Investing in popsicle molds was the best idea of this summer! We used to have some when I was little, filling them with orange juice or yoghurt but it wasn´t until I bought some for myself that I realized just how much fun you can have with them. There are so many different ways and flavors, it´s awesome. The only problem I am having is that my craving for new recipes kind of contradicts with the amount of ice cream one can eat. My freezer is full but I still have so many ideas. Yeah, the life of a foodblogger, it´s tough.
After introducing you to strawberry popsicles, I present you: coconut-raspberry-popsicles. They are vegan and healthy and delicious. And very easy to make. It is actually just a smoothie that is layered into the popsicle molds. You could skip the layering and just mix everything together but I think they look pretty cool.
Makes about 8-10 popsicles (maybe a little more, just enjoy the rest as a smoothie):
1 can of coconut milk (400 ml)
2-3 tbsp. maple syrup (or honey if deciding to not go vegan)
1 bowl of raspberries
1) Mix coconut milk, banana, lemon juice and maple syrup or honey. Put half of it aside, add raspberries and mix well. Taste and add more sweetener if necessary.
2) Place the raspberry mixture in the popsicle molds until they are about half or one third full. Place in the freezer for 15 minutes until they are starting to become firm. Add the coconut milk mixture on top, insert the popsicles sticks and return to the freezer until they are completely frozen.