Our family would be lost without popsicles in the summertime.
We make all sorts of homemade frozen pops, but our favourite recipe as of late is a trifecta of creamy coconut: vanilla, chocolate and raspberry.
1 can coconut milk (look for brands with fewer ingredients, e.g. no sulphites, no added sugar, BPA free can, and a higher fat content/avoid ‘low fat’)
1/3 cup maple syrup (or other sweetener of choice)
1 tsp vanilla
2 Tbsp cocoa powder
Dash sea salt
½ cup raspberries, fresh or frozen
Empty the can of full fat coconut milk into a bowl. The coconut milk will have a thick solid or creamy layer on top and liquid beneath. Add sea salt, maple syrup (or other sweetener) and vanilla; mix well.
Divide the coconut milk in three approximately-equal parts:
Part 1 – Leave as vanilla only.
Part 2 – Mix in raspberries using an electric mixer, blender or a whisk (if using frozen berries, I use my Magic Bullet for a smoother texture; or if I don’t mind a few larger raspberry pieces, I just mix by hand).
Part 3 – Add cocoa and mix thoroughly with electric mixer or whisk; ensure no lumps of cocoa remain.
Layer the 3 flavours one by one into popsicle mould (in whatever order you please). Insert handles and place in freezer for at least 6 hours, or overnight.
Our 7-popsicle mould (top left image^) is the perfect size for the above recipe; however, if you find you are just shy of filling one or two, simply add a few extra berries or some extra coconut/almond/rice milk. If you have extra popsicle ‘batter’ left over, grab a spatula and enjoy as a creamy mousse snack. I always have my ‘helpers’ when I make popsicles so I rarely get any left-overs…
I’m also slightly obsessed with chocolate-raspberry combos, so occasionally I will skip the vanilla layer and just go full out with the cocoa and berries. No matter the order, combination, quantity, everyone will love these – especially on a hot summer day.