Save I started making these ice pops after a particularly brutal July heatwave when my freezer became my favorite room in the house. The combination happened by accident—I had leftover coconut milk from a curry and a punnet of raspberries going soft on the counter. What started as a way to avoid waste turned into something I now make every summer without fail. The contrast between the tart berry and creamy coconut is what keeps me coming back.
I made a batch of these for a backyard gathering last August and watched adults and kids alike devour them within minutes. One friend asked if I'd bought them from a gourmet ice cream shop. I didnt correct her right away. There was something satisfying about knowing how simple they really were to make.
Ingredients
- Fresh or frozen raspberries: Frozen berries work just as well and are often cheaper, plus they blend into a thicker puree which helps the layers stay distinct.
- Honey or maple syrup: I prefer maple syrup for a deeper, almost caramel note, but honey gives a floral sweetness that pairs beautifully with the berries.
- Lemon juice: This is non-negotiable—it brightens the raspberries and keeps them from tasting flat or too sweet.
- Full-fat coconut milk: Do not use the light version or the carton kind; the creaminess comes entirely from the fat content in canned coconut milk.
- Vanilla extract: A little goes a long way and rounds out the coconut flavor so it doesnt taste one-dimensional.
- Pinch of salt: It sounds odd in a dessert, but salt makes the sweetness sing and balances the richness of the coconut.
Instructions
- Blend the raspberry layer:
- Toss the raspberries, sweetener, and lemon juice into a blender and pulse until completely smooth. Taste it now—if its too tart, add a bit more sweetener.
- Mix the coconut layer:
- In a bowl, whisk the coconut milk, sweetener, vanilla, and salt until the mixture is silky and no lumps remain. If the coconut milk has separated in the can, whisk it harder until it comes together.
- Layer the molds:
- Spoon raspberry puree into the bottom of each mold, then gently pour the coconut mixture on top. If you want swirls, drag a skewer through both layers in a zigzag motion.
- 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 I want to serve them.
- Unmold and serve:
- Run the molds under warm water for just a few seconds and gently pull the pops free. Serve them right away before they start to soften.
Save One evening I served these after dinner on the porch and my neighbor said they reminded her of the paletas she used to buy as a kid in Mexico. That compliment meant more to me than any recipe review ever could. Its funny how something so simple can unlock a memory for someone else.
How to Get Clean Layers
The trick is patience and a light hand. Spoon the raspberry puree first and let it settle for a minute before adding the coconut layer. Pour the coconut mixture slowly over the back of a spoon if you want sharp, defined layers. If you rush it, the two will mix and youll get a muddled pink instead of distinct stripes.
Flavor Variations That Work
Ive swapped raspberries for strawberries, blackberries, and even mango with great results. The mango version tastes like a tropical vacation. You can also add a tablespoon of shredded coconut to the coconut layer for texture, or fold in whole berries for little pockets of fruit that burst when you bite into them.
Storage and Serving Tips
These pops keep in the freezer for up to two months if wrapped individually in parchment or stored in a sealed container. I like to pull them out about a minute before serving so theyre just barely starting to soften at the edges. If youre feeling fancy, drizzle them with melted dark chocolate or dust them with freeze-dried raspberry powder.
- For a boozy adult version, add a tablespoon of vodka or coconut rum to the coconut layer.
- If you dont have molds, use small paper cups and wooden sticks—they work just as well.
- Let the pops sit at room temperature for 30 seconds before biting if your teeth are sensitive to cold.
Save These pops have become my go-to whenever I need something quick, impressive, and cooling. Theyre proof that the best recipes dont require fancy equipment or hours in the kitchen—just good ingredients and a little bit of care.
Recipe Questions & Answers
- → Can I use frozen raspberries instead of fresh?
Yes, frozen raspberries work well and can be blended directly to create the fruit layer.
- → How can I make the pops sweeter naturally?
Adjust sweetness with honey or maple syrup to taste before layering and freezing.
- → Is it possible to create a marbled effect in the pops?
Yes, gently swirling the fruit and coconut layers with a skewer produces a beautiful marbled appearance.
- → What can be used as alternatives to raspberries?
Strawberries or mixed berries can substitute raspberries for a different fruity flavor.
- → How do I prevent pops from sticking to the molds when serving?
Briefly run the molds under warm water to loosen the frozen pops before gently removing them.
- → Can shredded coconut be added for texture?
Adding shredded coconut into the coconut layer adds a delightful tropical texture.