raspberry coconut popsicles

Who doesn't love a frozen treat on a hot day? These were tangy and tart and the perfect way to use up a few cartons of fresh summer raspberries we scored at our local fruit stand last week. I have been enjoying Gwyneth Paltrows new cookbook and these popsicles were slightly adapted from a recipe she shares. I chose to use one of my all time favorite kitchen staples though instead of the coconut milk the recipe calls for. I went for SoDelicious coconut milk creamer instead. If you haven't tried this creamer yet please stop everything and go buy yourself a carton (or six like I usually do) because this stuff is awesome and I use it on way more than just my morning cuppa coffee! Totally dairy and gluten free and seriously so creamy and delicious.

You will need:

2 cups of fresh raspberries
1/2 cup of coconut milk creamer (or coconut milk)
2 Tablespoons of maple syrup

Blend it all in a high powered blender and then push through a fine sieve to get rid of the solids...I am sure you could skip this step if you wanted to. Pour into popsicle molds and freeze. I topped each one off with a little extra coconut milk creamer just for fun.

Chris thought they were a little too fruity and not enough sweet for his liking (he prefers a chocolate milkshake) but I didn't seem to get any complainants from the peanut gallery. :)

Happy Friday I hope you have a wonderful weekend!