Serving: recipe makes 6 popsicles
Here’s what you’ll need:
1 2/3 cups canned full-fat coconut milk
1/2 cup pineapple juice
1/2 lime, juiced
3/4 cup frozen rasberries
Here’s what to do:
Combine the coconut milk, pineapple juice and lime juice in a large pitcher and mix.
Pour the mixture into six equal popsicle moulds until about 80% full. Place the popsicle moulds in the freezer for 1-2 hours.
Heat the frozen raspberries in a saucepan on medium heat for 3-5 min or until it start to bubble and After 1-2 hours, removed the popsicle moulds from the freezer and gently stir in the raspberry mixture creating swirls.
Carefully insert the popsicle stick in the center of each popsicle.
Return the popsicle moulds to the freezer and allow to free for another 4 hours.
Refrigerate for at least 30 min.
These can be stored in an airtight container for up to two weeks.
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