FEATURED RECIPE :

Ingredients: 

  • 1 3/4 cup (1 can/15oz/395ml) coconut milk (light or regular)

  • 2 tablespoons sugar (honey, agave, maple or stevia)

  • 1 cup raspberries

Directions:

  1. Whisk together the coconut milk and sugar

  2. n your mold, add 1-2 @hippieorganics organic raspberries.

  3. Add the coconut milk mixture milk leaving 1/2 inch to add 1-2 additional raspberries.

  4. Cover the mold, add the sticks and freeze for at least 5 hours or overnight. The ice pops will be good to keep in the freezer for up to 6 weeks

 

TIP: Run the molds under warm water to loosen up the popsicles.

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