Healthy Raspberry Coconut Popsicles

INGREDIENTS
2 cans full-fat coconut milk (400mL each)
1/4 cup honey (sub maple syrup or agave syrup)
1 tsp vanilla extract
1 1/2 cups frozen raspberries

INSTRUCTIONS

• In a blender or food processor, combine both cans of coconut milk, the honey, and vanilla extract. Blend on high for 15 seconds to combine.
• Remove half (400mL) of the mixture to a measuring cup, or divide amongst the popsicle molds and freeze for at least 30 minutes before adding the red layer.
• Add the frozen raspberries to the remaining coconut milk mixture in the blender and blend on high until thoroughly combined.
• Once the white part is frozen (I touch it with my finger to test), add either half of the red mixture to the molds, and freeze again, or add all of it and insert the popsicle sticks, before freezing again.
• Freeze for at least 5-6 hours before running hot water over your molds and removing the popsicles.
• Enjoy immediately, or freeze in a large resealable bag for later!
• Popsicles can be kept in the freezer bag for about 2 weeks, although I’ll doubt they’ll last that long!

https://loveinmyoven.com/healthy-raspberry-coconut-popsicles/