- 1 3/4 cup coconut milk
- 1 cup raspberries, fresh or frozen (don’t defrost)
- Finely grated zest and juice of 1 lime
- 3 tablespoons pure maple or brown rice syrup
- 4 tablespoons lightly toasted, unsweetened shredded coconut
How to make this recipe
Blend coconut milk, 1/2 cup raspberries, lime zest and juice and maple syrup until well combined. Stir through 2 tablespoons toasted coconut. Roughly crush remaining 1/2 cup raspberries to form a paste and spoon into the bottom of 8 popsicle molds. Evenly divide coconut milk mixture between molds and sprinkle remaining toasted coconut over the top.
Freeze for 1 hour, until slightly frozen, before inserting wooden sticks and freezing for another 3 to 4 hours, until solid. Run molds under warm water to help release pops.