Serves 6
500 min
Raspberry Coconut Tart Popsicles
Recipe GLPR26d66f265384b8
Refreshing frozen treats featuring a creamy coconut and raspberry base topped with a crunchy graham cracker-coconut crumble. These dairy-free popsicles are perfect for warm days and combine the bright tartness of raspberries with rich coconut flavor and a delightful textural contrast.
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Ingredients
½ cup crushed graham cracker crumbs
2 tablespoons finely processed unsweetened coconut flakes
1 ½ tablespoons melted coconut oil
1 (13.5 ounce) can full-fat coconut milk
2 tablespoons granulated sugar
¼ cup raspberry preserves
½ teaspoon vanilla extract
½ teaspoon coconut extract
Directions
In a small bowl, combine the crushed graham cracker crumbs and finely processed coconut flakes.
Drizzle the melted coconut oil over the crumb mixture and stir until all the crumbs are evenly moistened and the mixture holds together slightly. Set aside.
In a small saucepan, combine the full-fat coconut milk, granulated sugar, and raspberry preserves. Place the pan over medium heat and cook, stirring frequently, until the sugar is completely dissolved, the coconut milk appears smooth and homogeneous, and the raspberry preserves are fully distributed throughout the mixture, about 1 to 2 minutes.
Remove the saucepan from the heat and stir in the vanilla extract and coconut extract until well blended.
Spoon a portion of the graham cracker-coconut crumble mixture into the bottom of each popsicle mold. Carefully pour the coconut-raspberry mixture over the crumble, filling each mold to the top. Insert popsicle sticks according to your mold's instructions.
Freeze according to the manufacturer's directions for your popsicle mold, typically 4 to 6 hours or until completely solid. Run warm water over the outside of the mold to release the popsicles before serving.
