Save Last summer when my AC broke during that brutal July heatwave, I desperately needed something cold and these became my lifeline. I threw together whatever I had in the freezer which happened to be a bag of raspberries and a can of coconut milk. The first batch disappeared so fast that I started making them twice a week.
My neighbor Sarah came over sweating from her walk and I handed her one straight from the freezer. She stood in my kitchen taking tiny bites and declared these better than anything from the fancy gelato shop downtown. Now whenever she sees my freezer door open she asks if the pink ones are ready.
Ingredients
- Raspberries: Frozen berries work perfectly here and actually blend smoother than fresh since they break down faster
- Coconut milk: Full fat canned coconut milk creates that creamy texture light coconut milk just cannot achieve
- Honey or maple syrup: Start with less since the berries release natural sweetness as they freeze
- Lemon juice: This tiny amount makes the berry flavor pop forward instead of tasting flat
- Salt: Just a pinch transforms the coconut from tasting flat to tasting rounded and complete
Instructions
- Blend the raspberry base:
- Pour the berries into your blender with sweetener and lemon juice then puree until completely smooth with no visible pieces
- Whisk the coconut layer:
- Combine the coconut milk with sweetener vanilla and salt in a bowl whisking until the mixture feels completely uniform
- Layer the molds:
- Spoon raspberry puree into each mold first about two spoonfuls then carefully pour the coconut mixture on top
- Create the swirl:
- Take a skewer and gently drag it through the layers once or twice if you want that pretty marble effect
- Freeze until solid:
- Push the sticks in and freeze for at least four hours though overnight is even better
- Release the pops:
- Run the mold under warm water for ten seconds then pull gently until the pop slides out
Save These became my go to contribution for every backyard barbecue last season. People started actually requesting them specifically instead of the usual store bought options. Something about homemade frozen treats makes people feel taken care of.
Making Them Ahead
The molds stack in the freezer so you can double or triple the batch without taking up much space. I keep a stash wrapped individually for those afternoons when nothing sounds better than something cold and sweet.
Flavor Variations
Strawberries work beautifully here especially when they are in season and extra sweet. Mixed berries create that deep purple color that looks gorgeous in the freezer.
Serving Suggestions
These feel special enough for dessert but simple enough for an everyday snack. I love serving them alongside fresh fruit or even crumbling one over coconut yogurt for a quick dessert.
- Dip the tops in melted chocolate before freezing for an extra layer
- Sprinkle toasted coconut on the coconut layer before it freezes
- Try adding fresh mint leaves to the blender for a bright variation
Save Keep a batch ready and your summer afternoons will thank you.
Recipe FAQs
- → Can I use frozen raspberries instead of fresh?
Yes, frozen raspberries work well and can be blended directly without thawing, maintaining the tart flavor.
- → What sweeteners can I use in the layers?
Honey or maple syrup are suggested to keep the natural sweetness, adjust to taste for desired sweetness.
- → How do I achieve the marbled effect in the pops?
After layering raspberry puree and coconut mixture, gently swirl them with a skewer or knife before freezing.
- → Can I replace coconut milk with another milk alternative?
Full-fat coconut milk provides creaminess and flavor, but other plant-based milks may be used though textures may vary.
- → How long should the pops freeze before serving?
Freeze for at least 4 hours or until completely solid for the best texture and ease of unmolding.