Coconut Raspberry Ice Pops
These days you’re lucky if the ice cream truck passes through your neighborhood.
Really lucky. 
When I was younger, we would chase the “ice cream man” down the street so we could find a little relief from the scorching West Texas sun. I can still taste that deliciously cold coconut ice pop and feel it slowly dripping down my hand.
Pure magic.
Sadly, there are no trucks in our neighborhood. But I can still recreate a little bit of the fun with these Coconut Raspberry Ice Pops. I added fruit because it really makes the cold treats POP! Major bonus: these are gluten-free, lactose-free and vegan! I submitted this recipe to the Virtual Vegan Linky Potluck. Check it out!
For this recipe, I used Nopro’s Ice Pop Maker that makes 10 3-ounce ice pops. If you don’t have an ice pop mold, go old-school and pour them into a paper cup or an ice cube tray.
What memories. What magic.
If you like ice cream (and who doesn’t?) you’ll probably enjoy these posts:
Mini-Chocolate Doughnut Ice Cream Sandwiches
Snickerdoodle Ice Cream Sandwiches
Coconut Raspberry Ice Pops
prep: 15 minutes (plus 5 hours or more in the freezer)
you’ll need… ¾ cup coconut water
¼ cup sugar
1 can (12.5 ounces) coconut milk (low-fat or lite work well, too!)
¼ teaspoon vanilla extract
¾ cup shredded coconut
1 cup frozen or fresh raspberries
makes about 8 to 10 pops, depending on the size of your mold
let’s get to it…
Stir coconut water and sugar in a small saucepan over medium heat for 3 to 5 minutes or until sugar dissolves. TASTE the mixture… if you like it sweeter, add more sugar a tablespoons at a time. Remove from heat and cool for 10 minutes.
Pour coconut milk, vanilla and shredded coconut into a blender container. Pulse blend for 30-seconds to 1 minute. Add the cooled coconut water and sugar mixture to the blender and pulse blend for 30 seconds.
Divide raspberries evenly between pop molds (about 1 tablespoon each pop, more or less depending on the size of the berries). Pour the coconut mixture evenly into each mold. Insert sticks and freeze until solid, about 5 hours.
Tip: Blueberries, black berries and strawberries also work great!
