Almond Coco Milk Raspberry Popsicles

Clinton Osborne

Creamy, delicious and simple.  These Almond Coco Milk Raspberry Popsicles are not only beautiful, but also quite simple to whip up.  They freeze beautifully, and the agave nectar adds a subtle fruity flavor. A summer must make recipe!


  • 1 cup full fat coconut milk
  • 1½ cup unsweetened almond milk
  • ⅓ cup agave nectar
  • 1 tsp vanilla extract
  • 1 tsp cornstarch
  • ½ cup raspberries
  • The Nut Market Blanched Flaked Almonds


  1. Whisk together the coconut milk, almond milk, vanilla, cornstarch and 3 tbsp of the agave, until smooth and creamy. Bring it to a simmer for 5 minutes on low flame and switch it off. Set aside and let cool completely
  2. Take ½ cup of the almond and coconut milk mixture and add the berries and blend with the remaining agave nectar. Set it separately.
  3. For a creamy pop: Stir together the coconut/almond milk and berry puree, and divide evenly between the popsicle molds. Freeze for 30 minutes, then insert the popsicle sticks, and continue freezing for 4 hours, or until firm.
  4. For a layered pop: Divide the coconut/almond milk equally between the popsicle molds. Place in the freezer for 1 hour, or so, then top with the berry puree. Use a skewer to swirl it. Freeze again for 30 minutes, then insert the popsicle sticks and continue freezing for 4 hours, or until firm.
  5. To remove the popsicles, either let them sit out for 5-10 minutes until soft enough to pull out, or submerge the bottom of the popsicle mold (up to the edge of the top) in room-temperature water for 10-15 seconds, then gently pull to release. Once you pop the popsicle out, garnish with blanched flaked almonds.

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