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Raspberry Coconut Popsicles
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Raspberry Coconut Popsicles
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Creamy coconut and sweet raspberries are the perfect combo to cool off on a hot summer day!

Prep time
0:20
Bake/Cook time
5:00
Plan for

Freeze for 5+ hours

Yield
12 pops depending on mold
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Raspberry Coconut Popsicles
Extra Fine Granulated Sugar
Prep time :
0:20
Bake/Cook time :
5:00
Plan For

Freeze for 5+ hours

Yield :
12 pops depending on mold

INGREDIENTS

DIRECTIONS

  1. In a small pot, stir frozen raspberries and sugar together. Cook on low heat for 10 minutes or until berries release their juices, stirring often.  Mash and strain liquid through a fine mesh strainer to remove seeds and pulp. Set aside to cool.
  2. In a blender, add coconut milk, heavy cream, sweetened condensed milk, shredded coconut and cream of coconut.  Pulse mixture on high speed for 1 minute.
  3. To layer popsicles: Add raspberry layer into bottom of mold, freeze 15 minutes. Add coconut layer on top of raspberry layer, freeze 15 minutes. Continue this method until each mold is 3/4 full, add sticks, and keep going until all molds are full.  If you do not want popsicles layered, you can simply mix everything together and pour mix into molds and freeze all at once. Freeze popsicles at least 5 hours, over night is best.

IMPERIAL SUGAR INSIGHT

Recipe developed for Imperial Sugar by Jessica Kraft @SprinkleSomeSugar

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