Raspberry Coconut Ice Pops (Printable)

A creamy, fruity frozen delight combining tangy raspberries and luscious coconut milk.

# 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

# Directions:

01 - Combine raspberries, 2 tablespoons honey or maple syrup, and lemon juice in a blender; blend until smooth. Adjust sweetness if necessary.
02 - Whisk 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 base of each ice pop mold.
04 - Pour the coconut mixture atop the raspberry layer, filling molds to the top. For marbled appearance, gently swirl with a skewer or knife.
05 - Insert sticks and freeze molds for at least 4 hours or until solid.
06 - Run molds briefly under warm water to release pops and serve immediately.

# Expert Tips:

01 -
  • They taste indulgent and creamy but are actually vegan, dairy-free, and naturally sweetened.
  • Only two layers of pure flavor with no complicated techniques—if you can blend and freeze, you've got this.
  • The way the coconut mellows the tartness of raspberry feels like a small discovery every time you bite into one.
02 -
  • If your pops are hard to unmold, you've either not used warm enough water or waited too long to unmold them—a quick run under the tap is all you need, not a soak.
  • The coconut milk needs whisking, not blending; blending can make it overly airy and create an icy rather than creamy texture.
03 -
  • Whisk the coconut milk by hand instead of blending it—this keeps the texture creamy instead of turning it into an airy foam that freezes icy.
  • If you add whole raspberries before freezing (as one variation suggests), freeze them in the mixture for 30 minutes first so they don't sink to the bottom.
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