit
Add about 3 cups of fruit - fresh or frozen both work great. I prefer fresh, ripe fruit because it blends more smoothly and gives a fresher taste. But frozen fruit works really well too (and is often more convenient) - just thaw it first so it blends properly. Feel free to mix and match fruits to create your own flavor combos!
🍯 3–4 Tablespoons of Sweetener
Natural sweeteners like honey, maple syrup, or agave not only enhance the flavour but also help create a softer texture by lowering the freezing point. I usually start with about 3 to 4 tablespoons of honey, but adjust based on how sweet your fruit is.
🍋 1–2 Teaspoons of Lemon or Lime Juice
A splash of lemon or lime juice brightens the flavour and balances the sweetness of the fruit. It may seem like a small addition, but it really makes the flavours pop.
🔄 Blend and Taste Before Freezing
Once everything is in the blender, blend it all together until completely smooth. Give the mixture a taste before freezing - since freezing tends to mute flavours, your mixture should taste slightly sweeter and stronger than you’d want the final popsicle to be.
Instructions
STEP 1: First, add ingredients into blender.
STEP 2: Blend ingredients until smooth. Taste and adjust as needed.
STEP 3: Pour mixture into popsicle molds. Leave a bit of room at the top (about ¼") of the molds to allow for expansion during freezing.
STEP 4: Freeze for at least 6 hours (or overnight if possible.
STEP 5: Once frozen, run popsicle mold under warm water to loosen popsicles, then slide them out. Enjoy!
Storage and Equipment
You’ll need a good blender or food processor to get a smooth, even mixture. I love using my Vitamix for fruit popsicles because it’s powerful enough to blend everything down to a perfectly smooth texture (especially great if using frozen fruits). But if you're looking for something more budget-friendly, a Nutribullet works great too.
When it comes to popsicle molds, I personally prefer those made from silicone, like this one here (which is the one I use). The flexible silicone base makes it easy to push in to release the popsicles, which being sturdy enough so that it doesn't tip over easily. But if you don't have a mold, sticking popsicle sticks into paper cups, ice cube trays, or muffin tins can also work in a pinch too.
My recipe makes roughly 30 ounces of popsicle mixture, which fills 10 standard 3-ounce molds. If your mold is smaller or you’re making fewer popsicles, simply scale the recipe down to match the volume you need.
Store popsicles in a freezer-safe container or freezer bag for up to 2 to 3 months. Individually wrap popsicles in parchment paper to prevent sticking in the freezer.
Toasty's Tips
- Use Whole Fruit Instead of Juice. Blending whole fruit keeps the fibre, nutrients, and body intact. This makes your popsicles naturally sweet and gives them a thicker, creamier texture. Fruit juice on its own is much thinner and tends to freeze into a hard, icy block.
- My recipe makes roughly 30 ounces of popsicle mixture, which fills 10 standard 3-ounce molds. If your mold is smaller or you’re making fewer popsicles, simply scale the recipe down to match the volume you need.
- Add a Bit of Sweetener. Natural sweeteners like honey, maple syrup, or agave don’t just enhance flavour - they also lower the freezing point, which helps your popsicles freeze softer and smoother. Even using naturally sweet, ripe fruit helps with this!
- Balance with a Splash of Citrus. Adding lemon or lime juice brightens the flavours and helps balance the sweetness. Just 1 to 2 teaspoons can make a big difference in how vibrant your popsicles taste once frozen.
- Use a Creamy Base for a Softer Texture. If you’re going for a creamy-style popsicle, using full-fat Greek yogurt or coconut milk adds richness and helps prevent that icy texture. The added fat content helps with mouthfeel and keeps things smooth.
- Always Taste Before Freezing. Freezing dulls flavours, so your mixture should taste slightly sweeter and stronger than how you want the final popsicle to be. Give it a quick taste and adjust sweetness, citrus, or salt as needed before you pour it into your molds.
- Leave Room at the Top. Always leave about ¼ inch of space at the top of your molds. Liquid expands as it freezes, so this helps prevent overflow and keeps your molds clean.
- Run Molds Under Warm Water to Release. To release popsicles easily, run the molds under warm water for 10-15 seconds. They should slide right out - or if you’re using silicone molds, just push them out from the bottom.
- Store Popsicles Properly. Once frozen, remove the popsicles from their molds, wrap them individually in parchment paper, and store in a freezer-safe container or bag. This helps prevent sticking and freezer burn.
Looking for other Homemade Popsicles like this? Try these:
Other Recipes to Try:
📖 Recipe
Green Kiwi Fruit Popsicles
Suggested Equipment
Ingredients
- 1.5 cups coconut water - or your choice of liquid (water, juice, etc.)
- 4 green kiwis - peeled
- ¼ cup honey - or maple syrup or agave
- 2 teaspoon lemon juice
Instructions
- Add ingredients into blender.
- Blend ingredients until smooth. Taste and adjust as needed.
- Pour mixture into popsicle molds. Leave a bit of room at the top (about ¼") of the molds to allow for expansion during freezing.
- Freeze for at least 6 hours (or overnight if possible).
- Once frozen, run popsicle mold under warm water to loosen popsicles, then slide them out. Enjoy!
Notes
- Watch the step-by-step video tutorial here.
- Use Whole Fruit Instead of Juice. Blending whole fruit keeps the fibre, nutrients, and body intact. This makes your popsicles naturally sweet and gives them a thicker, creamier texture. Fruit juice on its own is much thinner and tends to freeze into a hard, icy block.
- My recipe makes roughly 30 ounces of popsicle mixture, which fills 10 standard 3-ounce molds. If your mold is smaller or you’re making fewer popsicles, simply scale the recipe down to match the volume you need.
- Add a Bit of Sweetener. Natural sweeteners like honey, maple syrup, or agave don’t just enhance flavour - they also lower the freezing point, which helps your popsicles freeze softer and smoother. Even using naturally sweet, ripe fruit helps with this!
- Balance with a Splash of Citrus. Adding lemon or lime juice brightens the flavours and helps balance the sweetness. Just 1 to 2 teaspoons can make a big difference in how vibrant your popsicles taste once frozen.
- Use a Creamy Base for a Softer Texture. If you’re going for a creamy-style popsicle, using full-fat Greek yogurt or coconut milk adds richness and helps prevent that icy texture. The added fat content helps with mouthfeel and keeps things smooth.
- Always Taste Before Freezing. Freezing dulls flavours, so your mixture should taste slightly sweeter and stronger than how you want the final popsicle to be. Give it a quick taste and adjust sweetness, citrus, or salt as needed before you pour it into your molds.
- Leave Room at the Top. Always leave about ¼ inch of space at the top of your molds. Liquid expands as it freezes, so this helps prevent overflow and keeps your molds clean.
- Run Molds Under Warm Water to Release. To release popsicles easily, run the molds under warm water for 10-15 seconds. They should slide right out - or if you’re using silicone molds, just push them out from the bottom.
- Store Popsicles Properly. Once frozen, remove the popsicles from their molds, wrap them individually in parchment paper, and store in a freezer-safe container or bag. This helps prevent sticking and freezer burn.
STEP-BY-STEP VIDEO
You can find step-by-step video tutorials for all of my recipes on my YouTube Channel. There you'll find many more tips and tricks to help you along!
Nutrition
Note: Nutrition information is automatically calculated, so should only be used as an approximation.
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