Prep 5 mins
Cook 5 hrs
Cool and refreshing treat for summertime. Yield depends on size of popsicle holders. Mine are the kind with a plastic handle and stick and hold about 3 ounces. You can also use 3-oz paper bathroom cups and popsicle sticks. From "A Taste of Thai" products. The original recipe calls for 1/2 cup sugar but I found that too sweet. You can use Lite coconut milk and Splenda, also.
- 382.71 g can coconut milk
- 340.19 g package frozen raspberries, thawed
- 78.07 ml sugar
- 29.58 ml fresh lime juice
- Add coconut Milk, raspberries, sugar and lime juice to blender. Blend until smooth.
- NOTE: If you do not want the seeds, strain mixture through a fine mesh sieve.
- Pour mixture into freezer pop holders and insert sticks. Freeze 5 hours or overnight.
Oh Lordy these are soooo good! next time I'm going to make these using strawberries, I put the mixture into a pan as I didn't have any freezer pop holders, I am going to make this many times again, soo good, thanks Mike!
OMG, these are delicious. I tasted it before putting them in the freezer and decided that half of this was going to be a smoothie for me. The other half went in the freezer for pops for later. This tastes like raspberry sherbert. YUMMY! Thanks for sharing, will make this again, even when the kids are not visiting.
For my children and for PRMR we enjoyed these highly delicious pops very much. This gives a change from the usual ones and WE LOVE COCONUT! As we have a lot of berries this is a new and healthy way to use them.
Thanks a lot for sharing this recipe!