Save Last July, I stood barefoot in the kitchen with the windows flung wide open, sweat beading on my forehead despite the fan rattling overhead. I had a carton of raspberries threatening to collapse into mush and a can of coconut milk I kept meaning to use. What started as a desperate attempt to salvage fruit turned into the most requested treat of the summer. My neighbor's kids still ask if I've made "those pink striped popsicles" every time they see me hauling groceries inside.
I brought these to a backyard cookout once, thinking they were just a small contribution. By the time the sun dipped behind the fence, three people had asked for the recipe and someone's toddler was clutching a stick like it was treasure. It was one of those quiet proud moments where something homemade becomes the thing people remember.
Ingredients
- Fresh or frozen raspberries: Frozen works just as well and saves you from racing against ripeness, plus they blend into an icy puree that sets beautifully in the molds.
- Honey or maple syrup: I prefer maple syrup for its deeper caramel note, and it keeps everything vegan if that matters to your crowd.
- Lemon juice: Just one tablespoon brightens the whole berry layer and keeps it from tasting flat or one dimensional.
- Full fat coconut milk: Do not skimp here, the richness is what makes the white layer feel like soft serve instead of ice.
- Pure vanilla extract: A teaspoon might seem small, but it rounds out the coconut and makes the whole pop smell like a vacation.
- Pinch of salt: It sharpens the sweetness and keeps the coconut layer from tasting too sugary or cloying.
Instructions
- Blend the berry layer:
- Toss the raspberries, sweetener, and lemon juice into the blender and let it run until the mixture is completely smooth and jewel toned. Taste it now, because once it is frozen, you cannot fix it.
- Whisk the coconut base:
- In a bowl, combine the coconut milk, sweetener, vanilla, and salt, whisking until it looks like cream with no lumps or separation. It should pour like silk.
- Layer the molds:
- Spoon the raspberry puree into the bottom of each mold, filling about a quarter of the way up. Pour the coconut mixture gently on top, leaving just a bit of space at the rim.
- Create the swirl:
- If you want that marbled look, drag a skewer or butter knife through the layers in a slow zigzag. Do not overmix or it will turn into one muddy color.
- Freeze until solid:
- Insert the sticks, slide the molds into the freezer, and wait at least four hours. I know it is hard, but patience here is everything.
- Unmold and serve:
- Run warm water over the outside of the molds for just a few seconds, then pull gently on the sticks. They should release cleanly, glistening and ready to devour.
Save One evening my friend sat on the porch with one of these pops melting faster than she could eat it, and she looked at me and said it tasted like the kind of thing you would buy at a fancy market for too much money. That is when I realized simple ingredients and a little intention can feel like luxury.
Choosing Your Berries
I have made these with raspberries from the farmers market, the grocery store, and the back of my freezer, and honestly the frozen ones often taste more consistent because they were picked at peak ripeness. If you use fresh, look for berries that are firm and deeply colored, not leaking juice in the container. Strawberries work beautifully too, though they are a bit sweeter and less tart, so you might want to add an extra squeeze of lemon.
Swirling vs Layering
The first time I made these, I poured each layer carefully and got clean pink and white stripes that looked like something from a magazine. The second time, I swirled them on a whim and ended up with a sunset effect that tasted exactly the same but felt more playful. Neither is wrong, it just depends on whether you are in a precise mood or a loose one.
Make Ahead Magic
These keep in the freezer for up to two weeks if you wrap them individually in parchment or wax paper after they are fully frozen. I like to make a double batch on Sunday and tuck them into a freezer bag so I have something cold and bright waiting whenever the afternoon heat hits. They also travel well to picnics if you pack them in a cooler with ice packs, just eat them within an hour or so once they start to thaw.
- Try folding in whole raspberries or even a few fresh mint leaves before freezing for little bursts of texture and flavor.
- If you want a tropical spin, stir in a tablespoon of shredded coconut or swap the raspberries for mango.
- For adults, a splash of rum or coconut liqueur in the coconut layer turns these into a grown up treat for evening gatherings.
Save There is something quietly satisfying about pulling a homemade popsicle from the freezer on a scorching day and watching it glisten in your hand. I hope these become your summer ritual too.
Recipe FAQs
- → Can I use frozen raspberries instead of fresh?
Yes, frozen raspberries work well and can be used directly without thawing for a smooth fruit layer.
- → How do I achieve the marbled effect in the pops?
After layering raspberry puree and coconut mixture, gently swirl them with a skewer or knife before freezing.
- → What sweeteners are suitable for these pops?
Honey or maple syrup can be used interchangeably to add natural sweetness while complementing the fruit and coconut flavors.
- → Can I add whole fruits to the mixture?
Yes, folding in whole raspberries before freezing offers extra texture and bursts of flavor.
- → What’s the best way to unmold the frozen pops?
Briefly run the molds under warm water to loosen them, then gently pull out the pops to serve.