Raspberry And Coconut Swirl Popsicles
Serves
6
Preparation
15
minutesFreezing
6
hoursIngredients
1 cup 1 frozen or fresh raspberries
400 ml 400 can coconut milk
2 Tbsp 2 maple syrup or honey
Method
- Place raspberries in a blender and purée until smooth. Set aside.
- Pour coconut milk and maple syrup in a bowl. Whisk with fork until blended.
- Using an 8-hole 125ml-capacity popsicle mould, pour raspberry purée one third of the way up the holes, followed by the coconut milk mixture. To give it a swirl effect, place a skewer in the mixture and whirl it around.
- Add popsicle sticks to the moulds, using a piece of tape or popsicle lid to hold them in place. Freeze for 6 hours or overnight before serving.
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