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Raspberry & Coconut Fruit Popsicles (Dairy Free, Vegan) All Natural Fruit Popsicles that taste as good as they look

Raspberry & Coconut Popsicles

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Hi Bold Bakers!

Popsicles are one of the most fun Summer desserts to make. You get to add in any of your favorite fruit and there is no exact recipe so you can get creative. Plus, you are always wowed when you pull them out of the Popsicle mold and get to see your handy work.

An added bonus is that my Fruit Popsicles contain all natural sugars and are loaded with real fruit. And in case you are wondering, they taste as good as they look, double bonus!

If you love Popsicles, don’t miss my WatermelonCantaloupe & Strawberry, Peaches & Cream and Green Smoothie Popsicles.

And if you are crazy for even more Big & Bold Popsicles click here.

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You can get really creative with these frozen treats and use any fruit or flavor you want! You will notice a little sugar added to some popsicles and that is to aid the freezing process and stop all of those ice crystals from forming. What type of sugar you choose is totally up to you. Also, feel free to use fresh or frozen fruit (that has been defrosted); both work well.

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With Popsicles you only need to put a small amount of fruit in to get a lot out. Layer and mix your popsicles any which way you like because remember there are no rules. The great thing is they freeze in around 5 hours and last for 8 weeks in the freezer wrapped up safe in a container or in cling wrap.

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4.5 from 2 votes
Raspberry & Coconut Fruit Popsicles (Dairy Free, Vegan) All Natural Fruit Popsicles that taste as good as they look
Raspberry & Coconut Popsicles
Prep Time
15 mins
Total Time
15 mins
 
Servings: 8
Calories: 145 kcal
Author: Gemma Stafford
Ingredients
  • 1 3/4 cup (1 can/15oz/395ml) coconut milk (light or regular)
  • 2 tablespoons sugar (honey, agave, maple or stevia)
  • 1 cup (5oz/142g) raspberries
Instructions
  1. In a food processor or hand blender, puree the raspberries until smooth and set aside.
  2. In a separate bowl whisk together the coconut milk and sugar.
  3. In your mold, fill ⅓ way with your raspberry puree, then follow with your coconut milk milk all the way to the top. I like to give it a swirl to create a pretty ripple effect.
  4. Cover mold, add sticks and freeze for at least 5 hours or overnight. They will keep in the freezer for up to 8 weeks.
  5. TIP: Run the molds under warm water to loosen up the popsicles.
Recipe Notes

WW SmartPoints: 7
WW PointsPlus: 4

Use fresh or frozen fruit that has been defrosted

Feel free to omit or add fruit

This popsicle is suitable for a Vegan and Dairy free Diet

Nutrition Facts
Raspberry & Coconut Popsicles
Amount Per Serving (1 g)
Calories 145 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 10g 50%
Polyunsaturated Fat 2g
Sodium 6mg 0%
Total Carbohydrates 6g 2%
Dietary Fiber 1g 4%
Sugars 3g
Protein 1g 2%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Katherine Cowgill by Teren Oddo Oct. 2015

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15 Comments

Write a Comment and Review

  1. Binu on May 26, 2018 at 10:30 am

    Hi, I tried this with strawberry n coconut milk. Was kind of mild in taste. Not sure if it s supposed to be that way.☺️ We loved your homemade icecream recipe more!

    • Gemma Stafford on May 26, 2018 at 11:55 am

      Hi there,
      strawberry can be really a soft flavor, and may not blend so well with the coconut milk. There are others here, you may like these better,
      Gemma 🙂

  2. Danuta on July 2, 2016 at 11:04 am

    Can all be mixed together instead of layering in the moulds?

    • Gemma Stafford on July 3, 2016 at 6:54 am

      Sure can Danuta, make it your own!
      Gemma 🙂

  3. Corinne Stettner on June 19, 2016 at 12:03 pm

    Hi Gemma,
    I was wondering if you could substitute the raspberries for blueberries ?

    • Gemma Stafford on June 19, 2016 at 1:17 pm

      Hi Corinne,
      Yes you can, it will be perfect,
      Gemma 🙂

  4. Kris on June 17, 2016 at 5:45 am

    These ice lollies sound just the thing to get kids to eat fruit and spinach I can’t wait to try them. Could I use evaporated milk instead of coconut milk? I don’t like coconut so do not know the consistency of the milk.

    • Gemma Stafford on June 18, 2016 at 2:03 am

      Hi Kris,
      It is really worth trying this with the coconut milk. the flavor is very mild, and the children would love them. Coconut is also very nutritious. I would prefer this to evaporated milk for these recipes, though of course you can use this too.
      Gemma 🙂

      • Kris on June 18, 2016 at 2:25 am

        Thanks, I could just try both and see which works best for us. They won’t go to waste even if I don’t like coconut. 🙂

        Kris

        • Gemma Stafford on June 18, 2016 at 11:52 am

          Hi Kris, That sounds like my kind of solution! good idea,
          Gemma 🙂

  5. Jack Sheehan on June 10, 2016 at 1:06 pm

    Hi Gemma. Do you have to use the coconut from a can or can you use the drinking kind? By the way I love your recipes so much you really got me into baking!

    • Gemma Stafford on June 11, 2016 at 1:37 am

      Hi Jack,
      There is a good old Irish name!
      If it is coconut milk it does not matter where it comes from. Coconut water is a different product, it may also be delicious with a flavor added, but i did not try it,
      Gemma 🙂

  6. Jack on June 10, 2016 at 3:35 am

    Hi Gemma, do you have to use coconut milk from the can or can you use the drinking kind ( p.s I love your recipes, you really got me into baking!)

  7. Jaydin on June 5, 2016 at 10:35 am

    Can u use regular milk instead of coconut milk?

    • Gemma Stafford on June 5, 2016 at 1:44 pm

      Hi Jaydin,
      Regular milk has a different consistency to coconut milk, and will freeze in a different way. However, it will freeze, and is worth a try!
      Gemma 🙂

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