Raspberry Coconut Pops
These Raspberry Coconut Pops are so incredibly easy & delicious! The perfect blend of raspberry & coconut in a cool & refreshing pop.
Gina @ kleinworthco.com
14-oz can full-fat coconut milk, refrigerated overnight
sweetener of choice
divided (you can use sugar or Splenda or whatever you like)
Turn chilled coconut milk can upside down and open. Pour off coconut water & reserve for another use.
Scoop coconut cream into a medium bowl and add 2 tbsp sweetener & vanilla extract.
Beat until mixture holds soft peaks. (If your coconut cream is too thick to beat properly, you can add a tbsp of the reserved coconut water to thin it out)
, combine berries with remaining sweetener & water. Puree until smooth.
Add berry mixture to coconut cream mixture & fold together -be careful to not fully combine.
Pour into 12
small popsicle molds
Push wooden popsicle sticks about halfway into each mold & freeze until firm, about 3 hours.
To release popsicles, sit molds in hot water for 10 to 20 seconds and then pull gently.