Donna Hay: Basics To Brilliance Kids

If you're looking for a fresh afternoon snack this summer, try these dairy-free coconut popsicles made with real lime and raspberries.


  • Pine lime (makes 8)

  • 1 x 400ml can coconut cream

  • 1/3 cup (80ml) maple syrup

  • 1½ cups (225g) chopped fresh pineapple

  • 1 tablespoon lime juice

  • 1 teaspoon finely grated lime rind

  • Rasperry coconut (makes 8)

  • 1 x 400ml can coconut cream

  • 1/3 cup (80ml) maple syrup

  • 125g raspberries

  • You will need:

  • Popsicle moulds x 16, if you are making both recipes

  • Popsicle sticks x 16


  • Pine lime:

  • 1.

    Place the coconut cream and maple syrup in a blender. Add chopped pineapple, lime juice and lime rind. 

  • 2.

    Blend until smooth. 

  • 3.

    Divide mixture between 8 popsicle moulds. Insert popsicle sticks and freeze until solid (around 3 hours or so). 

  • Raspberry coconut:

  • 1.

    Place coconut cream and maple syrup in a jug and stir well to combine. 

  • 2.

    Chop raspberries in half and divide them between 8 popsicle moulds. 

  • 3.

    Pour the coconut mixture into the moulds, insert the popsicle sticks and freeze until solid. 


Tip: To help release the frozen pops more easily, dip the base of the moulds into warm water for 10 seconds.

For more recipes like this, pre-order your copy of Donna Hay's new cookbook, 'Basics to Brilliance Kids' at or from your favourite book store.



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