Raspberry Coconut Ice Pops (Printable)

A creamy, fruity frozen treat combining tangy raspberries with smooth coconut milk for a refreshing bite.

# 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

# Directions:

01 - In a blender, combine raspberries, 2 tablespoons honey or maple syrup, and lemon juice. Blend until smooth, then adjust sweetness to taste.
02 - Whisk coconut milk, 2 tablespoons honey or maple syrup, vanilla extract, and pinch of 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 - Top raspberry layer with the coconut mixture, filling each mold to the top. For a marbled effect, gently swirl both layers with a skewer or knife.
05 - Insert sticks into molds and freeze for at least 4 hours until solid.
06 - Run molds briefly under warm water and gently remove ice pops. Serve immediately.

# Expert Suggestions:

01 -
  • They taste like a fancy dessert but come together in under 15 minutes of actual work.
  • The natural sweetness means you can adjust the honey to your taste without any guilt.
  • Theyre one of those rare treats that feel indulgent but are made from real fruit and coconut milk.
02 -
  • If you skip the lemon juice, the raspberry layer will taste dull and overly sweet—trust me, I learned this the first time I made them.
  • Make sure your coconut milk is well-shaken or whisked before measuring, or youll end up with watery pops and a thick coconut cap at the top.
03 -
  • Run a knife around the edge of each mold before unmolding if theyre stubborn—it helps release them cleanly without breaking.
  • Use a fine-mesh strainer to remove raspberry seeds if you want an ultra-smooth texture, though I personally like the tiny seeds for a bit of rustic charm.
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