Raspberry-Lime Coconut Freezer Pops |
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Prep Time: 5 Minutes Cook Time: 300 Minutes |
Ready In: 305 Minutes Servings: 6 |
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Cool and refreshing treat for summertime. Yield depends on size of popsicle holders. Mine are the kind with a plastic handle and stick and hold about 3 ounces. You can also use 3-oz paper bathroom cups and popsicle sticks. From A Taste of Thai products. The original recipe calls for 1/2 cup sugar but I found that too sweet. You can use Lite coconut milk and Splenda, also. Ingredients:
1 (13 1/2 ounce) can coconut milk |
1 (12 ounce) package frozen raspberries, thawed |
1/3 cup sugar |
2 tablespoons fresh lime juice |
Directions:
1. Add coconut Milk, raspberries, sugar and lime juice to blender. Blend until smooth.
2. NOTE: If you do not want the seeds, strain mixture through a fine mesh sieve.
3. Pour mixture into freezer pop holders and insert sticks. Freeze 5 hours or overnight.
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