Bomb Pop Recipe
Make Bomb Pop Recipe in just 5h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Blue Layer (bottom)
White Layer (middle)
Red Layer (top)
Equipment & finishing
Method
Blue Layer (bottom)
Prepare blueberry mixture
In a small saucepan, combine 1 cup blueberry puree (or blue sports drink), 1 tablespoon water, 2 teaspoons granulated sugar, 1 teaspoon lemon juice, and 1 teaspoon light corn syrup (if using). Warm over low heat just until sugar dissolves, stirring occasionally (about 2–3 minutes). Do not boil. Remove from heat and let cool to room temperature (about 10–15 minutes) or place in the refrigerator to speed cooling (5–7 minutes).
Pour cooled blue mixture into the bottom third of each popsicle mold (about 1.5–2 tablespoons per mold depending on mold size). Tap molds gently on the counter to remove air bubbles. Freeze until solid, about 30–40 minutes.
White Layer (middle)
Make creamy white layer
While the blue layer is freezing, whisk together 3 tablespoons coconut milk, 2 tablespoons sweetened condensed milk, 2 tablespoons plain yogurt, 1 teaspoon vanilla extract, and 1 teaspoon powdered sugar (if using) in a small bowl until smooth and slightly thin but still creamy. Taste and adjust sweetness with a little more condensed milk or powdered sugar if desired.
Remove molds from freezer once blue layer is firm to the touch (but still cold). Pour the white mixture evenly over the frozen blue layer to form the middle third (about 1.5–2 tablespoons per mold). Gently tap to level. Return molds to freezer and freeze until the white layer is firm, about 30–45 minutes.
Red Layer (top)
Prepare strawberry mixture
In a small saucepan, combine 1 cup strawberry puree (or cherry/fruit punch drink), 1 tablespoon water, 2 teaspoons granulated sugar, and 1 teaspoon lemon juice. Warm over low heat just until sugar dissolves, about 2–3 minutes. Remove from heat and cool to room temperature (10–15 minutes) or chill briefly in the refrigerator.
Once the white layer is firm, pour the cooled red mixture evenly into the molds to fill to the top. Insert popsicle sticks (if your mold requires sticks inserted before fully frozen, follow mold instructions). Freeze until fully solid, at least 3–4 hours or overnight for best results.
Unmolding & serving
To unmold, run the outside of the popsicle molds under warm (not hot) running water for 20–30 seconds, twisting gently to release. If using paper cups, dip the cups up to the rim in warm water for a few seconds and ease popsicles out with the stick. Serve immediately.
Store leftover popsicles in an airtight freezer-safe container or a zip-top bag for up to 1 month. For best texture, consume within 2 weeks.