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Raspberry Coconut Cream Popsicles

5.0 from 1 reviews
Raspberry Coconut Cream Popsicles
  • 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
  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 mixture holds soft peaks. If your coconut cream is too thick to beat properly, add a tbsp or so of the reserved coconut water to thin it out just a bit.
  3. In a food processor, combine berries with remaining Swerve Sweetener and water. Puree until smooth.
  4. Add berry mixture to coconut cream mixture and swirl together but don't fully combine.
  5. Divide half of mixture between 12 small popsicles molds or 8 to 10 large ones. Tap molds on the counter to release air bubbles then fill with remaining mixture and tap again.
  6. Push wooden popsicles sticks about halfway into each mold and freeze until firm, about 3 hours.
  7. To release popsicles, sit molds in hot water for 10 to 20 seconds and then pull gently.
Nutrition Facts
Serving Size 1
Servings Per Container 12

Amount Per Serving
Calories 80 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 0mg 0%
Total Carbohydrate 9g 3%
Dietary Fiber 2g 8%
Sugars 0g
Protein 1g 2%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


16 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!

    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.



    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.

  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?


    1. sweetie

      Hi Nicole,

      The recipe will most likely have to be altered if you use Stevia, being that Swerve measures cup for cup with regular sugar and Stevia is about 100 times sweeter than sugar, and thus Swerve. We are unfortunately not available for purchase in New Zealand, but you’ll be able to find our products through vitacost, which ships online:

      Hope this helps!

    2. Pauline

      Hi Nicole
      I’m also in NZ. I used to use Stevia, but it got bit too pricey on a tight budget. So I switched to Xylitol, which is a measure-for-measure sweetener, unlike Stevia. I get mine from Bin Inn, they have an awesome selection of “alternative” products, including flours and sweeteners.

  3. Paulette

    Just made this yesterday, but used strawberries. Used silicone molds that make “push-ups” but didn’t have enough of them, so I put the rest in two little bowls. We had it for dessert, not even waiting for it to freeze all the way, and it was SO good! BTW, Carolyn, your website is my favorite spot to find delicious recipes. Thank you!


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