Raspberry, Lime and Toasted Coconut Pops

Name: Raspberry, Lime and Toasted Coconut Pops
Total time: 5 min
Ingredients: 1 3/4 cup coconut milk; 1 cup raspberries, fresh or frozen (don’t defrost); Finely grated zest and juice of 1 lime; 3 tablespoons pure maple or brown rice syrup; 4 tablespoons lightly toasted, unsweetened shredded coconut

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Total: 5 hours

Servings: 8

Cost: $3.47 /serving

Author : Emma Galloway

Raspberry, Lime and Toasted Coconut Pops

Ingredients

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1 3/4 cup coconut milk1 cup raspberries, fresh or frozen (don’t defrost)Finely grated zest and juice of 1 lime3 tablespoons pure maple or brown rice syrup4 tablespoons lightly toasted, unsweetened shredded coconut

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Instructions

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Step 1

Blend coconut milk, 1/2 cup raspberries, lime zest and juice and maple syrup until well combined. Stir through 2 tablespoons toasted coconut. Roughly crush remaining 1/2 cup raspberries to form a paste and spoon into the bottom of 8 popsicle molds. Evenly divide coconut milk mixture between molds and sprinkle remaining toasted coconut over the top.

Step 2

Freeze for 1 hour, until slightly frozen, before inserting wooden sticks and freezing for another 3 to 4 hours, until solid. Run molds under warm water to help release pops.