I love smoothies, I love popsicles. What could be more enjoyable than a recipe that brings them both together? Today I was inspired by my childhood love for mini milks. But I wanted to rethink their ingredients.
The idea, which is either brilliant or bonkers, is so easy to make it’s child’s play! I want richness but not from cream and sweetness but not from sugar. What have I got? A popsicle that’s creamy, cooling, satisfying and to my tastebuds feels like home.
Feel free to add more sweetener to your palate, also depends on the brand of coconut yoghurt as some are sweeter than others. I used Coyo which I find don’t need a sweetener at all. The raspberries are enough, but i don’t have a particularly sweet tooth.
Makes 9 – 10 Dairy Free Raspberry and Coconut Yoghurt Popsicles
- 120g of raspberries
- 500ml of almond milk (Plenish Cleanse is my fav)
- 125g of coconut yog (The Natural Coyo is my fav)
- 1/2 a teaspoon of honey (optional, I don’t add any but please adjust to your taste)
Extra for the popsicles
- 250g of coconut yoghurt
- 1/2 a teaspoon of honey (optional depends on the brand. if using Coyo, I don’t think you need it)
Make the smoothie as per this Easy Dairy Free Raspberry Ripple Smoothie recipe. No need to strain the raspberries for the ripple. Just blitz all the smoothie ingredients together in a high speed blender. I use a Vitamix.
Fill some of the popsicle molds (I like this one by Norpro as you can use your own sticks) with the raspberry smoothie mix to the top. The rest, spoon in 1 tablespoon of coconut yoghurt (mixed with a touch of honey if you prefer. Taste and tweak to your taste) followed by the smoothie mix and top with a touch more of coconut yoghurt to the top.
Freeze until set. Takes about 4 hours.
When set, run the molds under warm water for 10 seconds. Be careful not to melt them. Slowly remove each popsicle.