Creamy Almond-Coconut milk Raspberry Popsicles
 
Prep time
Cook time
Total time
 
Author:
Serves: 6-8
Ingredients
  • 1 cup full fat coconut milk or 15 oz
  • 1½ cup almond milk(I used Califia unsweetened Almond milk)
  • ⅓ cup agave nectar
  • 1 tsp vanilla extract
  • 1 tsp cornstarch
  • ½ cup raspberries
For chocolate drizzle
  • ⅓ cup semi sweet chocolate chip/bar /or vegan chocolate
  • 2 tbsp coconut oil
Instructions
  1. Whisk together the coconut milk, almond milk, vanilla, cornstarch and 3 tbsp of the agave, until smooth and creamy. Bring it to a simmer for 5 minutes on low flame and switch it off. Set aside and let cool completely.
  2. Take ½ cup of the almond and coconut milk mixture and add the berries and blend with the remaining agave nectar. Set it separately.
  3. For a creamy pop: Stir together the coconut/almond milk and berry puree, and divide evenly between the popsicle molds. Freeze for 30 minutes, then insert the popsicle sticks, and continue freezing for 4 hours, or until firm.
  4. For a layered pop: Divide the coconut/almond milk equally between the popsicle molds. Place in the freezer for 1 hour, or so, then top with the berry puree. Use a skewer to swirl it. Freeze again for 30 minutes, then insert the popsicle sticks and continue freezing for 4 hours, or until firm.
For the chocolate drizzle
  1. Melt the chocolate in a double boiler or a microwave and mix well till smooth. Then add the coconut oil and milk well. Let cool completely.
  2. To remove the popsicles, either let them sit out for 5-10 minutes until soft enough to pull out, or submerge the bottom of the popsicle mold (up to the edge of the top) in room-temperature water for 10-15 seconds, then gently pull to release.
  3. Once you pop the popsicle out, drizzle it with some chocolate.
Recipe by Food Fashion Party at https://www.foodfashionparty.com/2017/06/28/creamy-almond-coconut-milk-raspberry-popsicles/