Coconut Raspberry Popsicles
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Lightly sweetened coconut milk is sandwiched between two layers of tangy, fresh raspberry puree, creating bliss in the form of coconut raspberry popsicles! Tart raspberries and creamy coconut is a delicious combo and an elegant, adult way to enjoy a frozen treat. No doubt the kids will like 'em, too!
The next time you're staring at your empty popsicle mold, try these margarita popsicles and these chocolate pumpkin pie popsicles. You can't go wrong!
All you have to do to enjoy these raspberry popsicles is pop 3 ingredients in a blender or food processor, pour, and freeze! It's ridiculously easy to make your own homemade popsicles and everyone you share these with will be absolutely smitten!
Ingredients to make coconut raspberry popsicles
You're so close to raspberry popsicle heaven, so we'll save the fluff and get right down to business! Here's what you need to make these gorgeous raspberry coconut popsicles:
- Fresh raspberries: You'll need 1 cup of raspberries for this popsicle recipe. They will go in the blender or food processor along with some honey to create a beautiful, raspberry puree.
- Honey:Ā You'll put some of the honey with the raspberries for a kick of sweetness and then use the other portion for combining with the coconut milk for the same reason. Honey gives a nice hit of sweetness to an otherwise sugar-free popsicle.
- Full-fat coconut milk: Use full-fat for this and withoutĀ guar gum is best. The frozen, creamy, silky texture of the coconut milk is perfect for hot days and a wonderful note to end any party or gathering.
Additions and substitutions
There's lots you can do to play around with this recipe to make it to your liking, or according to the ingredients you have on hand. Here are some suggestions for additions and/or substitutions:
- Maple syrup or agave: If you want to keep this raspberry popsicle recipe strictly vegan, you can substitute honey for maple syrup or agave. You'll achieve the same sweetness.
- Berries: You can absolutely use other types of berries like blueberries, blackberries, or strawberries. You could even make a mixed berry popsicle!
- Coconut yogurt: you can use coconut yogurt instead of coconut cream for this recipe. It may behave a little differently when frozen, but overall the outcome of these dairy-free popsicles will be delicious. Consider sweetening the coconut yogurt, just as you would if using the coconut cream.
What tools do you need to make homemade popsicles?
You will need a blender or food processor to get the right consistency for the raspberry puree (or any fruit puree you might be using for your popsicles). You can choose to strain the berry seeds from your puree if, for instance, you're serving kids who will miraculously notice anything āchunkyā in their popsicle. Generally speaking, it's not necessary to strain the seeds.
You will also need a popsicle mold so that your dessert can take the right shape while chilling in the freezer. You can easily pick one of these up at a home goods store or dollar store.
Frequently Asked Questions
How long should I freeze homemade popsicles?
Freeze the raspberry popsicles until firm. It will take at least a few hours.
How do I remove the popsicles from the mold?
The best way to ensure a smooth release of the popsicles from the mold is to run them under warm water for a few seconds. If you pull too hard without releasing the popsicle from the mold, you run the risk of the stick coming out without the popsicle!
How long do these raspberry popsicles last in the freezer?
Homemade popsicles generally keep well for about a month in the freezer. After that time, freezer burn often sets in.
Favorite dairy-free frozen treats
Coconut Raspberry Popsicles Recipe
Ingredients
- 1 cup fresh raspberries
- 3 teaspoons honey (divided )
- 1 cup full-fat coconut milk (without guar gum is best)
Instructions
- Place the raspberries and 1 teaspoon of the honey in a small blender or food processor and process until they are pureed. In a small bowl, mix the coconut milk with the remaining 2 teaspoons of honey.1 cup fresh raspberries, 3 teaspoons honey, 1 cup full-fat coconut milk
- Divide half the raspberry puree between 4 small popsicle molds, top with Ā¼ cup of coconut milk then the remaining raspberry puree. The raspberry puree is quite thick so you may need to spread it out on top with the popsicle sticks. To create a streaky look, push the popsicle stick down along the edge of the mold a few times.
- Freeze until firm, at least a few hours. To release the popsicles from the molds run them briefly under warm water.
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
