Save to Pinterest I was standing barefoot in the kitchen last July, windows wide open, when I realized the carton of coconut milk had been sitting in the fridge for days with no plan attached to it. My daughter wandered in, pink-cheeked from the heat, asking if we had anything cold. I grabbed a handful of raspberries from the farmers market haul and thought, why not just freeze them together? That afternoon we made our first batch, and by evening she was pulling friends over to try them, sticky hands and all.
I brought a tray of these to a backyard gathering once, thinking theyd be a small side thing. Instead, people kept coming back, asking what was in them, surprised something so simple could taste this clean and satisfying. One friend said it reminded her of summers in Thailand. Another just said it tasted like less guilt. Either way, they were gone before the sun went down.
Ingredients
- Fresh or frozen raspberries: Frozen work just as well and sometimes blend smoother, plus you skip the washing step.
- Honey or maple syrup: I go back and forth depending on mood, honey gives a floral note, maple adds warmth.
- Lemon juice: Just a tablespoon wakes everything up and keeps the berries from tasting flat.
- Full-fat coconut milk: The kind in the can, not the carton, it separates into cream and water and you want both.
- Vanilla extract: Pure is better, imitation vanilla tastes like regret in frozen things.
- Pinch of salt: It sounds small but it pulls the sweetness forward and makes the coconut taste more like itself.
Instructions
- Blend the raspberries:
- Toss them in with the honey and lemon juice, then blend until theyre completely smooth. If you want it less seedy, strain it through a fine mesh, but I never bother.
- Mix the coconut layer:
- Whisk everything together in a bowl until it looks even and creamy. If the coconut milk was cold, it might need a little elbow grease to combine.
- Layer the molds:
- Spoon raspberry into the bottom first, then pour coconut on top. If youre feeling fancy, drag a skewer through both layers for that marbled look.
- Freeze until solid:
- Stick them in the freezer and walk away for at least four hours. I usually make them before bed and pull them out the next afternoon.
- Unmold and serve:
- Run warm water over the outside of the mold for a few seconds, then gently wiggle them free. They come out clean and ready to go.
Save to Pinterest The first time I made these, my daughter asked if we could keep them a secret from her brother. Not in a mean way, just in that possessive way kids get about things they love. Of course we didnt, and now he asks for them every time the temperature climbs. Theyre one of those small things that became a summer tradition without us ever deciding it should be.
Flavor Variations You Can Try
Strawberries work beautifully if raspberries are out of season or too pricey. Ive also done a mix of mango and coconut, which tastes like vacation. Once I added a handful of shredded coconut to the white layer and it gave a little texture that was nice to chew on. You can really follow your mood here.
What to Serve Them With
Theyre perfect on their own, but Ive served them alongside iced hibiscus tea and it felt like a whole moment. A friend once poured a little prosecco over hers and called it a float. I wont argue with that. Theyre adaptable enough to fit whatever kind of afternoon youre having.
Storage and Make-Ahead Tips
These keep in the freezer for up to two weeks, though theyve never lasted that long in my house. If you dont have molds, small paper cups and wooden sticks work just fine. I also freeze the leftover mixture in ice cube trays and blend them later into smoothies when I need something quick.
- Wrap individual pops in parchment if youre stacking them for a party.
- Let them sit at room temperature for a minute before eating if theyre too hard.
- Label the batch with the date if you make multiple flavors, they all start looking the same after a while.
Save to Pinterest Theres something about pulling a homemade ice pop from the freezer that feels like a small win, especially when its this easy. I hope these become your go-to when the heat hits and you want something that tastes like you tried, even though you didnt really have to.
Questions & Answers
- → Can I use frozen raspberries instead of fresh?
Yes, frozen raspberries work well and maintain a vibrant flavor, making them a convenient option year-round.
- → What natural sweeteners can I use in the layers?
Honey or maple syrup are excellent choices to gently sweeten both the raspberry and coconut layers.
- → How do I achieve the marbled effect in the pops?
After layering the raspberry puree and coconut mixture, gently swirl them with a skewer or knife for a beautiful marbled look.
- → Can I add whole raspberries for extra texture?
Yes, folding in whole raspberries before freezing adds bursts of fresh fruit and a pleasant texture.
- → What equipment is needed to prepare these frozen treats?
A blender, mixing bowl, whisk, and ice pop molds with sticks are all you need to create these delightful pops.
- → Are these suitable for special diets?
These pops are vegan, gluten-free, and dairy-free, catering to various dietary preferences.