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Categories:Viewed: 87 - Published at: 3 years ago
Ingredients
- 11 oz frozen raspberries
- 1/2 cup sugar
- 2 cups heavy cream
- 2 cups coconut cream
- 16 None ice pop sticks
Method
- Place raspberries and sugar in a medium saucepan on medium heat. Stir until sugar dissolves. Bring to a boil. Reduce heat to low and simmer, uncovered, about 5 mins or until mixture thickens slightly. Transfer to a small bowl and refrigerate until cold.
- Meanwhile, beat cream in a large bowl with an electric mixer until firm peaks form. Add coconut cream, beat only until combined.
- Fold in raspberry mixture until rippled through. Spoon mixture into ice pop molds; insert stick. Freeze for 4 hours or until firm.
- Remove ice pops from freezer. Let stand for 5 mins before removing from molds.