Raspberry Coconut Ice Pops (Print View)

A creamy, fruity frozen delight blending raspberries and coconut milk, ideal for summer refreshment.

# Components:

→ 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 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, honey or maple syrup, and lemon juice. Blend until smooth, then adjust sweetness as desired.
02 - In a mixing bowl, whisk together coconut milk, honey or maple syrup, vanilla extract, and salt until smooth and fully incorporated.
03 - Spoon about 1 to 2 tablespoons of raspberry puree into the bottom of each ice pop mold.
04 - Top raspberry puree with coconut mixture, filling molds to the top. For marbled effect, gently swirl with a skewer or knife.
05 - Insert sticks and freeze for a minimum of 4 hours, or until completely solid.
06 - Briefly run molds under warm water to release pops, then serve immediately.

# Expert Advice:

01 -
  • They taste like a fancy dessert but come together faster than waiting in line at an ice cream truck.
  • The natural sweetness means you can feel good about handing them to kids or eating three yourself.
  • You only need a blender and about ten minutes before the freezer does the rest of the work.
  • They're vegan and dairy-free without tasting like a compromise.
02 -
  • If you skip the lemon juice the raspberry layer tastes flat and overly sweet, it needs that acid to wake everything up.
  • Don't try to unmold them without warming the molds first or you'll end up with broken sticks and a mess in the sink.
  • Full-fat coconut milk is non-negotiable, I tried the lite version once and it froze into something closer to a popsicle than a creamy treat.
03 -
  • Taste both mixtures before you pour them into the molds, sweetness dulls when frozen so they should taste almost too sweet at room temperature.
  • If your molds don't have a drip tray, set them on a baking sheet before freezing in case anything spills over the top.
  • For a cleaner release, let the pops sit at room temperature for about thirty seconds before running them under warm water.
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