PREP TIME
TOTAL TIME
Author: Chelsea Lords
Serves: 7-9
INGREDIENTS
- 2 tablespoons truvia baking blend, separated (or sub another sweetener)*
- 1 (13.66 fl. ounces) can full-fat coconut milk
- 4 tablespoons honey, separated
- 1 package (12 ounces) frozen raspberries
- 1 large ripe banana
- 2 teaspoons lime zest
- 5 tablespoons fresh lime juice
INSTRUCTIONS
- Place the truvia baking blend in a food processor and process for 1-2 minutes or until a very fine grain. Set aside.
- Combine the coconut milk with 2 tablespoons honey and 1 tablespoon of the truvia. Stir together and then remove 1/3 of the can from the rest.
- In a blender, combine the rest of the coconut milk mixture, the frozen raspberries, remaining 2 tablespoons honey, remaining 1 tablespoon of truvia, the large banana, lime zest, and lime juice. Blend until smooth.
- Pour the reserved 1/3 of the coconut mixture evenly among 7-8 popsicles. Freeze for 10-15 minutes. Pour the raspberry mixture evenly on top of the coconut mixture. Freeze for another 15 minutes and then add in the popsicle sticks.
- Freeze overnight or until solid.
- When ready to enjoy a popsicle, place the mold under warm water for about 15 seconds and the popsicle should come right out.
- Enjoy immediately.
NOTES
If you don't care about having two different colors, just blend together all of the ingredients at once and pour into the molds. *If not using truvia baking blend, note that it is very concentrated. For regular white sugar use 1/4 cup.
