Coconut Raspberry Nectarine 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

Keywords: Coconut, Coconut Milk, Raspberry, Nectarine

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