These Tiger’s blood popsicles have summer written all over them! They are cold, refreshing, and they are reminiscent of Tiger’s blood snowcones that are ever so popular during the summer. This recipe is quick and refreshing, and it’s perfect for summer since it’s a no-bake dessert. Read below for helpful tips and the recipe.
What Flavor is Tiger’s Blood?
This popular snowcone flavor is a combination of coconut, watermelon, and strawberry. Unlike snowcone syrup, these popsicles have considerably less sugar. They are still sweet, but you get to enjoy the flavors more than the sugar overload!
How to Make Tiger’s Blood Popsicles
- Blend up strawberries and watermelon separately, then combine together and set aside. Add sugar as is needed.
- Next, whip coconut cream and powdered sugar until soft peaks form, and add shredded coconut if desired.
- Add Fresh strawberries to the popsicle molds, pour the purees into the mold, and freeze for 3-4 hours before eating.
Tips for Making Popsicles in a Flat Mold
Most popsicle molds are upright, but the particular mold that I used for these Tiger’s blood popsicles is flat. This mold is best used for solid colored popsicles that don’t require layering. It is also easy to use for popsicles that have thicker purees, which can be layered fairly easily.
I do not recommend using this mold if you are trying to layer watery ingredients, such as coconut water, lemonade, or coconut juice. It’s impossible to get pretty stacked layers from top to bottom with watery ingredients.
Follow these 3 tips to make these popsicles:
First, put the sticks in before pouring the puree. If you add sticks after the purees, there is a greater chance of making a mess. You have to use a little bit of force to get the sticks through the silicone slits, so it’s best to do it first. Otherwise, you might end up with puree and coconut cream all over the mold.
Second, place slices of strawberries or fresh fruit in the mold before pouring the purees, being sure to position them where you want them. It’s more difficult to move the fruit around after pouring the purees, so put the fruit in place first.
Third, pour a small amount of coconut cream into half of the mold, and then add some of the watermelon/strawberry mixture to the other half. Allow the two to come together in the middle, and then add more of each puree until filled to the top.
Don’t try to fill half of the mold full to the top with coconut cream before adding some of the strawberry/watermelon puree to the other half. The coconut cream will spread too far and take up more than half the mold if you add too much at first. If you want the colors to be somewhat even, fill each end a little at a time until completely full.
Fourth, place the popsicle mold on a tray so that it is easy to transport to the freezer without spilling. The mold is fairly stable, but I still find that it is easiest transport the mold on a tray. Otherwise, it might accidentally bend since it’s silicone.
Lastly, remove the popsicles from the mold and enjoy! Fresh fruit popsicles tend to soften quite quickly, so don’t let them sit out for too long. After removing them from the molds, pop them back into the freezer until ready to eat. Now let’s make some popsicles!
Essential Kitchen Tools
- A good quality popsicle mold (this is the one that I use for this recipe)
- A blender for making the fruit purees
- A hand mixer for whipping the coconut cream
Other Recipes You’ll Love
- No Churn Vanilla Ice Cream with Salted Caramel
- Tropical Strawberry Mango Popsicles
- Summer Berry Granita
Tiger’s Blood Popsicles
This is such an easy popsicle recipe, and it’s perfect for those hot summer days when you don’t want to bake but still want a treat. Tiger’s blood popsicles consist of coconut cream, strawberry puree, and watermelon puree. It’s a flavorful popsicle with minimal effort.
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 10 minutes
- Yield: 10 popsicles 1x
- Category: Popsicles
- 1 14 oz can coconut cream (chilled for 1 day)
- 1/2 cup powdered sugar
- 1/4 cup coconut flakes**
- 1 cup strawberry puree
- 1 cup watermelon puree
- 1/4 cup granulated sugar
- Strawberry slices
To Make Tiger’s Blood Popsicles
- First, remove the coconut cream from the fridge, being careful not to shake or tip the can. Remove the lid, and use a spoon to scoop out all of the coconut cream into a medium bowl. Leave the coconut water in the can, as this can’t be whipped.
- Next, add powdered sugar to the coconut cream, and mix with a hand mixer on medium high until the coconut cream forms soft peaks. Gently fold in coconut flakes if desired.
- In a measuring cup, combine the watermelon puree, strawberry puree, and granulated sugar. Stir well to combine.
- Next, insert popsicle sticks into your flat popsicle mold. If using an upright mold, insert the sticks at the end. Next, put the mold on a small baking tray so it is easy to transport the mold to the freezer.
- Place fresh strawberry slices in the molds beneath the popsicle sticks. Next, fill half of one popsicle slot with coconut cream until half full, then alternate with the strawberry and watermelon puree in the other half.
- Allow the two purees to come together, and then add more coconut cream and fruit puree until the mold is filled to the top. Repeat with the remaining popsicle slots.
- Place tiger’s blood popsicles in the freezer for 3-4 hours, peel out of the molds, and enjoy!
This is a Baker Street Society original recipe.
**You can use sweetened or unsweetened coconut flakes for this recipe. It is really just a matter of preference, so if you want extra sweetness, use sweetened. If you prefer a more natural flavor, use unsweetened.
Keywords: tiger’s blood popsicles, easy popsicle recipe