Dessert / American
Raspberry Coconut Yogurt Pops
Raspberry swirls run through creamy coconut-yogurt ice pops with lemon and vanilla. Prepare the molds ahead and freeze until firm.
By Vegetarian Recipes Kitchen · Updated
- Prep
- 15 minutes
- Cook
- 0 minutes
- Total
- 6 hours 15 minutes
- Serves
- 6
Gather your ingredients
Everything you need.
Let's cook
Step by delicious step.
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Mash raspberries with lemon juice and half the maple syrup.
Stir yogurt with vanilla and remaining syrup.
Layer yogurt and raspberry mixture in six ice-pop molds and swirl gently with a skewer.
Insert sticks and freeze for at least 6 hours; freezing is additional to active preparation. Run molds briefly under warm water to release.
0 of 4 steps complete
A little kitchen know-how
- Leave a little room at the top of each mold for expansion.
Make it yours & keep it well
Use soy yogurt instead of coconut yogurt for a different plant-based base.
Storage: Keep frozen for up to 2 months.
A little more kitchen know-how
Cooking guides for this recipe
- Egg and Dairy Substitutes for Everyday Cooking
Learn why a yogurt alternative’s texture and nutrient profile are separate considerations.
Estimated nutrition per serving
140 kcal
Approximate figures; brands, portions and substitutions change the result.
Good things to know
How should I store leftovers?
Keep frozen for up to 2 months.
Can I adapt this plant-based recipe?
Use soy yogurt instead of coconut yogurt for a different plant-based base.
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