Raspberry Coconut Ice Pops (Printable Version)

A creamy blend of tangy raspberries and rich coconut milk, chilled to perfection for summer refreshment.

# What You’ll 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 - 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

# Step-by-Step Guide:

01 - In a blender, combine raspberries, honey or maple syrup, and lemon juice. Blend until smooth. Adjust sweetness if necessary.
02 - Whisk the coconut milk, honey or maple syrup, vanilla extract, and salt in a bowl until smooth and fully combined.
03 - Spoon about 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 the molds to the top. For a marbled effect, gently swirl the layers with a skewer or knife.
05 - Insert sticks and freeze for at least 4 hours or until solid.
06 - Briefly run the molds under warm water to release the ice pops. Serve immediately.

# Additional Tips::

01 -
  • The contrast between tart raspberries and silky coconut feels indulgent without any guilt afterward.
  • You can throw everything together in under ten minutes and let the freezer do the work.
  • These pops are naturally vegan and dairy-free, so everyone at the table can enjoy them without worry.
  • The marbled swirl looks impressive even though it takes zero skill to create.
02 -
  • If you skip the full-fat coconut milk and use a lighter version, the texture will turn icy and grainy instead of creamy.
  • Letting the molds sit at room temperature for even a minute before freezing can cause the layers to blend together and lose their distinct look.
  • Running the molds under warm water for too long will start to melt the pops, so keep it brief and gentle.
03 -
  • Freeze a small spoonful of each mixture separately first to taste-test the sweetness before committing to the full batch.
  • Use a light hand when swirling the layers or they will blend completely and you will lose the beautiful marbled effect.
  • If your molds do not have built-in sticks, cover the tray with foil, poke holes for the sticks, and freeze until just set before inserting them so they stay centered.
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