Raspberry Coconut Ice Pops (Printable)

Creamy, fruity frozen treat featuring tangy raspberries and smooth coconut milk for warm weather refreshment.

# Ingredient list:

→ 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

# How to Make It:

01 - In a blender, combine raspberries, honey or maple syrup, and lemon juice. Blend until smooth. Taste and adjust sweetness if necessary.
02 - Whisk 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, filling molds to the top. For a marbled effect, gently swirl with skewer or knife.
05 - Insert sticks and freeze for at least 4 hours or until solid.
06 - Run molds briefly under warm water to loosen and gently release ice pops. Serve immediately.

# Expert Suggestions:

01 -
  • It transforms two simple ingredients into something that tastes like you spent all afternoon in the kitchen, but really takes ten minutes of actual work.
  • The creamy coconut soothes the tartness of the berries in a way that feels indulgent without any guilt afterward.
  • You can make a batch on Sunday and have grab and go relief waiting in the freezer all week long.
02 -
  • If you skip the full fat coconut milk and use light, the texture turns icy and hard instead of creamy, trust me on this one.
  • Do not blend the coconut layer, whisking by hand keeps it smooth without incorporating too much air that can cause weird frozen bubbles.
  • Letting the molds sit at room temperature for thirty seconds before unmolding makes all the difference if they are stubborn.
03 -
  • Always taste your mixtures before pouring them into the molds, because sweetness fades slightly when frozen and you want to start a little sweeter than you think.
  • If your coconut milk has separated in the can, warm it gently in a saucepan and whisk it smooth before measuring, it will blend much better.
  • Use silicone molds if you have them, they release the pops so much easier than plastic and you will never have to wrestle with a stuck stick again.
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