Stir the apple juice, coconut water, and lime juice in a small pitcher or glass. Set aside.
Load the popsicle molds with the diced strawberries first. Be sure to press into the bottom.
Follow up with a layer of sliced mango and a layer of blueberries. Load the top/last layer with kiwi slices.You can vary the different combinations of fruit and layers to add variety.
Pour the juice mixture into each popsicle mold. Do not fill to the top. The juice will expand when frozen so leave a little room at the top.
Put on lid of popsicle mold (if your mold has one). Take the popsicle sticks and stick them into the center of the molds.
Freeze for 5 hours or until completely frozen. To remove them from the molds, run the molds under hot water for 10-15 seconds and then gently pull until the popsicle comes out.
Serve and enjoy. Best when served cold.
Storage:Store these popsicles in the freezer for up to 3 months. Enjoy as a frozen treat whenever you feel like it!Tips:
Keep in mind the size of the molds when slicing your fruits. If you have smaller molds, you will need to slice smaller pieces of the fruits.
If you have a handle on your popsicle sticks, make sure it gets pushed all the way down and there isn’t too much room between the liquid and the handle.
Otherwise you will get gaps between the frozen product and the handle. Based on the size of your molds, the proportions of the fruit to juice might not be quite right for you. Adjust accordingly, by either adding more fruit or more juice.
To prevent the inevitable drip from making a mess, cut a small slit in the bottom of a cupcake liner and insert the popsicle stick through the bottom. This will catch the juice and prevent sticky fingers!