While I am absolutely OBSESSED with these homemade coconut popsicles, if I am looking for an even easier frozen treat, I usually make this strawberry sorbet.
How to Make Homemade Raspberry Coconut Popsicles
Blend it: Combine the coconut milk, raspberries, and honey in a blender. Blend until the raspberry mixture is smooth.
Freeze: Pour the raspberry mixture into popsicle molds and freeze for three to four hours or until solid.
Decorate: Gently remove the frozen popsicles from their molds and drizzle or dip them in melted chocolate. Sprinkle with chopped pistachio and shredded coconut.
Refreeze: Freeze again for half an hour to an hour to set the toppings before serving.
Related: No-Bake Raspberry Cheesecake Bites
Storing and Refreezing Instructions:
To Store: Popsicles can be stored in their molds or in an airtight container. If you remove them from their molds and decorate them with chocolate and other toppings, wrap them in some plastic wrap and place them in layers in an airtight container. Refreeze to keep them intact until you’re ready to enjoy one. They will last in the freezer for up to two months.
To Refreeze: Thawed popsicles do not refreeze well. Refreezing causes large ice crystals to form, destroying the yummy texture and affecting the popsicles’ taste. Rather, make sure to eat them freshly out of the freezer.
P.S. – After trying out these delicious coconut popsicles, why not check out a few of our other paleo snacks. We have everything from baked apple chips to homemade smores.
This story originally appeared on Paleogrubs
