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!
Ingredients
1cupfresh raspberries
3teaspoonshoney, divided
1cupfull-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 ¼ 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.