Save Pin Last August, my freezer broke on the hottest day of the year, and I had a can of coconut milk about to turn. I tossed in some raspberries I'd picked that morning, poured the mix into old yogurt cups, and stuck in wooden spoons. By evening, I had accidentally made the best ice pops I'd ever tasted. Now I keep molds on hand year-round.
I made a batch for my nephew's birthday party, and the kids lined up three times. One parent asked if I'd used a special machine. I didn't have the heart to tell her it was just a blender and ten minutes of pouring. Sometimes the simplest things feel the most magical.
Ingredients
- Fresh or frozen raspberries: Frozen work just as well and are often cheaper, plus they're already cold so your blender doesn't heat up the mixture.
- Honey or maple syrup: Honey gives a floral sweetness, maple syrup adds a deeper caramel note, I switch depending on my mood.
- Lemon juice: This is the secret that makes the raspberries taste more like themselves, it sharpens the flavor and keeps the color bright.
- Full-fat coconut milk: Don't use the light version, the fat is what makes these creamy and luxurious instead of icy and sad.
- Pure vanilla extract: A little vanilla in the coconut layer makes it taste like melted ice cream, skip the imitation stuff if you can.
- Pinch of salt: It sounds odd in a dessert, but salt makes the sweetness pop and balances the coconut richness.
Instructions
- Blend the raspberry layer:
- Toss the raspberries, honey, and lemon juice into your blender and let it rip until smooth. Taste it with a spoon, if it makes you pucker, add a bit more honey, if it's too sweet, squeeze in more lemon.
- Mix the coconut layer:
- In a bowl, whisk the coconut milk, honey, vanilla, and salt until it looks like melted ice cream. If your coconut milk separated in the can, just whisk harder, it'll come together.
- Layer the molds:
- Spoon about two tablespoons of raspberry puree into the bottom of each mold, then pour the coconut mixture on top until it reaches the brim. If you want swirls, poke a skewer through a few times, but don't overdo it or they'll just turn pink.
- Freeze until solid:
- Insert the sticks and slide the molds into the freezer for at least four hours. I usually make them the night before so I'm not standing around waiting.
- Unmold and serve:
- Run the molds under warm water for about ten seconds, then gently wiggle the pops free. Serve them right away before they start melting all over your hands.
Save Pin My neighbor came over one afternoon looking exhausted from gardening, and I handed her one of these still dripping from the mold. She sat on my porch step and didn't say a word until it was gone. Then she asked if I'd teach her how to make them. That's when I knew this recipe was a keeper.
Flavor Variations
Swap the raspberries for strawberries or blackberries if that's what you have, or use a mix of whatever berries are on sale. I've also folded whole raspberries into the puree before freezing, which gives you little bursts of tartness when you bite in. For a tropical vibe, stir a tablespoon of shredded coconut into the coconut layer before pouring.
Storage and Serving
These keep in the freezer for up to two months if you wrap them individually in parchment paper and toss them in a freezer bag. I like serving them with sparkling water on the side, or sometimes I'll pour a little rosé over one in a glass and let it melt into a slushy dessert drink. They're also great for kids' lunchboxes if you send them in a small insulated bag.
Common Mistakes to Avoid
The biggest mistake is not shaking the coconut milk can before opening it, the cream separates and you'll end up with clumps unless you whisk like your life depends on it. Also, don't try to unmold them without running water over the molds first, you'll just break the sticks and waste a perfectly good pop. And please, don't use those tiny molds, they freeze too fast and end up with weird ice crystals.
- Always taste your mixtures before pouring, once they're frozen it's too late to fix.
- If your freezer is packed, lay the molds flat on a baking sheet so they freeze evenly.
- Let them sit at room temperature for a minute after unmolding, they taste better slightly softened.
Save Pin These pops remind me that the best recipes don't need fancy equipment or hard-to-find ingredients, just a little creativity and willingness to experiment. Make a batch this weekend and see what happens.
Recipe FAQs
- → Can I use frozen raspberries instead of fresh?
Yes, frozen raspberries work well and can be blended directly without thawing, maintaining the fresh fruit flavor.
- → How can I achieve the marbled effect in the pops?
After layering raspberry puree and coconut mixture, gently swirl with a skewer or knife before freezing to create a natural marbled appearance.
- → Are there alternatives to honey for sweetening?
Maple syrup is an excellent plant-based alternative to honey, keeping the treat vegan-friendly and naturally sweet.
- → Can I add other fruits to these pops?
Yes, substituting or mixing in strawberries or mixed berries complements the flavors and adds variety to the frozen treat.
- → What should I do to unmold the frozen pops easily?
Briefly running the molds under warm water loosens the pops for easy removal without melting them.