Tropical Coconut Popsicles

Directions

1. To a medium bowl or large pitcher, add the coconut milk, pineapple juice, and lime juice. Mix.
2. Pour this mixture into popsicle moulds until each well is about 80% full*. Place the mould into the freezer for 1 - 2 hours.
3. Meanwhile, heat the frozen berries in a saucepan on medium heat for 3 - 5 minutes, or until fully thawed. Mash slightly to release some of the juices. Alternatively, thaw in the microwave. Set aside to cool.
4. After the 1 - 2 hours is up, remove the mold from the freezer and spoon the raspberry mixture onto the popsicles.
5. Use a popsicle stick to gently push the raspberries into the popsicle to create a swirl pattern. Then position the sticks in the center of the mould and return to the freezer*. Let freeze completely.
6. When you want to remove a popsicle, run the bottom of the mould under hot water to help release the popsicle. Enjoy!

Notes

• * If you don't have a popsicle mold, use an ice cube tray to make mini popsicles.
• * Tip: if the popsicle is too soft to hold the stick, return it to the freezer for 10 - 15 minutes more before trying again.

Storage

• Store in the freezer for up to 1 month.