Raspberry Coconut Ice Pops (Printable View)

Fruity frozen treat blending raspberries with creamy coconut milk for a cool summer refreshment.

# Needed Ingredients:

→ 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

# Directions:

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

# Expert Hints:

01 -
  • They're naturally vegan and dairy-free without sacrificing that creamy, indulgent feeling you actually want.
  • The flavor contrast between tart raspberries and sweet coconut feels fancier than the ten minutes it takes to throw together.
  • You control exactly how sweet they are, which means no that-tastes-like-chemicals regret.
02 -
  • If your coconut milk is watery and separated, you'll get icy pops instead of creamy ones, so always use full-fat canned coconut milk and stir it really well before using.
  • Adding a tablespoon of coconut oil to the coconut layer makes them even silkier, though it's not strictly necessary if you use high-quality full-fat milk.
03 -
  • If you can't unmold the pops easily, soak the molds in room-temperature water for a minute instead of hot water, which can melt them too quickly.
  • Make your own sweetener balance by tasting a tiny spoonful of the puree mixture before freezing; cold mutes flavors, so go slightly sweeter than feels right at room temperature.
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