Raspberry Coconut Popsicles: Bring on the Summer!Elizabeth Stark
Check out more summer recipes, crafts and fun family activities in our special Ultimate Summer Bucket List section!
Just so you know, this is going to be the summer of the popsicle. Don’t get me wrong, I pretty much love every frozen treat, especially ice cream. But light and fruity popsicles have fewer calories and are a breeze to make. With plenty of Dixie cups and popsicle sticks on hand, I’m ready to experiment with a host of refreshing flavors.
My first popsicle triumph is this raspberry coconut number. With real fruit accompanied by naturally sweet coconut milk and honey, this is a homemade treat you can feel great about serving your kids. Or yourself.
Raspberry Coconut Popsicles
Makes: Roughly twenty 3 oz. popsicles
1 cup raspberries (fresh or frozen)
1 cup blueberries (fresh of frozen)
1 14 oz. can coconut milk (full-fat or light)
2 cups water
1 cup apple juice (or any other juice you have on hand)
1/2 cup honey (or more–adjust to taste)
5 oz. Dixie cups
wooden popsicle sticks
Combine all of the ingredients in your blender. Pour mixture into 5 oz. Dixie cups, filling 2/3 of the way. Freeze for 30 minutes, insert sticks, and continue to chill until the popsicles are fully frozen, 2 hours or more. Carefully cut and tear the Dixie cups off of the popsicles, and seal in a plastic bag.