I don’t know about you, but I’m holding onto summer for as long as I can. My freezerful of popsicles should help prolong that summer feeling. Of course, I had to create a paleo friendly popsicle before we roll into September.
Creamy popsicles are my favourite, and these are no exception. These raspberry, coconut milk and vanilla popsicles scream summer, and are a delicious, healthy and refreshing treat to have on hand. Make a few batches of these and you won’t have to say goodbye to summer any time soon.
(Makes approx. 8 popsicles)
- 3/4 pounds raspberries
- 1 can coconut milk
- 1/2 cup honey
- 1 vanilla bean, split lengthwise and seeds scraped out
- juice of 1/2 lime
1) Place coconut milk, honey, vanilla bean pod and seeds, and lime juice in a small pot.
2) Over medium high heat, stirring occasionally, bring coconut milk mixture to a boil.
3) Remove from heat, cover, and allow to steep for 20 minutes.
4) Allow coconut milk mixture to cool, remove the vanilla bean pod, and place the mixture in the fridge to cool completely.
5) Place raspberries in a food processor, and process until pureed. Allow the raspberries to chill in the fridge.
6) Pour the raspberry puree into the coconut milk mixture, stirring just to barely combine. Not over combining will create a subtle marbled effect.
7) Pour popsicle mixture into molds*. Place popsicle molds in the freezer and allow them to freeze for a minimum of 6 hours. To remove popsicles from molds, quickly run some warm water over each mold.
*I recommend using stainless steel popsicle molds.
If you enjoyed this recipe, please let me know in the comments and remember to share it (pinterest, facebook, twitter, etc.). Thanks!