Raspberry Coconut Ice Pops (Printable Version)

Creamy and fruity frozen treat blending tart raspberries with rich coconut milk in a refreshing summer snack.

# 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. Blend until smooth and adjust sweetness as needed.
02 - Whisk together coconut milk, 2 tablespoons honey or maple syrup, vanilla extract, and a 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 - Pour coconut mixture over the raspberry layer, filling molds to the top. Swirl gently with a skewer or knife for a marbled effect.
05 - Place sticks into molds and freeze for at least 4 hours until solid.
06 - Run molds briefly under warm water to release the ice pops and serve immediately.

# Expert Advice:

01 -
  • They're naturally vegan and dairy-free, so they work for basically everyone at the table.
  • The two-layer magic happens without any fuss—your blender and a freezer do all the work.
  • Tart raspberries cut through the richness of coconut in a way that feels indulgent but somehow refreshing.
02 -
  • Don't skip tasting the raspberry puree before freezing; frozen desserts taste less sweet, so adjust now or you'll regret it later.
  • If your coconut milk separates into water and solids, whisk vigorously before assembling—those solids are where the creaminess lives.
03 -
  • Freeze the molds upright in a tall glass or container so the sticks stay perfectly straight and the layers don't shift.
  • If you can't find full-fat coconut milk, canned coconut cream works even better but use slightly less because it's richer.
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