Save One sweltering July afternoon, my neighbor knocked on the door with a bag of raspberries from her garden, and I suddenly had the problem of how to use them before they turned. I was craving something cold, something that didn't involve a trip to the store, and somehow the idea of layering them with coconut milk felt right. These ice pops became the thing I made that summer whenever friends stopped by—simple enough that I could pull together a batch in the time it took to catch up on life.
I remember pulling these out at a picnic and watching how quickly they disappeared—kids and adults both reaching for them like they were some kind of secret treasure. The tartness of the raspberry against the rich coconut was exactly what people wanted when the sun got too strong, and I loved that I could hand them over knowing they were made with actual fruit and nothing weird.
Ingredients
- Fresh or frozen raspberries (2 cups): Use frozen if you're not catching them at peak season—they blend just as smoothly and honestly taste more concentrated. If your berries taste a little flat, the lemon juice will wake them up.
- Honey or maple syrup (2 tablespoons for raspberry layer): This is your sweetness anchor, though you'll taste the berry first. Maple syrup leans earthier if that's your mood.
- Lemon juice (1 tablespoon): This is the secret that keeps the raspberry layer from tasting one-dimensional. Don't skip it.
- Full-fat coconut milk (1 can, 400 ml): The fat is what makes these creamy instead of icy. Shake the can well or stir it thoroughly if it's separated.
- Honey or maple syrup (2 tablespoons for coconut layer): Match what you used in the raspberry layer, or mix and match if you're feeling adventurous.
- Pure vanilla extract (1 teaspoon): Real vanilla makes a difference here because you're tasting it directly. The good stuff is worth it.
- Salt (pinch): Trust this tiny amount—it grounds the sweetness and makes the coconut taste more like itself.
Instructions
- Blend the raspberries into silk:
- Throw the raspberries, honey, and lemon juice into a blender and let it run until you've got a smooth puree with no chunks hiding. Taste it before you move on—this is your only chance to adjust the sweetness, so if it tastes too sharp, add another teaspoon of honey.
- Whisk the coconut layer until smooth:
- Pour the coconut milk into a bowl and whisk it with the honey, vanilla, and salt until everything is combined and creamy. If the coconut milk was separated, the whisking brings it back together into something glossy.
- Layer like you mean it:
- Spoon about a tablespoon or two of the raspberry puree into the bottom of each mold, filling them roughly a third of the way. Try not to splash it around—you want those layers to stay distinct.
- Add the coconut crown:
- Fill the rest of each mold with the coconut mixture, leaving just enough space for the stick. If you want a marbled effect, drag a skewer or the back of a knife through both layers with a few gentle swirls—don't overdo it or you'll lose the visual contrast.
- Freeze until they're solid:
- Insert the sticks and slide everything into the freezer for at least 4 hours. Overnight is even better if you can wait that long.
- Release and serve:
- Run the molds under warm water for just a few seconds to help them slide out cleanly. Serve them immediately so they don't melt back into puddles.
Save There's something satisfying about handing someone a homemade frozen treat on a hot day and watching their face light up when they bite into the raspberry layer and then discover the creamy coconut underneath. These pops turned into one of those recipes I made again and again because they somehow felt like a small kindness I could give.
Playing with Layers
Once you've made these once, you start thinking about what other combinations would work. Strawberries are obvious, but I've also made batches with blueberries and a hint of cardamom, and another time with mixed berries because that's what I had. The ratio stays the same, but the flavor shifts completely based on what fruit you reach for.
Make Them Your Way
The beauty of these pops is how forgiving they are. Some people fold whole raspberries into the mixture before freezing for little flavor surprises. Others swear by adding shredded coconut to the coconut layer for extra texture, and honestly, they're right. For something more tropical, a tablespoon of shredded coconut stirred into the white layer changes the vibe entirely.
Storage and Serving Ideas
Once they're frozen solid, you can pop them out and store them in a container in the freezer for up to two weeks, though they never last that long in my house. They're perfect on their own, but I've also served them alongside sparkling water at a summer dinner party, or paired them with a light rosé when I wanted something a little fancier. The tartness cuts through richness beautifully, making them a natural palate cleanser.
- If you want extra flavor intensity, add a tiny pinch of cardamom or a whisper of turmeric to the coconut layer.
- Make them in advance and keep them on hand for hot afternoons when you need something cold fast.
- For a less sweet version, reduce the honey by a tablespoon—the fruit provides plenty of natural sweetness on its own.
Save These raspberry coconut ice pops are the kind of recipe that makes you feel good about what you're serving—no artificial anything, just fruit and coconut and the sound of ice clinking in a glass. They're proof that sometimes the simplest things, made with a little care, are exactly what you needed on a warm day.
Recipe FAQs
- → Can frozen raspberries be used instead of fresh?
Yes, frozen raspberries work well and can be blended directly without thawing, maintaining the vibrant flavor.
- → What alternatives can sweeten the layers naturally?
Maple syrup or honey provides natural sweetness and complements both the raspberry and coconut layers beautifully.
- → How do I achieve the marbled effect in the pops?
Gently swirl the raspberry puree and coconut mixture together in the mold using a skewer or knife before freezing.
- → Is full-fat coconut milk necessary?
Full-fat coconut milk ensures a creamy texture and rich flavor; light versions may result in less creaminess.
- → What’s the best way to remove the pops from molds?
Briefly run the molds under warm water to loosen the edges, then gently pull the pops out for easy serving.