Creamy Coconut Raspberry Popsicles with Pomegranate Arils

Helena and her popsicle

Here’s another recipe for more frozen happiness.  I particularly love these popsicles not just for their exotic flavor but for their texture.  I hope you do too.  Tomorrow, I’ll do a popsicle recipe without cream.  It’s just that I’ve had it on hand and it is so good.

Ingredients:

1/2 cup coconut water

1/2 cup sweetened condensed milk

1/3 cup cream

1/2 cup finely shredded coconut

1/2 cup fresh raspberries

1/2 cup pomegranate arils

Method:

In a large bowl, whisk all ingredients together except for the pomegranate arils.  Make sure to mash the raspberries until they go pulpy.  Divvy up the pomegranate arils amongst your molds.  Then pour the coconut mixture on top and place your pops in the freezer.  Give them at least 4 hours to freeze fully.

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9 thoughts on “Creamy Coconut Raspberry Popsicles with Pomegranate Arils

  1. are these recipes from your new Vietnamese cookbook, too, or are you riffing here? I love that you have pictures now! You must be eating a lot of popsicles 🙂

    • These are my own. If they were from the book or if they were anyone else’s I would tell you. London is having a ridiculous heat wave and everyone is wilting. But daily popsicles seem to help. And since Helena is teething she’s really fond of them. Bless. She’s 19 months old and still only has 8 teeth!

  2. Anything with pomegranate in it, automatically makes you sound fancy. So I will make this and gufaw at people. Oh and side note, I also eat my popsicles the same way as that picture.

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