Pin I was standing at the farmers market one Saturday morning, staring at a mountain of bright raspberries, when the vendor handed me a sample ice pop made with coconut milk. It was tart, creamy, and cold enough to wake me up faster than my coffee. I bought two pints of berries on the spot and went home to make my own version. The recipe turned out simpler than I expected, and Ive been making them every summer since.
The first batch I made disappeared in one afternoon when my neighbor stopped by with her kids. They sat on the porch steps, sticky fingers and all, debating whether the raspberry or coconut layer was better. I just kept handing out more pops and decided right then that this recipe was a keeper.
Ingredients
- Fresh or frozen raspberries: Frozen berries work just as well as fresh and often blend smoother because theyre already soft.
- Honey or maple syrup: I use maple syrup for a cleaner vegan option, but honey gives a floral sweetness that pairs beautifully with the berries.
- Lemon juice: Just a tablespoon brightens the whole mixture and keeps the raspberry flavor from tasting flat.
- Full-fat coconut milk: This is the backbone of the creamy layer, so dont use the light version or youll lose that luxurious texture.
- Pure vanilla extract: A teaspoon goes a long way in rounding out the coconut and making it taste less one-dimensional.
- Pinch of salt: It sounds odd, but salt amplifies the sweetness and balances the richness of the coconut.
Instructions
- Blend the Raspberry Layer:
- Toss the raspberries, sweetener, and lemon juice into a blender and pulse until the mixture is smooth and vibrant. Taste it now because this is your chance to add a little more sweetness if the berries are on the tart side.
- Mix the Coconut Layer:
- In a separate bowl, whisk together the coconut milk, sweetener, vanilla, and salt until everything is silky and fully combined. The smell alone will make you want to freeze it immediately.
- Layer the Molds:
- Spoon about one to two tablespoons of raspberry puree into the bottom of each mold, then pour the coconut mixture on top until the molds are full. If you want a marbled look, drag a skewer or knife gently through the layers before freezing.
- Insert Sticks and Freeze:
- Pop the sticks into each mold and slide the whole tray into the freezer for at least four hours. The longer they freeze, the easier they are to unmold without breaking.
- Unmold and Serve:
- Run the molds under warm water for a few seconds, then gently wiggle each pop free. Serve them right away because they melt faster than you think on a hot day.
Pin One evening I made a batch with whole raspberries folded into the coconut layer, and my friend said it felt like biting into little bursts of summer. We sat outside until the sun went down, and I realized these pops had become more than just a dessert, they were an excuse to slow down and enjoy the season.
Variations You Can Try
Ive swapped raspberries for strawberries, blackberries, and even a mix of all three depending on what looked good at the store. Each version brings its own personality, and none of them have disappointed. You can also fold shredded coconut into the creamy layer for extra texture, or add a splash of lime juice instead of lemon for a sharper, more tropical edge.
Storage and Serving Tips
These pops keep well in the freezer for up to two weeks if you wrap them individually in parchment paper and store them in an airtight container. I like to serve them straight from the freezer on their own, but theyve also been a hit alongside sparkling water or even a light rose on lazy afternoons when I want something special without the fuss.
What to Keep in Mind
The sweetness level really depends on your berries, so always taste the raspberry mixture before you pour it into the molds. If youre using frozen fruit, let it thaw just enough to blend smoothly but not so much that it gets watery. The coconut layer should be thick and creamy, not thin or runny, so make sure youre using full-fat coconut milk and not the kind that comes in a carton.
- For a more pronounced coconut flavor, use coconut cream instead of coconut milk.
- If youre making these for kids, you can reduce the sweetener slightly since frozen treats taste sweeter when theyre cold.
- Always run the molds under warm water before unmolding, never hot, or the outer layer will start to melt before the pop releases.
Pin These pops have become my go-to whenever I need something cold, easy, and just a little bit special. I hope they bring you as much joy as theyve brought me, one sticky, delicious bite at a time.
Recipe FAQ
- → What ingredients create the fruity layer?
Fresh or frozen raspberries blended with honey or maple syrup and lemon juice form the tangy fruit layer.
- → How is the creamy layer prepared?
The creamy layer combines full-fat coconut milk with honey or maple syrup, vanilla extract, and a pinch of salt whisked together smoothly.
- → How can I achieve the marbled effect in the pops?
After adding both layers to the mold, gently swirl them with a skewer or knife before freezing to create a marbled appearance.
- → Can I substitute the raspberries with other fruits?
Yes, strawberries or mixed berries can replace raspberries for a different fruity flavor twist.
- → What is the freezing time required for optimum texture?
Freeze the pops for at least 4 hours to ensure they are fully solid and easy to unmold.
- → Are there any allergen considerations?
The recipe contains coconut and may have traces of other allergens depending on ingredient brands; checking labels is advised.