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5 from 5 votes
Raspberry Coconut Pops
Prep Time
15 mins
Freezer Time
3 hrs
Total Time
15 mins
These Raspberry Coconut Pops are so incredibly easy & delicious! The perfect blend of raspberry & coconut in a cool & refreshing pop.
Course: Dessert
Cuisine: American
Servings: 12 popsicles
Author: Gina @ kleinworthco.com
  • 1 14-oz can full-fat coconut milk, refrigerated overnight
  • 6 tbsp sweetener of choice divided (you can use sugar or Splenda or whatever you like)
  • ½ tsp vanilla extract
  • 3 cups raspberries
  • ¾ cup water
  • Popsicle sticks
  1. Turn chilled coconut milk can upside down and open. Pour off coconut water & reserve for another use.
  2. Scoop coconut cream into a medium bowl and add 2 tbsp sweetener & vanilla extract.
  3. 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)
  4. In a food processor, combine berries with remaining sweetener & water. Puree until smooth.
  5. Add berry mixture to coconut cream mixture & fold together -be careful to not fully combine.
  6. Push wooden popsicle sticks about halfway into each mold & freeze until firm, about 3 hours.
  7. To release popsicles, sit molds in hot water for 10 to 20 seconds and then pull gently.