Superfood Tie Dye Pops

Ingredients

• 2 cans (about 400 ml each; 13.5 oz each)unsweetened full-fat Thai coconut milk
• 60 ml (¼ cup)maple syrup
• 1 tablespoonchia seeds
• 1 smallripe mango, peeled, pitted and chopped
• 1 teaspoonturmeric
• 2 teaspoons, divided, or more to tastebeet powder
• 1 tablespoon, or to tastemoringa or matcha powder
• 1 tablespoon, or to tastespirulina powder
• To taste (optional)bee pollen (not vegan)

Instructions

1. 1

   Soak the sticks

   Soak the wooden lolly sticks in water for at least 1 hour.

2. 2

   Make chia mixture

   Blend the coconut milk and maple syrup in a jug blender. Pour ⅓ cup of the mixture into a small bowl, glass or jar. Stir in the chia seeds thoroughly and set aside to gel; this is the white chia layer.

3. 3

   Blend the mango

   Pour coconut mixture into a separate vessel until 1 cup remains in the blender, and set the reserved mixture aside. Add the mango to the blender and blend until smooth.

4. 4

   Make yellow layer

   Pour half of the mango mixture into a separate bowl, jar or glass. Add the turmeric to the half remaining in the blender and blend to combine. Transfer it to another vessel; this is the yellow turmeric-mango layer.

5. 5

   Make beet mango

   Briefly rinse the blender, then return the reserved half of the plain mango mixture to it. Add 1 teaspoon of beet powder and blend to combine. Pour the mixture back into its vessel; this is the red mango-beet layer.

6. 6

   Make pink layer

   Briefly rinse the blender. Add a third of the reserved sweetened coconut milk and the remaining beet powder, then blend to combine. Pour into a separate bowl, jar or glass.

7. 7

   Make green layer

   Briefly rinse the blender again. Add another third of the reserved sweetened coconut milk and the moringa or matcha powder, then blend to combine. Pour into a separate vessel.

8. 8

   Make aqua layer

   Add the remaining sweetened coconut milk to the blender; there is no need to rinse it. Add the spirulina and blend to combine, then transfer to a bowl, jar or glass. You should have six coconut mixtures to use if you included all the specified ingredients.

9. 9

   Fill and freeze

   Pour the mixtures into the lolly moulds in alternating layers. To let the colours bleed into one another slightly, insert a chopstick or skewer into each mould a couple of times, taking care not to overmix. If using, sprinkle bee pollen over the bottoms of the pops. Cover the moulds and freeze for about 1 hour. Insert the soaked sticks, return the mould to the freezer and freeze until completely solid, preferably overnight. Enjoy straight away or keep frozen.

What are tie-dye pops?

These are layered frozen pops made from sweetened coconut milk and mango, coloured with ingredients such as beet powder, turmeric and spirulina. The tie-dye effect comes from stacking the mixtures and gently drawing a skewer through them.

The recipe draws on the modern smoothie-pop tradition rather than a single regional dish. Its method works because the coconut base is divided into portions before the powders are blended in, giving you several colours from one batch.

Nutrition and macros by portion

The nutrition label shows one serving as written: 430 calories, 4g protein, 14g carbs, 41g fat.

Most of the energy and fat come from the full-fat coconut milk, while the maple syrup and mango provide most of the carbohydrates. The mango and coconut contribute a little protein, but this is mainly a creamy frozen treat rather than a protein-rich snack. Pair a pop with fresh fruit or a small handful of nuts if you want a more balanced snack.

Building the coconut base

Full-fat coconut milk: its creamy texture gives the pops a rich, smooth base. Stir or shake the cans before measuring if the cream and liquid have separated.

Maple syrup: blend it into the coconut milk first so the sweetness is distributed throughout the layers. The mango contributes its own sweetness too.

Getting distinct colours

Mango layers: the plain mango mixture is divided before turmeric and beet powder are added, creating yellow and red-toned fruit mixtures. Beet powder is split between this fruit layer and a coconut layer.

Green and aqua layers: moringa or matcha colours one portion of the coconut base, while spirulina colours another. Powder strength varies, so the shades may differ from batch to batch.

Layering without muddying

Pour the mixtures into the moulds in alternating layers, aiming for a little of each colour in every pop. A small jug or spoon can help control the pour if the mould openings are narrow.

Skewer lightly: a couple of passes are enough to make the colours bleed into one another. More stirring can blur the stripes into a single colour.

Freezing and unmoulding

Initial chill: cover the filled moulds and freeze for about 1 hour before adding the sticks. The mixture should be firm enough to help the sticks stay in place.

Final set: return the mould to the freezer and leave the pops until completely frozen, preferably overnight. If they resist when unmoulding, briefly warm the outside of the mould with water.

What to serve with them

These pops are a self-contained frozen dessert, but you can serve them alongside fresh berries or sliced fruit for a fresh contrast. For a more substantial snack, pair one with a handful of toasted nuts.

They are best served straight from the freezer, before the coloured layers begin to soften and run.

Recipe notes & tips

• Soak the wooden sticks for at least 1 hour before using them.
• Measure the coconut portions as you go so there is enough reserved for all the coloured layers.
• Blend each powder until no dry clumps remain.
• Use a light touch with the skewer to preserve visible bands of colour.
• Freeze the pops until completely solid before trying to remove them from the moulds.

Variations

• Use matcha: choose it instead of moringa for the green coconut layer.
• Adjust the beet: add more beet powder to taste for a deeper pink or red shade.
• Skip the pollen: leave it out for a fully plant-based version.
• Make it fruitier: add a little more chopped mango to the mango portions.
• Change the pattern: pour thinner alternating layers for more stripes.

Common mistakes to avoid

• Skipping the stick soak: dry wooden sticks may be harder to position; soak them for at least 1 hour.
• Adding all the powders at once: the colours will not stay separate; divide the base as directed.
• Over-swirling: the colours can turn muddy; pass a skewer through each mould only a couple of times.
• Freezing for too little time: the pops may not release cleanly; freeze until fully solid, preferably overnight.
• Forgetting to reserve the coconut milk: there may not be enough for each colour; measure out the portions as you work.

How to store

Keep the pops in their covered moulds or transfer them to an airtight freezer-safe container once solid. Store frozen and enjoy straight from the freezer; these pops are not intended to be reheated.

Frequently asked questions