Raspberry Coconut Ice Pops (Printable)

Tangy raspberries and creamy coconut milk unite for a cool, fruity frozen delight.

# What You Need:

→ Fruit Layer

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

→ Coconut Layer

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

# Step-by-Step Guide:

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

# Expert Advice:

01 -
  • The tangy raspberry cuts through rich coconut milk like a bright surprise
  • You can make them in under 15 minutes of active time
02 -
  • Warm water is the secret to releasing stubborn pops without breaking them
  • Full fat coconut milk freezes creamier than any dairy alternative I have tried
03 -
  • Set your timer for four hours minimum, but overnight freezing makes unmolding effortless
  • Room temperature coconut milk blends smoother than cold straight from the fridge
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