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Creamy Raspberry Popsicles

Cook Time 10 minutes
Total Time 3 hours 10 minutes
Servings 6 popsicles


  • 1 can Coconut Milk Full Fat from a can ( I used Thai Kitchen Brand)
  • 2 cups Frozen Raspberries
  • 5 medjool dates (pits removed)
  • 1 tsp vanilla


  • Note: You will need a popsicle mould for this recipe.
  • Blend the coconut milk and dates together first, in a high-speed blender.
  • Add the frozen raspberries and vanilla. Blend until completely smooth at a high speed.
  • Pour into your popsicle moulds. Freeze for 3 hours.
  • Check the popsicles after 3 hours, they should be completely frozen.
  • Store in the freezer and enjoy!