Raspberry Coconut Ice Pops (Print)

Tangy raspberries combined with creamy coconut milk create a refreshing frozen summer treat.

# Components:

→ Fruit Layer

01 - 2 cups fresh or frozen raspberries
02 - 2 tablespoons honey or maple syrup (vegan option)
03 - 1 tablespoon lemon juice

→ Coconut Layer

04 - 1 can (13.5 oz) full-fat coconut milk
05 - 2 tablespoons honey or maple syrup
06 - 1 teaspoon pure vanilla extract
07 - Pinch of salt

# Method:

01 - Combine raspberries, 2 tablespoons honey or maple syrup, and lemon juice in a blender; blend until smooth. Taste and adjust sweetness if necessary.
02 - Whisk coconut milk, 2 tablespoons honey or maple syrup, vanilla extract, and a pinch of salt in a bowl until fully combined and smooth.
03 - Spoon 1–2 tablespoons of raspberry puree into the bottom of each mold.
04 - Pour coconut mixture over raspberry layer, filling molds to the top. For marbled effect, gently swirl with a skewer or knife.
05 - Insert sticks and freeze molds for at least 4 hours or until solid.
06 - Run molds briefly under warm water to loosen and gently release the ice pops; serve immediately.

# Expert Advice:

01 -
  • The contrast between tangy raspberries and smooth coconut milk feels like a secret youll want to share with everyone.
  • Theres no churning, no tempering, and no babysitting required, just blend, pour, and freeze.
  • You can adjust the sweetness to your taste, and it works beautifully with whatever berries you have on hand.
02 -
  • If your coconut milk is separated in the can, whisk it vigorously before measuring or it will come out lumpy in the final layer.
  • Dont skip the lemon juice in the raspberry mixture, it keeps the fruit tasting fresh instead of dull and overly sweet.
  • If the pops are too hard to unmold, let them sit at room temperature for one minute instead of forcing them out and risking broken sticks.
03 -
  • Blend the raspberry mixture twice if you want it completely smooth and seedless, the second pass makes a noticeable difference.
  • For a layered look without marbling, freeze the raspberry layer for 30 minutes before adding the coconut layer on top.
  • If your freezer is crowded, lean the molds against a wall or box so the sticks stay upright while the mixture sets.
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