The next time you’re staring at your empty popsicle mold, try these margarita popsicles and these chocolate pumpkin pie popsicles. You can’t go wrong! You’re so close to raspberry popsicle heaven, so we’ll save the fluff and get right down to business! Here’s what you need to make these gorgeous raspberry coconut popsicles:
Fresh raspberries: You’ll need 1 cup of raspberries for this popsicle recipe. They will go in the blender or food processor along with some honey to create a beautiful, raspberry puree. Honey: You’ll put some of the honey with the raspberries for a kick of sweetness and then use the other portion for combining with the coconut milk for the same reason. Honey gives a nice hit of sweetness to an otherwise sugar-free popsicle. Full-fat coconut milk: Use full-fat for this and without guar gum is best. The frozen, creamy, silky texture of the coconut milk is perfect for hot days and a wonderful note to end any party or gathering.
There’s lots you can do to play around with this recipe to make it to your liking, or according to the ingredients you have on hand. Here are some suggestions for additions and/or substitutions:
Maple syrup or agave: If you want to keep this raspberry popsicle recipe strictly vegan, you can substitute honey for maple syrup or agave. You’ll achieve the same sweetness. Berries: You can absolutely use other types of berries like blueberries, blackberries, or strawberries. You could even make a mixed berry popsicle! Coconut yogurt: you can use coconut yogurt instead of coconut cream for this recipe. It may behave a little differently when frozen, but overall the outcome of these dairy-free popsicles will be delicious. Consider sweetening the coconut yogurt, just as you would if using the coconut cream. Try making these red white and blue popsicles!
You will also need a popsicle mold so that your dessert can take the right shape while chilling in the freezer. You can easily pick one of these up at a home goods store or dollar store.
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