Wow. It’s so hot in LA. I just got back from a little Labor Day trip over to Vancouver. My boyfriend (John) and I did a lot of activities. We went whale watching where we were basically on a boat that drove the Seattle and back where we saw Orcas in America. So that was funny. We went fishing for Salmon and didn’t catch anything, which was a bummer. We ate food, met internet friends (Hi Sheena!), and rode bikes. It was such great weather most of the time. Then I come home to this gross hotness that is LA. Ugh. Not fun at all. Where I grew up (Boise) we had quite the hot summers as well. Popsicles from Costco were always in the freezer, especially the yogurt kind. My favorite. Some people don’t like the texture as much (ahehm Jenny), but I freaking love it! These Raspberry and Coconut popsicles make a wonderful creamy frozen treat. The coconut we used is shredded so it doesn’t get break your teeth hard when it’s frozen. You could also sub out the raspberries for something else if you prefer. Keep cool!
Hungry for more?
- 10-12 popsicle sticks
- 1 (13.5 fl. ounces) can light coconut milk
- 4 cup fresh raspberries
- ½ cup honey
- ½ cup Greek yogurt
- ½ cup superfine sugar
- 2 limes, zested and juiced
- ¼ cup shredded coconut
- Place all ingredients except shredded coconut into a blender and blend until smooth. Stir in coconut until well blended.
- Pour mixture into popsicle molds and freeze for about 1 to 2 hours. Once mixture has partially frozen, insert popsicle sticks into popsicles, about ¾ of the way in, and continue to freeze for 3 to 4 hours or until popsicles are frozen solid.
- To un-mold, fill a large, wide bowl with hot water and dip filled molds into water for 20-30 seconds or until popsicles are loose enough to remove from popsicle molds. Serve immediately.