Coconut-Berry Ice Pops

Coconut-Berry Ice Pops
Servings: 16 Prep 15 mins Freeze 4 hrs or overnight


  • 1 8 ounce can crushed pineapple in juice
  • 1/2 cup sugar
  • 1 14 ounce can light coconut milk
  • 2 1/2 cups raspberries (12 ounces)
  • 16 flat wooden sticks

Make It

1. Gather 16 ice-pop molds or 16 3-ounce paper cups.

2. In food processor, blend pineapple with its juice, 1/4 cup sugar and 3/4 cup plus 3 tablespoons coconut milk until smooth. Pour into 2-cup measuring cup.

3. In same food processor bowl, process raspberries, remaining 1/4 cup sugar and remaining coconut milk until smooth. Pour through strainer into a second 2-cup measuring cup.

4. Fill 8 ice-pop molds with 2 tablespoons raspberry mixture. Fill 8 molds with 2 tablespoons pineapple mixture. Cover with plastic wrap. With sharp knife, make small slit in plastic wrap to insert flat wooden stick.

5. Freeze at least 2 hours; fill each with 2 tablespoons additional fruit mixture, alternating colors. Recover; freeze 2 more hours or overnight until firm. (Or prop molds at a slant with foil or in a pan filled with beans for first freeze; set straight for final freeze.)

Nutrition Facts

Servings Per Recipe: 16; Amount Per Serving: cal. (kcal): 65, Fat, total (g): 2, chol. (mg): , sat. fat (g): 1, carb. (g): 11, fiber (g): 1, pro. (g): 4, sodium (mg): 4, Percent Daily Values are based on a 2,000 calorie diet.