Imagine a summer treat that's not just deliciously creamy and fruity, but also completely low-carb and dairy-free! These Raspberry Coconut Cream Popsicles are about to revolutionize your dessert game, offering a tantalizing blend of tropical coconut and vibrant raspberries that will make your taste buds dance with joy. Whether you're following a keto diet, looking for a healthier alternative to traditional popsicles, or simply craving a cool and refreshing treat, this recipe is your ultimate summer salvation.
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: Low Carb
Serves: 6 popsicles
Ingredients
- 1 cup coconut cream
- 1/2 cup raspberries
- 1/4 cup erythritol
- 1 tsp vanilla extract
Instructions
- Place the coconut cream in a medium mixing bowl, ensuring it is at room temperature and well-mixed.
- Add erythritol to the coconut cream and whisk thoroughly until the sweetener is completely dissolved and the mixture is smooth.
- Stir in the vanilla extract, mixing until fully incorporated and the mixture has a consistent flavor.
- Gently fold in the fresh raspberries, being careful not to completely crush them to maintain some texture in the popsicles.
- Prepare a popsicle mold by lightly greasing it with a neutral oil or coconut oil to prevent sticking.
- Carefully pour the coconut cream and raspberry mixture into the popsicle molds, leaving a small space at the top for expansion during freezing.
- Insert popsicle sticks into the center of each mold, ensuring they are straight and centered.
- Place the filled popsicle molds in the freezer and allow them to freeze completely, which typically takes 4-6 hours or overnight.
- To remove popsicles, run the mold briefly under warm water to loosen the edges, then gently pull out each popsicle.
- Serve immediately or wrap individually in plastic wrap and store in the freezer for up to 2 weeks.
Tips
- Use full-fat coconut cream for the richest, creamiest texture. Avoid light or watered-down versions.
- For extra smoothness, blend the raspberries before folding them into the mixture to create a more uniform color and distribution.
- If you don't have a traditional popsicle mold, use small paper cups or silicone molds as alternatives.
- To prevent ice crystals, ensure your mixture is well-blended and the ingredients are at a similar temperature.
- For a more intense raspberry flavor, reserve a few whole raspberries to place strategically in the molds before freezing.
- If you prefer a sweeter popsicle, taste the mixture before freezing and adjust the erythritol to your preference.
- Let the popsicles sit at room temperature for 2-3 minutes before serving to make them easier to remove from the mold.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 3g
Protein: 1g
Fat: 12g
Saturated Fat: 10g
Cholesterol: 0mg
