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Candy Corn Fruit Pops

These Candy Corn Fruit Pops have no sight of candy or dyes anywhere! Just naturally sweetened and colored with fruit!
Course Dessert
Cuisine American
Keyword Candy Corn Fruit Pops, frozen dessert, gluten-free, Halloween, popsicles
Prep Time 20 minutes
Cook Time 0 minutes
Freeze 3 hours
Servings 10 popsicles
Calories 114kcal


  • 1 cup coconut milk
  • 1/4 cup agave nectar
  • 1/2 cup Greek yogurt, plain
  • 1 medium banana
  • 1 cup pineapple
  • 2 medium orange
  • 1/2 cup pieces mango


  • In a blender, combine coconut milk, yogurt, and agave until smooth.
  • Pour about an inch of the mixture into popsicle molds. I made 10 popsicles and still had some liquid leftover.
  • Save it for the next layer.
  • Use 1/2 of whatever is left from the white layer, adding oranges and mango.
  • Blend well, pour in a glass and set aside.
  • Use remaining half of white later, adding banana and pineapple.
  • Blend well, pour in a glass, and set aside until ready to layer.
  • Once the first layer is slushy (don't freeze completely or you won't be able to get the popsicle stick in at the end!), pour the orange layer into the molds until there is a little more than an inch left for the yellow layer.
  • Freeze again for another 30 minutes, until the orange layer is slushy.
  • Top with yellow layer.
  • Then place the popsicle sticks in and freeze for until completely frozen.


Calories: 114kcal | Carbohydrates: 16g | Protein: 2g | Fat: 5g | Sodium: 8mg | Fiber: 2g | Sugar: 8g