Thank you to Cost Plus World Market for sponsoring today’s recipe.
Summer is finally here, and guess what? I’m swimming a ton! That’s significant only because I started swimming for the first time about a month ago. Nearly a fish now, I’m ravenous. After swim lessons and my own laps in the pool, I crave foods that are light, sweet and tart. In fact, all I truly want are my coconut raspberry popsicles. It fits all those wants, plus it’s chilled.
This recipe is cake to make and only requires a bit of patience as the popsicles set up in the freezer. Cost Plus World Market has pretty much everything I need down to the popsicle molds and toasted coconut chips. A quick stop at the store for fresh raspberries, and I’m whipping up the perfect post-pool snack that honestly can be enjoyed any time.
My coconut raspberry popsicles are quite healthy. Sweetened with pure maple syrup, the coconut half has a splash of vanilla and lime juice. You’ll also bite into a few fresh pieces of coconut. Halfway down, the coconut mixes with freshly mashed raspberries. I left the seeds in because I love the look and it’s like eating a whole berry, which I added a few halves to each pop. Feel free to strain the raspberry puree if seeds aren’t your jam. So you see, you can eat these all the time. ALL. THE. TIME. I sure hope you enjoy them.
If you want to recreate this recipe and look at home, make sure to pick up these pretty things at your local Cost Plus World Market. I’m a fan of the food and drink section as well the kitchen baking products (obviously). They have stellar outdoor dining and entertaining products too! I personally love the store at Chandler Pavilions. Say hello if you see me there. I’m always perusing the aisles.
N&J Key Lime Juice | Chaokoh Coconut Milk | Sun Hing Parrot Coconut Juice | Vermont 100% Pure Maple Syrup Mason Jar | Nielsen-Massey Vanilla | Dang Original Recipe Coconut Chips | Natural Wood Nesting Measuring Spoon Set | Natural Wood Nesting Measuring Cup Set | Tall Iced Tea Glasses | Stainless Steel Muddler | Popsicle Makers | Jungle Fruit Salad Plates | Black And Ivory Stripe Linen Kitchen Towel | Round Rustic Wood Tray with Iron Handles | Black Zen Tasting Bowls | Wood Handle Soup Spoon
Now on to the how-to.
- ⅔ cup Chaokoh Coconut Milk
- ⅓ cup, plus 2 tbsp Sun Hing Parrot Coconut Juice, separated
- 2 tsp N&J Key Lime Juice
- 2 tsp Vermont 100% Pure Maple Syrup Mason Jar, add more if sweeter is preferred
- ½ tsp Nielsen-Massey Vanilla
- 6 oz fresh raspberries
- ½ cup Dang Original Recipe Coconut Chips, roughly crumbled
- In a glass, mix together the coconut milk, ⅓ cup coconut juice, lime juice, maple syrup and vanilla. Divide the mixture evenly in a popsicle maker. Freeze for 30 minutes, or until slightly icy. (Do not insert the popsicle handles.)
- Meanwhile, cut 6 raspberries in half and muddle the remainder with 2 tablespoons of coconut juice in another glass.
- Top the coconut mixture with fresh halved raspberries and the muddled raspberries. Sprinkle each with crumbled coconut chips, insert the popsicle handles and freeze for 2 hours before enjoying.