Peach Raspberry Hydration Paletas

Fresh peach and raspberry-swirled pops with coconut water for extra
  • 4 peaches, peeled and halved with pits removed
  • ½ cup coconut water
  • 2 tablespoons honey or agave nectar (optional, adjust for ripeness of fruit)
  • 1 tablespoon lemon juice
  • 1 cup fresh raspberries
  • 1 tablespoon honey or agave nectar
  1. In a food processor, combine the peach flesh, coconut water, honey, and lemon juice. Pulse until smooth. Pour the puree into a measuring cup, and scrape the bowl clean with a spatula.
  2. Place the raspberries in the food processor and drizzle with honey. Pulse to combine and break up the fruit. Lumps are okay.
  3. Fill popsicle molds halfway with the peach puree. Spoon in a tablespoon or so of the raspberries, follow with more peaches, and then another half tablespoon of peaches.
  4. Add sticks and freeze until solid, at least 4 hours. Unmold and enjoy.
Paleta yield depends on size of your popsicle mold.
Author: Shaina Olmanson
Prep time: 10 mins
Total time: 10 mins
Recipe by Food for My Family at