Raspberry Coconut Ice Pops (Printable Version)

A creamy, fruity frozen delight with tangy raspberries and luscious coconut milk, perfect for warm weather.

# What You’ll Need:

→ Fruit Layer

01 - 2 cups fresh or frozen raspberries
02 - 2 tablespoons honey or maple syrup
03 - 1 tablespoon lemon juice

→ Coconut Layer

04 - 1 can (13.5 fl oz) full-fat coconut milk
05 - 2 tablespoons honey or maple syrup
06 - 1 teaspoon pure vanilla extract
07 - Pinch of salt

# Method:

01 - In a blender, combine raspberries, 2 tablespoons honey or maple syrup, and lemon juice; blend until smooth. Taste and adjust sweetness as needed.
02 - Whisk coconut milk, 2 tablespoons honey or maple syrup, vanilla extract, and a pinch of salt in a bowl until smooth and fully combined.
03 - Spoon 1 to 2 tablespoons of raspberry puree into the bottom of each mold, then add the coconut mixture on top to fill. For a marbled look, gently swirl with a skewer or knife.
04 - Insert sticks and freeze molds for at least 4 hours until solid.
05 - Briefly run molds under warm water to loosen and gently remove pops. Serve immediately.

# Expert Hints:

01 -
  • The tangy raspberry cuts through rich coconut cream like a perfect summer sunset
  • They freeze beautifully so you always have something refreshing ready when guests drop by
02 -
  • Room temperature coconut milk blends much smoother than cold milk straight from the fridge
  • Running molds under warm water is essential or the sticks will pull out without the pop
03 -
  • Warm the empty molds under hot water first to help the first layer spread evenly
  • Leave half an inch at the top since the mixture expands as it freezes
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