Save I started making these pops the summer my freezer broke and I had to get creative with my mini ice tray. The raspberries were from a farmers market haul I'd nearly forgotten about, and the coconut milk was leftover from a curry experiment. What started as salvage cooking turned into something I now make on purpose every June. There's something about the way the tart berries cut through the creamy coconut that feels like a reset button for your whole afternoon.
The first batch I brought to a backyard barbecue disappeared so fast I thought people were being polite. Then my neighbor texted me at 9 p.m. asking for the recipe because her daughter had declared them better than store-bought. I've made them for birthday parties, beach days, and one particularly warm April when spring came early. They've become my go-to whenever I need something cold, pretty, and effortless.
Ingredients
- Fresh or frozen raspberries: Frozen work just as well and blend smoother since they're already broken down, plus you skip the washing step.
- Honey or maple syrup: I go back and forth depending on what's open in the pantry, maple syrup gives a deeper sweetness that plays nicely with the tartness.
- Lemon juice: Just a tablespoon brightens everything and keeps the raspberry flavor from going flat.
- Full-fat coconut milk: Don't even think about using the light stuff, the richness is what makes these creamy instead of icy.
- Pure vanilla extract: A teaspoon is enough to add warmth without making it taste like a candle.
- Pinch of salt: It sounds weird in a frozen dessert but it balances the sweetness and makes the coconut taste more like itself.
Instructions
- Blend the raspberry layer:
- Toss the raspberries, honey or syrup, and lemon juice into the blender and let it rip until it's completely smooth. Taste it now because once it's frozen you can't fix it.
- Mix the coconut layer:
- Whisk the coconut milk, sweetener, vanilla, and salt in a bowl until it's silky and unified. If the coconut milk separated in the can, just keep whisking until it comes together.
- Layer the raspberry base:
- Spoon a couple tablespoons of raspberry puree into each mold, enough to cover the bottom but leave room for the coconut. Don't overthink it, uneven layers add character.
- Add the coconut and swirl:
- Pour the coconut mixture on top and fill the molds all the way. If you want that marbled look, poke a skewer through a few times but don't overdo it or you'll just mix them into one color.
- Freeze until solid:
- Pop in the sticks and let them freeze for at least four hours. I usually make them in the evening so they're ready by lunchtime the next day.
- Unmold and serve:
- Run warm water over the outside of the molds for about ten seconds and they'll slide right out. Serve them fast because they melt quicker than you'd expect.
Save One afternoon my friend came over stressed about a work deadline and I handed her one of these straight from the freezer. She sat on the porch steps, didn't say a word for five minutes, and then told me it was the first time she'd felt calm all week. That's when I realized these aren't just pops, they're little edible time-outs.
Making Them Your Own
I've swapped raspberries for strawberries when they're in season and the flavor is just as good, a little sweeter and less tart. You can also fold whole berries into the puree before layering for bursts of texture. Once I added a tablespoon of shredded coconut to the coconut layer and it gave a subtle chew that surprised people in the best way. If you want to get fancy, a tiny splash of rosewater in the coconut mix makes them feel like something you'd order at a cafe.
Storage and Shelf Life
These keep in the freezer for up to two weeks if you cover them with plastic wrap or store them in a freezer bag. I've never had a batch last that long, but theoretically they hold up just fine. If they get a little frosty on the surface after a week, just run them under water for a second before serving and they'll look fresh again.
Serving Suggestions
I love these on their own but they're also great alongside a glass of sparkling water with mint if you're trying to feel like you have your life together. My sister pairs them with a light rosé on her deck and swears it's the perfect summer evening combo. They also work as a palate cleanser between courses if you're doing a big outdoor dinner, just make mini versions in smaller molds.
- Serve them at a kids party and watch them vanish faster than anything else on the table.
- Bring them to a potluck in a cooler and you'll be the hero of the afternoon.
- Keep a stash in the freezer for those nights when it's too hot to think about turning on the oven.
Save These pops have become my summer signature without me ever planning for it. I hope they show up in your kitchen on the hottest days and remind you that sometimes the best things take almost no effort at all.
Recipe FAQ
- → Can I use frozen raspberries instead of fresh ones?
Yes, frozen raspberries work well and can add extra chill and convenience without compromising flavor.
- → How do I achieve the marbled effect in the pops?
Layer raspberry puree and coconut mixture alternately, then gently swirl with a skewer or knife before freezing.
- → Are there any alternatives to honey for sweetening?
Maple syrup is a great vegan-friendly substitute that maintains natural sweetness without altering texture.
- → How long should these frozen treats be kept in the freezer?
Freeze for at least 4 hours or until fully solid to ensure proper texture and easy unmolding.
- → Is it possible to add other berries to this frozen treat?
Absolutely, you can substitute or combine strawberries or mixed berries to vary the fruity flavor profile.
- → What tools are needed to prepare these icy delights?
A blender for pureeing, a mixing bowl, whisk, and ice pop molds with sticks are essential for preparation.