Raspberry Coconut Ice Pops (Printable)

A fruity, creamy frozen treat blending tangy raspberries with rich coconut milk for a refreshing summer experience.

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

# How To Make It:

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

# Expert Advice:

01 -
  • The tart raspberry cuts through rich coconut cream like a bright summer morning
  • Your freezer becomes a permanent dessert stash with zero last minute effort
02 -
  • Coconut milk separates in the can so scoop out the thick cream first then whisk in the thinner liquid
  • These need at least four hours to freeze solid but planning ahead pays off
03 -
  • Run your molds under warm water not hot or the outer layer melts too fast
  • The marbled version looks fancy but actually takes less time than distinct layers
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