Raspberry Cream Pops

These pops make us so happy. Perfectly marbled and pink, creamy and tart. We choose not to sweeten our pops but if you have a sweet tooth, use your favorite natural sweetener to soften the tartiness. When choosing a vanilla greek yogurt, look for one made with real cane sugar and not corn syrup or other artificial sweeteners. The key to good pops is great ingredients!

Ingredients (makes six 3 oz. pops):
  1. 1 cup vanilla greek yogurt (we use 0% fat)
  2. 1/2 cup coconut cream
  3. 1/2 cup coconut water
  4. 3/4 cup fresh or frozen raspberries (fresh tend to be sweeter)
  5. 1/2 teaspoon agave syrup, coconut sugar or sweetener of  choice (optional)
Directions:
  • Whisk coconut cream and greek yogurt until blended.
  • In a small sauce pan, bring coconut water to a boil. Add raspberries and boil until reduced by half and liquid has reached a syrup-y consistency (if adding sweetener, add at this point). Let cool.
  • Slowly add raspberries to yogurt mixture, two tablespoons at a time, folding raspberries for a marbled effect. Stop adding raspberries once you’ve reached your desired ratio of raspberries to yogurt.
  • Spoon mixture into molds and freeze. Use any left over syrup to make raspberry sorbet pops!

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