You are going to fall in love with these delicious creamy coconut and raspberry popsicles, they are vegan and have no refined sugar. Perfect sweet creamy and tangy treat that everyone will love.. You can make these pops with any citrus juice of your choosing, and really any fresh fruit in season, adjusting the sweetness as necessary. Save this recipe for a nice hot summer day or I make them an time of the year.
1 (15 oz) can full-fat coconut milk
1 tsp pure vanilla bean paste or extract
1-1/4 cup fresh pureed raspberries ( or you can use blood orange juice, any citrus or fruit you would desire)
1/4 cup light agave nectar/syrup, more or less to taste (I prefer the agave nectar/syrup, or you can use sugar, but agave nectar/syrup is sweeter than sugar, so adjust to your taste)
Whisk together the coconut milk, vanilla and 2 tbsp of the agave nectar/syrup until smooth and creamy. Set aside.
In a separate mixing bowl, stir together the raspberry juice and the remaining agave, until combined. Add more agave, to taste, as necessary.
For a creamy pop: Stir together the coconut milk and raspberry puree and divide evenly between the popsicle molds. Freeze for 30 minutes, then insert the popsicle sticks and continue freezing for 4 hours, or until firm.
For a layered pop: Pour the coconut milk into the popsicle mold, divided evenly between the popsicle molds. Place in the freezer for 10 minutes, then top with the raspberry puree or blood orange juice. Freeze again for 30 minutes, then insert the popsicle sticks and continue freezing for 4 hours, or until firm.
To remove the popsicles, either let them sit out for 5-10 minutes until soft enough to pull out,or submerge the bottom of the popsicle mold (up to the edge of the top) in room-temperature water for 10-15 seconds, then gently pull to release.