Welcome back to another episode of our Budget Bites series: this week, we’re recreating an Australian classic summer favourite: rainbow paddle pops. But the store-bought version is packed with refined sugar, gums, emulsifiers, gelatin and dairy, so we’re making a healthier vegan version that is less than half the price and packed with healthy goodness. We coloured these naturally with berry powders and turmeric (honestly, you can’t taste the turmeric), but you can use fresh berries too or just enjoy this as a plain caramel-like popsicle.
And when we take into account the pricing details, you’ll surely be making these this summer: Each homemade popsicle costs just 64 cents, compared to $1.12 for store-bought, and because ours are 1.5x the size, they end up being 2.2x cheaper overall. They’re vegan, kid-friendly, made with real simple ingredients, and so fun to swirl together.
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Healthy Vegan Rainbow Paddlepops
Ingredients
BASE:
- 1 large banana (120g peeled weight)
- 400 ml coconut cream (canned)
- 60 ml maple syrup (less for younger toddlers, more for a stronger caramel/vanilla flavour)
- 1/2 tsp vanilla extract
- Pinch sea salt
COLOURING MIXTURES:
- 1 tsp raspberry powder (+ 1 tsp hot water for pink colour)
- 1 tsp blueberry powder (+ 1 tsp hot water for purple colour)
- 1/4 tsp ground turmeric (for yellow colour; no water needed)
Instructions
Make the base:
- Add banana, coconut cream, maple syrup, vanilla and salt to a blender. Blend until smooth and creamy (~30 seconds).
Prepare the colours:
- In bowl one: mix raspberry powder with 1 tsp hot water to form a smooth paste, then pour in 1/3 of the base and stir until evenly coloured (you can blend it in if you want it perfectly blended/coloured).
- In bowl two: repeat with blueberry powder + water.
- In bowl three: whisk turmeric directly into the base (it dissolves instantly in the coconut cream).
Layer & swirl:
- Spoon small amounts of each colour into your popsicle moulds, alternating colours as you go.
- Swirl once or twice with a skewer for a classic rainbow paddle pop look.
Set:
- Freeze for 4-6 hours or overnight. Remove from the moulds and enjoy!
Storage
Store in the freezer for up to 2 months.💡 NOTES & TROUBLESHOOTING:
Why raspberry/blueberry need water:
Freeze-dried berry powders don’t fully dissolve in cold coconut cream and can look speckled.
Mixing with just 1 tsp hot water creates a smooth paste, so the colour blends cleanly.
Why mixtures may split:
Raspberry and blueberry powders are naturally acidic.
If the paste contains too much water, or if the base is very cold, the acid can hit the coconut cream and cause the fat to separate, creating a grainy look.
Fix: warm the mix slightly and use a stick blender, or add 1–2 tsp melted coconut oil or extra coconut cream fat to re-emulsify.
Why turmeric doesn’t need water:
Turmeric is fat-soluble, not water-soluble. It disperses perfectly into coconut cream without speckling, and adding water can actually make it clump or taste more pungent.
Why vanilla + salt help create “caramel” flavour:
Maple brings a light toffee note, and when paired with:
• vanilla (sweet, creamy)
• a pinch of sea salt (rounds the flavour)
→ it mimics the classic caramel/vanilla taste of store-bought Rainbow Paddle Pops, but still stays naturally pale so your colours stay vibrant.
Using fresh or frozen berries instead of powders:
You can swap the freeze-dried powders for fresh or frozen berries, simply blend in to each colour 2 Tbsp of fresh raspberries and blueberries.
But note:
• they lighten the colour
• add extra water (so freeze slightly icier)
• can create more streaking
Berry powders always give the most vibrant colours with the smoothest texture.
Did you make this recipe?
Leave a comment below to let me know what your little one thought! Until next time, keep an eye on our Instagram page for our latest recipes and ideas.