Raspberry & Coconut Popsicles

Raspberry & Coconut Popsicles⎜The Botanical Kitchen

The autumn calendar has crept in unannounced. Warm dewy days drag on and it seems as though the summertime will linger a little longer this year. In my corner of the world seasons do tend to fade into one another. The slow wind down of daylight and warmth are a gradually give way and seasonally produce disappears slowly from one farmer to the next. I can't say I mind the mellow transition as it makes for a lingering farewell and not a bon voyage to the season. Although late summer plates are fading from my table these raspberry and coconut popsicles are the perfect accompaniment to our lasting balmy afternoons.

Raspberries are a wonderful bramble fruit with sweet tart flavours that bode well in sweets, baked goods and condiments. They lose their flavour quickly once picked though so find the freshest berries you can and otherwise go for those that are frozen. Pairing the fruit with coconut cream and natural sweeteners makes these popsicles free from anything refined and tasting of a good summertime. They're quick and easy to make and keep well for a couple of weeks in the freezer.

Raspberry & Coconut Popsicles⎜The Botanical Kitchen

Raspberry and Coconut Popsicles / Makes 6 popsicles

1/2 cup fresh or frozen raspberries, slightly thawed

270ml/ 9 fl oz coconut cream

1/2 cup shredded coconut

2 tbsp maple syrup

1 lime, juice

1 vanilla bean, cut in half lengthwise and scrapped

In a small bowl combine the coconut cream, maple syrup, lime juice and scrapped vanilla bean and set aside. If you're using fresh raspberries, in a separate bowl gently press the berries with the back of a folk to release some of the juices. Divide the raspberries evenly between the six popsicle molds pressing them down into the bottom. Follow by dividing two thirds of the coconut cream mixture evenly between the moulds, pouring it in over the fruit until roughly an inch from the top. Using your hands press roughly a tablespoon of shredded coconut into each mold and top it off with the remaining third of coconut cream. Gently insert a wooden popsicle stick into each mould before placing the tray into the freezer to set for at least 4 hours. To easily remove the popsicles run the base of the mold under warm water until they loosen and slide out.

Raspberry & Coconut Popsicles⎜The Botanical Kitchen

Seasonal guide / temperate climate

Raspberries, early summer through mid autumn; limes, year round though best mid summer through late autumn.


Produce companion

Select fully ripe raspberries that are slightly soft, plump and deep in colour. Berries are best sourced organically where possible and if packaged not done so too tightly or with signs of stain or moisture. Store raspberries unwashed in the refrigerator spread out between two sheets of paper towel and in an air tight container. They are best eaten with a day or two or otherwise can be kept frozen for 6 to 12 months.


complementary additions

Replace the raspberries with crushed blueberries, strawberries, or mango and/ or add passionfruit, pineapple juice or apple juice to the cream.

Samantha WoodsComment