Raspberry Coconut Ice Pops (Printable Version)

Creamy, fruity frozen treat blending tangy raspberries and smooth coconut milk for a perfect summer cool down.

# 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 - Combine raspberries, 2 tablespoons honey or maple syrup, and lemon juice in a blender. Blend until smooth and adjust sweetness to taste.
02 - In a mixing bowl, whisk together the coconut milk, 2 tablespoons honey or maple syrup, vanilla extract, and salt until smooth and fully combined.
03 - Spoon 1 to 2 tablespoons of raspberry puree into the bottom of each ice pop mold.
04 - Layer the coconut mixture on top of the raspberry puree, filling molds to the top. For a marbled design, gently swirl both mixtures with a skewer or knife.
05 - Insert sticks and freeze for at least 4 hours or until solid.
06 - Run molds briefly under warm water to release the ice pops and serve immediately.

# Expert Tips:

01 -
  • They taste like a fancy dessert but require zero baking skills or fancy equipment.
  • The natural tartness of raspberries paired with creamy coconut creates a flavor combination that feels both comforting and unexpectedly sophisticated.
  • They're genuinely better than store-bought versions and cost less than half the price.
02 -
  • Don't skip the warm water unmolding step—it takes 10 seconds and saves you from cracking the molds or snapping the sticks.
  • If your coconut milk is very thick, thin it slightly with a splash of coconut water or plant milk so it pours easily into the molds.
03 -
  • If you're adding whole raspberries for extra flavor and texture, freeze them slightly first so they don't sink to the bottom during freezing.
  • For perfectly marbled pops, swirl the layers just before the mixture starts setting—not too early, not too late.
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