How To Make Raspberry Coconut Frozen Pops | Vegan & Gluten-Free
Frozen Pops and Summer go hand in hand. This vegan recipe for Raspberry Coconut Frozen Pops will just hit the spot. The coconut adds a nice creaminess and the raspberries add a nice tartness. I use maple syrup as a natural sweetener. It helps balance the flavors together and takes the sour out of the raspberries. If you have recipe you would like to see me make, let me know in the comments below. Let me know of what you think of this recipe on via twitter or instagram (@vegetarianbaker & #thevegetarianbaker).
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Brands That I Used:
Freezer Pop Mold: http://amzn.to/1SmyxBb
Coconut Milk: http://amzn.to/26gLRRc
- Full-Fat Coconut Milk | 1 - 15 oz Can
- Fresh Raspberries | 1 1/2 Cups
- Maple Syrup | 1/4 Cup
- Vanilla Extract | 1 teaspoon
- In a bowl, combine the coconut milk, vanilla extract, and a splash of the maple syrup. Set aside.
- In a separate bowl, combine the raspberries and remaining maple syrup. With an immersion blender or blender, blend until smooth.
- Take your frozen pop mold and half fill each of the molds with the coconut mixture. Place into the freezer for 10 minutes.
- After 10 minutes, take your mold out of the freezer and top of each of the pops mold with the raspberry mixture. Place into the freezer for 30 minutes.
- After 30 minutes, add your popsicle sticks to the mold. Freeze until set, or at least 4 hours.
- Enjoy!
I just finished making these! In a few hours I will be able to try them. I did add a little elderflower liqueur to the raspberry part. Thanks so much for inspiring me to start the frozen pop fun.
Wow. That sounds delicious. How was it?