Raspberry Coconut Popsicles
Raspberry Coconut Popsicles
Ingredients
- 2 tablespoons truvia baking blend separated (or sub another sweetener)
- 1 can (13.66 ounces) full-fat coconut milk
- 4 tablespoons honey separated
- 1 package (12 ounces) frozen raspberries
- 1 large ripe banana
- 2 teaspoons lime zest
- 5 tablespoons fresh lime juice
Instructions
-
Place the truvia baking blend in a food processor and process for 1-2 minutes or until a very fine grain. Set aside.
-
Combine the coconut milk with 2 tablespoons honey and 1 tablespoon of the truvia. Stir together and then remove 1/3 of the can from the rest.
-
In a blender, combine the rest of the coconut milk mixture, the frozen raspberries, remaining 2 tablespoons honey, remaining 1 tablespoon of truvia, the large banana, lime zest, and lime juice. Blend until smooth.
-
Pour the reserved 1/3 of the coconut mixture evenly among 7-8 popsicles. Freeze for 10-15 minutes. Pour the raspberry mixture evenly on top of the coconut mixture. Freeze for another 15 minutes and then add in the popsicle sticks.
-
Freeze overnight or until solid.
-
When ready to enjoy a popsicle, place the mold under warm water for about 15 seconds and the popsicle should come right out.
-
Enjoy immediately.
Sorry, comments are closed for this post.