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Raspberry Coconut Ice Pop

When the weather’s warm, reach for a cool treat that’s sweet and refreshing with a nutritious twist. These Raspberry Coconut Popsicles are gluten free, vegan and naturally sweetened with just a touch of maple syrup.




Ten 3oz ice pops

20 mins

6-12 hours


  • 2 ¼ cups frozen Raspberries (275 g)

  • 4 Tbsp Maple Syrup, divided (60 mL)

  • 3 Tbsp Chia Seeds (40 g)

  • ½ tsp Vanilla Extract

  • 13.5 oz can Coconut Milk, divided (400 mL)


  1. Combine frozen raspberries and 3 tablespoons maple syrup in a small saucepan. Cook over medium heat until berries begin to soften and burst, about 5 minutes.

  2. Add chia seeds and cook until reduced and thickened, about 10 minutes. Stir often. Remove from heat and let cool for 5 minutes.

  3. Add cooled raspberry jam, vanilla extract and ¾ cup coconut milk to a high-speed blender. Blend on high until smooth, about 1 minute.

  4. In a separate bowl, stir together the remaining plain coconut milk and tablespoon of maple syrup.

  5. Layer sweetened coconut milk and raspberry mixture into ice pop molds. Swirl lightly with a skewer or extra ice cream stick. Insert ice cream sticks and freeze overnight.

  6. To unmold, dip molds in hot water for a few seconds or run under the warm tap. Store the un-molded ice pops in an air-tight bag in the freezer for up to 1 month.

Chef's Note:

By cooking down the raspberries and chia seeds into a thick jam, you concentrate the bright raspberry flavor. The thickened texture also makes it easy to swirl together with the coconut milk for a pretty presentation. Store the popsicles in the freezer for up to one month . . . if they last that long!

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