Coconut Raspberry Popsicles
Recipe type: Dessert
Prep time: 
Total time: 
Serves: 6
Light, sweet and tart, coconut raspberry popsicles are perfect for keeping you refreshed throughout the summer.
  • 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
  1. 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.)
  2. Meanwhile, cut 6 raspberries in half and muddle the remainder with 2 tablespoons of coconut juice in another glass.
  3. 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.
Recipe by Baked by Joanna at