Raspberry Coconut Kiwi PopsiclesWhat’s your favorite thing about summer – besides the sunshine?

For us it would have to be cold desserts, so when we heard that Billy over at Wit & Vinegar was organizing year two of Popsicle Week – an entire week dedicated to pretty-looking frozen stuff on sticks across the blogosphere – we knew we had to get in on all the ‘sticky’ fun.

Raspberry and coconut already work brilliantly together, and when paired up with fresh kiwi, the trio is a knock-out flavor punch. Tart, rich and velvety smooth, these babies will surely satisfy your summer sweet tooth (and keep you super cooooool, too).

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An ode to Summer. Give this recipe a try next time you’ve got some fruit you need to use up at home!

Raspberry Coconut Kiwi Popsicles

Raspberry Coconut Kiwi Popsicles


  • 2 pints Raspberries
  • 5 Kiwis
  • 1 can Coconut Cream
  • 1 Lemon (juice and zest)
  • 2 tbsp Sugar
  • 1 tbsp honey


  1. Puree raspberry with sugar, juice of half a lemon, and the zest of the entire lemon.
  2. Puree kiwi with honey and juice of half a lemon.
  3. Separate coconut cream from water, and whip until slightly soft peaks appear. Do not over whip, or the mixture will become too difficult to work with.
  4. Gently fold raspberry mixture into whipped coconut. Transfer to popsicle molds, and fill until about 1/3 to top. Insert popsicle sticks and top with kiwi puree until full.
  5. Freeze overnight, and allow to sit at room temperature about 2-3 minutes before serving.