Raspberry Coconut Ice Pops (Print out)

Creamy frozen pops blending tangy raspberries with luscious coconut for a refreshing summer delight.

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

# How to Make It:

01 - Combine raspberries, 2 tablespoons honey or maple syrup, and lemon juice in a blender and blend until smooth. Adjust sweetness to taste.
02 - Whisk coconut milk, 2 tablespoons honey or maple syrup, vanilla extract, and a pinch of salt in a mixing bowl until smooth and fully combined.
03 - Spoon 1 to 2 tablespoons of raspberry puree into the bottom of each ice pop mold.
04 - Pour the coconut mixture over the raspberry layer in each mold, filling to the top. For marbled pops, swirl gently with a skewer or knife.
05 - Insert sticks and freeze the molds for at least 4 hours until solid.
06 - Briefly run molds under warm water to loosen pops, then gently remove and serve immediately.

# Expert Advice:

01 -
  • Theyre ready in minutes of actual work, then the freezer does everything while you forget about them.
  • The tartness of the raspberries cuts through the cream in a way that feels bright, not heavy.
  • You can make them with whatever sweetener you have on hand and they still turn out perfect.
02 -
  • Dont skip the lemon juice, it keeps the raspberries from tasting one-note and flat.
  • If your coconut milk is watery, shake the can hard before opening or whisk it longer, it needs to emulsify.
03 -
  • Taste both mixtures before you pour them, frozen things dull sweetness so go a little bolder than you think.
  • Use a small offset spatula to smooth the tops before freezing, it makes them look store-bought.
Go back