Tropical Coconut Popsicles
This recipe was inspired by a university roommate. Every week, she would make a batch of popsicles, and have one for dessert each night. I was always a bit envious, but never bothered to make my own because always thought it was a lot of work to make them... turns out that's not necessarily the case.
Since it's been such a hot couple weeks here in the Netherlands, I wanted to try and recreate her fruity and refreshing popsicles.
This recipe is 100% kid approved, thanks to our work neighbours' kids, who acted as our official taste-testers. They finished their popsicles, and asked for another! That's a win in our books.
Watch How To Make It Here
This recipe starts at 4:33
Tropical Coconut Popsicles
▸ ▹ Vegan, gluten-free, one-pot, refined sugar-free, nut-free, soy-free
Yield: 6-8 popsicles Prep Time: 10 min Freeze Time: 6-8 hours Total Time: 10 min (excluding freezing time)
1 can (400 ml) coconut milk
1/2 cup (125 ml) fruit juice/light fruit syrup (we used pineapple juice from a jar)
1/2 lime, juiced
3/4 cup (80 g) frozen raspberries
Combine the coconut milk, lime juice and fruit juice in a medium sized bowl.
Pour the coconut mix into popsicle moods, so that it is about 80-90% full. Place the mold into the freezer for 1-1.5 hours.
While the coconut layer is setting, heat the frozen raspberries in a small saucepan on the stove on low heat for 3-5 minutes, until they are stewed and juicy. Alternatively, you can do this in the microwave. Set aside to let cool.
After the hour is up, remove the mold from the freezer and spoon the raspberry compote onto the popsicles. Use a popsicle stick to gently push the raspberries into the popsicle to create a swirl pattern. Then carefully position the popsicle sticks in the centre and return the mold to the freezer. Tip: if the popsicle is too runny to hold the stick in place, return it to the freezer for 5-10 minutes before trying again. Let the popsicles freeze completely, 6 - 8 hours.
When you want to remove the popsicle, run the bottom of the mold under hot water for a minute and give each side a twist to help release the popsicle. Enjoy!
Storage: Store in the popsicle mold, or in an airtight container (separated by parchment paper) for up to a month.
Variations: Try with different fruit juices like peach, mango, lychee, mandarin orange, pear, or cherry. Add in chunks of fruit, like kiwi, blueberries, or pineapple. And for a creamy layer, use plant-based yogurt or mix it into the coconut layer.
If you don’t have popsicle molds, you can make these in an ice cube tray for mini popsicles.
Did You Try This Recipe?
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