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Pomegranate and Coconut Dixie Pops (raw, vegan, gluten-free)

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If you browse through my frozen treat catégorie, you will notice that I really enjoy making Dixie cup frozen pops.  They are fun, easy and perfect for portion control.  Kids love them… ok so I don’t have kids, but Bob loves them and he has the heart of a child.  Doesn’t that count? hehe When you remove them from the freezer, roll the cup between your two palms, back and forth for about 30 seconds.  This will warm the pop up just enough so that the cup will slide right off.

If you’re not familiar with the pomegranate, it is a red fruit with a tough (almost leatherly like) outer layer; only the juice and the seeds inside are edible. Pomegranate juice is available year round, but you can purchase fresh pomegranates in most grocery stores from September through January. When refrigerated in a plastic bag, pomegranates keep for up to 2 months.  You can usually find the seeds frozen as well, so check there if they are out of season and fresh.

Seeding a pomegranate may seem like a lot of work but it is well worth it.  They  are a nutrient dense food source rich in phytochemical compounds. Pomegranates contain high levels of flavonoids and polyphenols, potent antioxidants offering protection against heart disease and cancer.   Enjoy!


Yields 18 popsPomegranate-and-Coconut-Dixie-Pops13


  1. In the blender combine the coconut cream, almond milk, pomegranate seeds, maca, stevia,  and salt.  Blend until the pomegranate seeds are pureed into the batter.
  2. While the blender is running, slowly feed the chia seeds in so they don’t clump up.
  3. Allow the mixture to sit for 20 minutes so the chia seeds can thicken everything up.
  4. Pour into 3oz Dixie cups or popcycle molds, add stick and slide into the freezer for 6+ hours, until frozen.
  5. Remove from freezer when ready to heat.  Roll the cup back and forth in between your hands until the pop, pops out!  Enjoy!


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