Raspberry-Mango Popsicles

• Produce

  • 1 tsp Lime, zest
  • 1 1/4 cups Mango
  • 1 3/4 cups Raspberry

• Canned Goods

  • 13 1/2 oz Coconut milk, full-fat

• Condiments

  • 2/3 cup Honey
  • 1 tsp Lime juice

• Baking & Spices

  • 2 pinch Salt

• Beer, Wine & Liquor

  • 1 tbsp Rum, White

Found on tutti-dolci.com

Description

Ingredients

• 6.75 ounces full fat coconut milk (half of a 13.5 oz can)
• 1/3 cup honey
• pinch of salt
• 1/2 Tbsp white rum
• 1 1/4 cups raspberries
• 6.75 ounces full fat coconut milk (half of a 13.5 oz can)
• 1/3 cup honey
• 1 tsp lime zest
• 1 tsp lime juice
• pinch of salt
• 1/2 Tbsp white rum
• 1 1/4 cups diced mango
• 1/2 cup raspberries, sliced

Directions

• For the raspberry layer, combine coconut milk, honey, salt, white rum, and raspberries in a food processor and process until smooth. For the mango layer, combine coconut milk, honey, lime zest, lime juice, salt, white rum, and mango in a food processor and process until smooth.
• Use a liquid measuring cup to fill each mold with a layer of raspberry mixture; freeze for 20 minutes. Top with sliced raspberries; use a liquid measuring cup to fill each mold with a layer of mango mixture; freeze for 20 minutes. Top with remaining raspberry mixture and freeze for 45 minutes, then insert popsicle sticks and freeze overnight. To unmold, let popsicles stand at room temperature for 5 minutes. Carefully remove from molds and serve.

Nutrition