Coconut Berry Ice Pops

1. 1

   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.

2. 2

   Meanwhile, beat cream in a large bowl with an electric mixer until firm peaks form. Add coconut cream, beat only until combined.

3. 3

   Fold in raspberry mixture until rippled through. Spoon mixture into ice pop molds; insert stick. Freeze for 4 hours or until firm.

4. 4

   Remove ice pops from freezer. Let stand for 5 mins before removing from molds.

* Per serving · 4 servings · Values may vary.

No additional tips available.