No, I'm not giving away Coconut Raspberry Ice Pops. I call them "Free" Coconut Raspberry Ice Pops because they are gluten FREE, lactose FREE and completely vegan.
But that doesn't mean my favorite ice pop is FREE of flavor... no sirreee. When I was a child growing up in West Texas, we would chase the “ice cream man” down the street so we could find a little relief from the scorching sun. I can still taste that deliciously cold coconut ice pop.
We didn't have a lot of money, so that sweet was especially delicious.
There are no ice cream trucks in our neighborhood these days, but I can still recreate a little bit of the fun with these Coconut Raspberry Ice Pops. I added fruit because it really makes the cold treats POP! If you don’t have an ice pop mold, go old-school and pour them into a paper cup or an ice cube tray.
This post originally appeared on my website, Mama's High Strung. If you like this recipe, you'll love these:
prep: 15 minutes (plus 5 hours or more in the freezer)
¾ cup coconut water
¼ cup sugar
1 can (12.5 ounces) coconut milk (low-fat or lite work well, too!)
¼ teaspoon vanilla extract
¾ cup shredded coconut
1 cup frozen or fresh raspberries
let's get to it...
Stir coconut water and sugar in a small saucepan over medium heat for 3 to 5 minutes or until sugar dissolves. Remove from heat and cool for 10 minutes. TASTE the mixture... if you like it sweeter, add more sugar a tablespoons at a time.
Pour coconut milk, vanilla and shredded coconut into a blender container. Pulse blend for 30-seconds to 1 minute. Add the cooled coconut water and sugar mixture to the blender and pulse blend for 30 seconds.
Divide raspberries evenly between pop molds (about 1 tablespoon each pop, more or less depending on the size of the berries). Pour the coconut mixture evenly into each mold. Insert sticks and freeze until solid, about 5 hours. Tip: Blueberries, black berries and strawberries also work great! [/print_this]
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