Creamy Raspberry Coconut Popsicles

Ramadan days are flying by, and that means time for Eid prep! This week I’m sharing a few fun and easy dessert recipes that you can easily make in time for your friends and family for the joyous celebration of Eid. Be on the lookout for super yummy recipes including today’s creamy raspberry coconut popsicles, chai spiced cookies, mango mousse trifle, cappuccino hazelnut cupcakes, and finally, a decadent layered coconut cake!

I’m excited to share these recipes- for our family, desserts are a huge must for celebrating Eid. Usually, we do traditional desserts like baklava or kheer (rice pudding). This year, I wanted to simplify things a little and switch it up with a variety of desserts.

Today’s creamy raspberry coconut popsicles are perfect for this heat. They’re a fun treat for post-Eid prayers. And trust me when I say this, both kids and adults will love them.

I love this recipe because it’s pretty much refined-sugar free, made with clean ingredients and is dairy free too if you are into that sort of thing. I sweetened these creamy raspberry coconut popsicles using maple syrup and some coconut sugar. The natural sweetness of coconut milk and the sweet/tart combo of the raspberries made a fantastic combination.

This was my first “cold dessert” post, and I have to say…it was pretty challenging timing the pictures with the melting of the popsicles. The recipe turned out great and I’ll definitely be making these again. My 2-year old loved them, by the way. They’ll make a great treat on Eid day or any other summer day!

Read on for the full recipe!

Creamy Coconut Raspberry Popsicles

20 minutes

20 minutes

Category: dessert

Yield: 6

Slightly sweet, creamy and tart popsicles to satisfy a sweet tooth on a hot day.


  • 1 can coconut milk, full fat
  • 3/4 cup frozen raspberries, slightly thawed
  • 1/4-1/2 cup maple syrup
  • 1/2 tsp vanilla extract


  1. Shake the can of coconut milk before opening. Stir in maple syrup (I used a little over 1/4 cup) and the vanilla extract. Set aside.
  2. Blend the raspberries in a blender until pureed. You may strain this to remove the seeds if you wish. Add 2-3 tbsp maple syrup to slightly sweeten (this is optional).
  3. In popsicle molds, divide the raspberry puree evenly. Add the coconut milk evenly on top of the puree.
  4. Freeze for at least 5-6 hours before serving.


For a creamier popsicle, stir together both the coconut milk and raspberry puree. For a swirled look, follow the directions above.


  1. Teyebeh Bashir says:

    Jazakum allahu khairan! My son has a dairy allergy so I will definetly make these for him. How long do you think they will last in freezer? Also what kind of popisicle mold would you recommend? And I love that this is a non-sugar recipe 🙂

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