Go Back
+ servings


Super healthy raw, vegan, gluten free creamy ice pops that taste divine! Cool off with  refreshing berries and coconut cream popsicles.
Portata Dessert, Ice cream
Cucina Vegan Raw Glutenfree
Porzioni 6 -8
Chef Beauty Food Blog


popsicles molds, wooden sticks

  • 13.5 oz full fat coconut milk refrigerated for at least 24 hours
  • 2 + 1/2 cups mixed fresh berries
  • 3 tbsp + 1 tsp coconut oil melted (or 1/2 cup coconut flakes)
  • 2 tbsp maple syrup agave or stevia
  • 1/2 lemon zest
  • 1/4 tsp vanilla extract
  • 2 tbsp ground pistachios optional


  • Combine coconut milk, coconut oil, maple syrup or other sweetener, lemon zest and vanilla stirring with a whisk. If using coconut flour or flakes, blend for a few seconds with a blender.
  • Clean and chop all the berries and cut strawberries into very thin slices.
  • For the marbled effect: Combine 2-3 tablespoons coconut cream with 5-6 mashed blueberries or raspberries to obtain the desired color. (See notes)°
  • Add 2 cups berries in the remaining coconut cream and mix gently so as not to break the fruit.
  • Pour the mixture into molds, alternating the creams accordingly to your taste.
  • Add the remaining berries pushing them towards the sides of the mold.
  • Sprinkle with chopped pistachios, insert wooden sticks into the molds and store in the freezer.
  • Freeze at least 4-6 hours before serving.


To create the colored layer, blend or simply crush with a fork a few raspberries or blueberries with coconut milk.