These mermaid popsicles layer a creamy coconut matcha mixture with a sweet coconut cream and honey roasted blackberries. Perfect for a mermaid party or mermaid birthday party, these stunning paleo popsicles are surprisingly easy. One of my favorite paleo popsicle recipes or vegan popsicle recipes, these mermaid popsicles are just too much fun! Made with the best popsicle mold and my favorite matcha powder.
“What they call it? Oh, streets. UP WHERE THEY WALK UP WHERE THEY TALK UP WHERE THEY play all day in the sun,”
I’m belting and whispering, slathering on dynamic a bit heavy handedly but attempting crescendo and decrescendo nonetheless. I’m three and a half, utterly convinced that I either am the Little Mermaid, will be the Little Mermaid, or will be like “the girl who plays the Little Mermaid.”
I’ve certainly bullied my mother into breaking out the video camera again that day, filming me, after plenty of practice, up close, sitting on the carpet against a wall in the living room in our old house. And I’m committed to serenading the camera about what gets lost in interpretation, feeling voiceless in a world built on speech.
Or I’m just really proud to show off what I memorized.
Our collective obsession with unicorns must come from our neon splattered Lisa Franks stickers and trapper keepers, right? And, of course, our modern penchant for mermaids comes from the red-haired cartoon Ariel, the first movie I saw in theaters, the first time I understood that romantic love was a thing, even if I didn’t come close to understanding it.
So three-(and-a-half)-year-old Cheryl, these are for you. These green, purple, and cream mermaid popsicles are inspired by summer and sirens, perfect for mermaid-themed pool parties or non-mermaid-themed pool parties or for baby showers or bachelor parties or Tuesdays when you just can’t think of what to make for dinner.
They start with a sweet coconut cream base, whisking full-fat canned coconut milk with vanilla extract and a bit of honey. Next, we fold in honey-roasted fresh blackberries, creating a gorgeous swirl and not-too-sweet fruity flavor. Finally, we whisk in grassy, elegant matcha green tea powder, resulting in this creamy, exotic taste with loads of antioxidants and tons of elegance. The roasted blackberries alone are worth making the recipe for; add in a creamy matcha layer to pair with the fresh summer blackberries, and you’re in for a serious treat.
I dipped my mermaid popsicles in crushed freeze-dried blueberries, which are super easy to find at Target or Amazon, and I think really make the popsicles extra stunning. They’re unexpected but provide the tiniest crunch and concentrated fruity flavor. And if you’re just really crushing on popsicles, you should try my green tea coconut popsicles – they’ve been a 40 Aprons reader fave for years!
I was inspired to make these when a friend in my mom group asked for help planning her sister’s mermaid birthday party, and I think these mermaid popsicles are just perfect for a mermaid party. Don’t you?
To make these paleo popsicles I used…
- Preheat the oven to 425º F. Place blackberries on a lightly greased baking sheet and cover with 1 tablespoon honey, using your hands to coat. Roast 15-20 minutes, or until bubbling and softened but not burnt. Remove the berries from the oven and lightly smash them with a fork or wooden spoon. Set the berries aside to cool a little while you make the popsicle layers.
- Combine coconut milk, 1/4 cup honey, and vanilla extract. Divide into three equal parts.
- Pour plain coconut-honey mixture into popsicle mold, dividing evenly among all molds. Freeze 10-15 minutes.
- In medium bowl, stir blackberries into coconut-honey mixture. Pour into popsicle mold on top of coconut-honey layer, dividing evenly among all molds. With a popsicle stick, gently press blackberry mixture into coconut-honey mixture in one or two places per popsicle to create a swirl. Freeze 10-15 minutes.
- In a small bowl, pour matcha powder. Spoon 1-2 tablespoons of the remaining coconut-honey mixture into the matcha powder and whisk vigorously to make a paste, until no lumps remain. Add in another 1-2 tablespoons of coconut-honey mixture and whisk vigorously again, ensuring there are no lumps. When matcha is throughly incorporated, scape matcha-coconut mixture into remaining coconut-honey mixture. Whisk until smooth. Pour into popsicle mold on top of blackberry layer, dividing evenly among molds. Use a popsicle stick to gently press matcha layer into blackberry layer in one or two places per popsicle to create a slight swirl. Insert popsicle sticks into all popsicles and freeze until totally hardened, about 3 hours.
- To serve, place freeze-dried blueberries in a small plastic bag, press out air, and seal. Lightly smash with a rolling pin or can until fairly evenly crumbled but not yet powder. Dip popsicle mold into warm water for a few seconds to loosen, then remove popsicles one by one. Dip popsicles, one by one, at an angle into the bag with freeze-dried blueberries and serve immediately.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.