Raspberry And Coconut Swirl Popsicles

These tropical popsicles are delish and so easy to make – we guarantee you’ll fall in love with every mouthful
By Stephanie Souvlis
Photography Andre Martin • Styling Stephanie Souvlis • Recipes & food preparation Melissa Suriano
Raspberry And Coconut Swirl Popsicles

Raspberry And Coconut Swirl Popsicles

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  • 1 cup 1 frozen or fresh raspberries

  • 400 ml 400 can coconut milk

  • 2 Tbsp 2 maple syrup or honey


  • 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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