If you're looking for a fresh afternoon snack this summer, try these dairy-free coconut popsicles made with real lime and raspberries.
Place the coconut cream and maple syrup in a blender. Add chopped pineapple, lime juice and lime rind.
Blend until smooth.
Divide mixture between 8 popsicle moulds. Insert popsicle sticks and freeze until solid (around 3 hours or so).
Place coconut cream and maple syrup in a jug and stir well to combine.
Chop raspberries in half and divide them between 8 popsicle moulds.
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 donnahay.com.au or from your favourite book store.
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