Ingredients
Raspberry Mixture
- 6.75 ounces full fat coconut milk (half of a 13.5 oz can)
- 1/3 cup honey
- pinch of salt
- 1/2 Tbsp white rum
- 1 1/4 cups raspberries
Mango Mixture
- 6.75 ounces full fat coconut milk (half of a 13.5 oz can)
- 1/3 cup honey
- 1 tsp lime zest
- 1 tsp lime juice
- pinch of salt
- 1/2 Tbsp white rum
- 1 1/4 cups diced mango
Add In
- 1/2 cup raspberries, sliced
Instructions
- For the raspberry layer, combine coconut milk, honey, salt, white rum, and raspberries in a food processor and process until smooth. For the mango layer, combine coconut milk, honey, lime zest, lime juice, salt, white rum, and mango in a food processor and process until smooth.
- Use a liquid measuring cup to fill each mold with a layer of raspberry mixture; freeze for 20 minutes. Top with sliced raspberries; use a liquid measuring cup to fill each mold with a layer of mango mixture; freeze for 20 minutes. Top with remaining raspberry mixture and freeze for 45 minutes, then insert popsicle sticks and freeze overnight. To unmold, let popsicles stand at room temperature for 5 minutes. Carefully remove from molds and serve.
Notes
You may have extra mango mixture – layer with vanilla yogurt and top with toasted coconut, cashew & mango granola for a parfait. The white rum prevents the popsicles from freezing too firmly.
Nutrition
- Calories: 162
- Carbohydrates: 26