Popsicles, for me, are quintessential summer. They taste like sunny days by the pool and staying up too late to chase fireflies. In essence, they feel like HAPPINESS and with that in mind, I think we all need more popsicles in our lives right now!
I recently asked my Instagram followers if they prefer creamy or fruity popsicles. Creamy pulled ahead in votes at the very end to just slightly edge out fruity. These popsicles are a hybrid of both – a little bit creamy and little bit fruity.
The best part is you can have your wine and treat too! These taste more decadent than they really are. Thes pops clock in at 125 calories, 7 grams of fat and 11 grams of all NATURAL sugar from fruit. The ingredients are simply raspberries, mango, dates, canned coconut milk and a touch of maple syrup. THESE my friends are the real deal – a popsicle that is made with healthy, wholesome ingredients but still feels like a treat. Tastes like happiness to me!
Don’t be scared off by the layers. I made these pops while simultaneously making dinner. You simply puree the first layer, put them in the mold and let them set in the freezer for about 15 minutes (while you go off and other things), puree the next layer, freeze, puree and then done!
PrintRasperry Mango Coconut Popsicles
A healthy, whole food treat that are more decadent tasting than they really are. A little bit creamy and a little bit fruity.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 15 minutes
- Yield: 10 popsicles 1x
Ingredients
- 2 cups fresh or frozen raspberries
- 2 medjool dates
- 1 1/4 cup full fate coconut milk (I used Trader Joe’s brand)
- 1/2 teaspoon vanilla
- 2 tablespoons maple syrup
- 2 cups fresh or frozen mango, diced
Instructions
- Raspberry Layer: Take 2 pitted medjool dates and soak in boiling water for 10 minutes. Drain the liquid from the dates and puree with the raspberries plus 2 tablespoons of the coconut milk in a food processor or blender (I find that a food processor works better because the layers are not enough liquid for the blender). Split evenly among 10 popsicle molds (about 2 tablespoons each). Let freeze for at least 15 minutes (if you’ve used frozen berries) or 30 minutes if you’ve used fresh.
- Coconut layer: Mix 1 cup of coconut milk, the maple syrup and vanilla. Add layer to molds (about 2 tablespoons each). Let freeze for 30 minutes.
- Mango layer: Puree mango with 2 tablespoons of coconut milk. Add to mold.
- Freeze pops for about 6 hours.
- To loosen pops molds, run under hot water for a minute.
Notes
I used this popsicle mold I found on Amazon.
Nutrition
- Serving Size: 1 popsicle
- Calories: 125
- Sugar: 11
- Fat: 6.8
- Carbohydrates: 9
- Fiber: 2.3
- Protein: 1