Raspberry and Coconut Ice Pop Recipe

Raspberry and Coconut Ice Pop Recipe - SEAG - Shipley Eco-Action Group

Raspberry and Coconut Ice Pop

These raspberry and coconut ice pops are perfect for summer and great fun for the kids to make.
Prep Time 15 mins
Course Snack
Servings 8


  • 395 ml Coconut milk (you can use light or full fat)
  • 2 tbsp Sugar (you can use honey, agave, maple or stevia) The sugar helps with the freezing process
  • 142 g Raspberries You could also use Strawberries
  • 8 Ice pop sleeves or molds to pour the raspberry liquid in but if you don’t have any of those, use empty yogurt containers


  • Harvest your raspberries (or strawberries)
  • Puree the fruit until smooth using a food processor or hand blender and set aside
  • In a separate bowl whisk together the coconut milk and sugar until smooth
  • In your mold or container, fill ⅓ way with your raspberry puree, then add the coconut milk mixture all the way to the top. You can get creative here and add a swirl for a ripple effect
  • Cover mold, add sticks and freeze for at least 5 hours or overnight
  • TIP: Run the molds under warm water to loosen up the ice pops when ready to eat


Fresh or frozen fruit can be used, just make sure to defrost the fruit before using. 
Keyword Little Cooks, Plant based
Categories: Recipes
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