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Raspberry Coconut Cream Popsicles

5.0 from 1 reviews

Raspberry Coconut Cream Popsicles
 
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Ingredients
  • 1 14-oz can full fat coconut milk, refrigerated overnight
  • 6 tbsp confectioner’s Swerve Sweetener, divided
  • ½ tsp coconut extract
  • 10 ounces frozen raspberries
  • ¾ cup water

Instructions
  1. Turn chilled coconut milk can upside down and open. Pour off coconut water and reserve for another use.
  2. Scoop coconut cream into a medium bowl and add 2 tbsp powdered Swerve and the coconut extract. Beat until
  3. mixture holds soft peaks. If your coconut cream is too thick to beat properly, add a tbsp or so of the reserved coconut
  4. water to thin it out just a bit.
  5. In a food processor, combine berries with remaining Swerve Sweetener and water. Puree until smooth.
  6. Add berry mixture to coconut cream mixture and swirl together but don’t fully combine.
  7. Divide half of mixture between 12 small popsicles molds or 8 to 10 large ones. Tap molds on the counter to release
  8. air bubbles then fill with remaining mixture and tap again.
  9. Push wooden popsicles sticks about halfway into each mold and freeze until firm, about 3 hours.
  10. To release popsicles, sit molds in hot water for 10 to 20 seconds and then pull gently.

 

11 thoughts on “Raspberry Coconut Cream Popsicles

  1. Rebecca

    Do you know how many ounces of coconut cream you will get out of the can? I want to use heavy cream instead. These look delicious!

    Reply
    1. Carolyn

      Hi Rebecca – I don’t know the specific amount when you pour off the coconut water, but 1 cup of whipping cream should be sufficient. Coconut cream doesn’t whip quite as much as regular cream does.

      Thanks!

      Carolyn

      Reply
    2. Carolyn

      Rebecca, the recipe calls for a 14 oz can of coconut milk, so, it’s 14 oz of HWC. When you refrigerate full fat coconut milk, it thickens, but not as much as HWC. Using 14 oz of HWC may be too thick.

      Reply
  2. Amy P

    What would you think about making this an ‘ice cream’ instead of into molds. Or actually – I could just portion it off into small containers vs. a mold.

    Do you think that would work – same recipe?

    :)

    Reply

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