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Rasperry Mango Coconut Popsicles

A popsicle with mango, coconut and raspberry layers.
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A healthy, whole food treat that are more decadent tasting than they really are. A little bit creamy and a little bit fruity. 

Ingredients

Scale
  • 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

Find it online: https://eatbeautifullyblog.com/raspberry-mango-coconut-popsicles/