While I am absolutely OBSESSED with these homemade coconut popsicles, if I am looking for an even easier frozen treat, I usually make this strawberry sorbet.
How to Make Homemade Raspberry Coconut Popsicles
Blend it: Combine the coconut milk, raspberries, and honey in a blender. Blend until the raspberry mixture is smooth.
Freeze: Pour the raspberry mixture into popsicle molds and freeze for three to four hours or until solid.
Decorate: Gently remove the frozen popsicles from their molds and drizzle or dip them in melted chocolate. Sprinkle with chopped pistachio and shredded coconut.
Refreeze: Freeze again for half an hour to an hour to set the toppings before serving.
Related: No-Bake Raspberry Cheesecake Bites
Storing and Refreezing Instructions:
To Store: Popsicles can be stored in their molds or in an airtight container. If you remove them from their molds and decorate them with chocolate and other toppings, wrap them in some plastic wrap and place them in layers in an airtight container. Refreeze to keep them intact until you’re ready to enjoy one. They will last in the freezer for up to two months.
To Refreeze: Thawed popsicles do not refreeze well. Refreezing causes large ice crystals to form, destroying the yummy texture and affecting the popsicles’ taste. Rather, make sure to eat them freshly out of the freezer.
- 3 cups frozen raspberries
- 1 cup full fat coconut milk
- ¼ cup honey
- 3 oz dairy free, sugar free, paleo approved dark chocolate, melted
- For decoration (optional)
- 1 tbsp chopped pistachio
- 1 tbsp unsweetened finely shredded coconut
- In a blender, combine coconut milk, raspberries, honey, and blend until smooth.
- Pour the mixture into popsicle molds, insert the sticks, and freeze until solid, 3-4 hours.
- Gently remove popsicles from the molds (if needed hold the molds briefly under hot running water), drizzle or dip in melted chocolate and sprinkle with chopped pistachio and shredded coconut (if using).
- Place the popsicles on a tray lined with parchment paper and freeze for half an hour before serving.
Use frozen fruit: For optimal texture, use completely frozen fruit. Partially thawed fruit can result in a less creamy and cohesive popsicle.
Proper honey mixing: Make sure to thoroughly mix the honey in coconut milk to avoid uneven sweetness. Properly blending the sweetener guarantees a balanced taste in each bite. You can slightly heat the coconut milk to allow the honey to dissolve properly. Cool it in the refrigerator before blending.
Mindful chocolate drizzling: When drizzling melted chocolate, let it cool slightly to prevent melting the popsicles. This ensures a smooth and well-set chocolate layer.
Freezing time: Allow a proper freezing time of three to four hours for solid popsicles. Insufficient freezing may result in a slushy texture, impacting the overall quality and making eating super tricky and messy.
Easy removal: To easily remove a frozen popsicle from the mold without breaking it, put it under hot water for a few seconds. The water will melt the ice on the mold, allowing the popsicle to easily slide out without breaking
Optional toppings: If adding pistachios and shredded coconut, sprinkle them before the chocolate sets after dipping. This step makes sure that the toppings actually stick to the popsicle by getting stuck in the melted chocolate and adds a tasty crunch.
More Good Coconut Milk Popsicle Recipes
Strawberry Coconut Cream Popsicles
These simple homemade popsicles are sweetened with honey. Otherwise there are only two ingredients: coconut milk and fruit. This is a snack for people who love coconut since the recipe relies heavily on the ingredient. The popsicles take only about an hour to freeze, making these a quick and easy cold treat.
1 14.5-oz. can coconut milk
1/2 cup fresh strawberries, hulled and smashed
1-2 tbsp honey
1. Combine all of the ingredients together in a blender and pulse to combine. Adjust sweetness to taste.
2. Pour the mixture into popsicle molds and freeze until solid.