Raspberry Coconut Ice Pops (Print Version)

Creamy icy pops with raspberry and coconut blend, perfect to cool down on warm days.

# Components:

→ 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, 2 tablespoons honey or maple syrup, and lemon juice in a blender. Blend until smooth, adjust sweetness if necessary.
02 - Whisk coconut milk, 2 tablespoons honey or maple syrup, vanilla extract, and salt in a separate bowl until smooth and fully combined.
03 - Spoon 1–2 tablespoons of raspberry puree into the bottom of each ice pop mold.
04 - Fill the molds with the coconut mixture on top of the raspberry layer. For marbling, gently swirl the layers with a skewer or knife.
05 - Insert sticks and freeze molds for at least 4 hours until fully solidified.
06 - Run molds briefly under warm water to loosen, then gently remove ice pops. Serve immediately.

# Expert Advice:

01 -
  • They taste like summer in your hand, with bright fruit and creamy coconut in every bite.
  • You can make them in under ten minutes, then let the freezer do the rest of the work.
  • Theyre naturally vegan and dairy free, so everyone at the table can enjoy them without worry.
02 -
  • Shake your coconut milk can before opening it, or the cream will sit on top and throw off your measurements.
  • If your molds dont have sticks, wait until the pops are partially frozen (about an hour), then insert wooden skewers so they stand upright.
  • Dont blend the raspberry seeds out completely unless you really want to, they add texture and make the pops feel more rustic and real.
03 -
  • Taste both mixtures before layering, sweetness fades a bit when frozen, so go slightly sweeter than you think.
  • Use full fat coconut milk, the lite version separates and tastes watery once frozen.
  • If you want perfectly smooth pops, strain the raspberry puree through a fine mesh sieve to catch all the seeds.
Return