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Hello creamsicle meets fruit bar! With a mix of creamy coconut milk and bright ribbons of raspberry and nectarine, these sweet and tangy pops are the perfect way to beat the heat.

Coconut Raspberry Nectarine Popsicles

Best of all, whipping up a batch of creamy, fruity pops takes less than ten minutes. Stash these frozen treats in the freezer and you’ll be ready for warm afternoons by the pool or easy entertaining all season long.

Coconut Raspberry Nectarine Popsicles


Coconut Raspberry Nectarine Popsicles

  • Yield: 10 popsicles


  • 1 can (13.5 oz or 1 2/3 cups) full fat coconut milk
  • 1/2 cup sugar
  • 1/8 tsp salt
  • 1 Tbsp vodka
  • 1 tsp vanilla extract

Fruit Mixture

  • heaping 1/2 cup raspberries
  • heaping 1/2 cup peeled and sliced nectarines
  • 6 Tbsp sugar
  • nectarine slices


  1. Whisk together coconut milk, sugar, salt, vodka, and vanilla in a medium bowl. Set aside 1/3 cup coconut mixture; divide remaining mixture into popsicle molds and freeze for 10 minutes.
  2. Combine reserved coconut mixture, raspberries, nectarines, and sugar in a food processor and process until smooth. Place a nectarine slice in each mold and top with fruit mixture, leaving a 1/4-inch of space at the top of each mold.
  3. Freeze for 1 hour, then insert popsicle sticks and freeze overnight. To unmold, let popsicles stand at room temperature for 5 minutes. Carefully remove from molds and serve.


The vodka prevents the popsicles from freezing too firmly; omit if you wish. Popsicle molds: I use these.


  • Calories: 145
  • Carbohydrates: 23

Hi, I’m Laura and welcome to Tutti Dolci, a baking and desserts blog celebrating all things sweet. Featuring beautiful, approachable recipes for everyday and entertaining, I love to put my own twist on classic desserts and inspire a passion for baking.

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