These Coconut Blue Raspberry Popsicles are a bright, refreshing frozen treat perfect for hot days. They’re quick and easy to make, light on calories, and come in at just 50 kcal (roughly 3 WW points) per popsicle on my plan.
These blue raspberry ice pops are especially popular in summer, but they’re a delightful treat any time of year.
[feast_advanced_jump_to]
The idea for these popsicles came from my Creamy Coconut Blue Raspberry Slushies, which have been very popular on Pinterest. I decided to turn that creamy slush into a frozen pop for an easy, kid-friendly dessert that’s also great for celebrating holidays like the 4th of July.
🥘 Ingredients
I use a blue raspberry martini mix for convenience and flavor. To keep the popsicles lighter, I combine the mix with light coconut milk and sparkling water. The coconut extract enhances the coconut note without adding fat, while frozen raspberries add color and texture. Finish with unsweetened coconut flakes and blue sprinkles for a festive look.
For these popsicles you’ll need:
- light coconut milk
- sparkling water (lemon or lime)
- blue raspberry martini mix
- frozen raspberries
- coconut extract
- unsweetened coconut flakes
- blue sprinkles
*See the recipe card below for quantities.
These red, white, and blue popsicles are great for summer celebrations. They’re non-alcoholic, so they’re suitable for both kids and adults. They’re fun to make and even more fun to eat—my kids loved them!
🔪 Instructions: How to Make Blue Raspberry Popsicles
These come together in just a few simple steps. Whisk the liquids, add raspberries, pour into molds, and freeze. For best results, freeze the filled molds for an hour or two before inserting sticks so they stay upright, unless you use a mold that holds sticks in place.
💭 Top tip
Loosen popsicles with cold water, not hot: Instead of using warm water to remove popsicles from molds, run the molds under cold water to gently release them. It works well without melting the edges.
🍽 Equipment
You’ll need popsicle molds. Any mold will do, but stainless steel molds tend to perform and last better than many plastic options. Choose molds that let you insert sticks after a short initial freeze for the most even results.
When the weather heats up and you’re craving a cool treat, give these Coconut Blue Raspberry Popsicles a try — they’re simple, festive, and delicious.
❔ Frequently Asked Questions
The blue raspberry flavor comes from a fruit related to the raspberry family, often associated with the white bark raspberry (Rubus leucodermis). The actual fruit is not bright blue; the vivid blue color comes from food coloring used in the flavoring. The berry itself can be reddish-purple to deep bluish-purple when ripe, but it’s the coloring that creates the iconic blue raspberry look.
⭐ Reviews
Did you make this recipe? Please rate it below.
📋 Coconut Blue Raspberry Popsicle Recipe
Equipment
-
popsicle mould
Ingredients
- ⅔ cup lite coconut milk
- 1 cup sparkling water
- 1 cup blue raspberry martini mix
- 1 cup frozen raspberries
- ½ teaspoon coconut extract
Garnish
- unsweetened coconut flakes
- blue sprinkles
Instructions
-
Whisk all ingredients together except the frozen raspberries.
-
Pour the mixture into popsicle molds, dividing evenly among eight molds.
-
Add frozen raspberries, gently pushing them into the molds so each popsicle gets some fruit.
-
Freeze for about 8 hours or overnight.
Garnish
-
To serve, loosen popsicles by running the molds under cold water. Wet the top of each popsicle, roll or dip in blue sprinkles, then sprinkle on unsweetened coconut flakes. Serve immediately.