Keto Raspberry Coconut Popsicles – All Day I Dream About Food

These Raspberry Coconut Cream Popsicles are a refreshing treat that’s both dairy-free and keto-friendly. They take only five simple ingredients and just minutes to make. Perfect for summer, these sugar-free popsicles are a delicious way to cool down while staying on track!

When it comes to summer refreshment, nothing beats a cold, creamy popsicle. It’s astonishingly easy to make them sugar-free, and I have quite a number of keto popsicle recipes to back me up on that score. These easy raspberry coconut popsicles are one of my summer favorites.

With the bright tang of fresh raspberries and the richness of coconut cream, they offer the perfect balance of flavor and texture. And they’re totally dairy-free.

If raspberries are your jam, be sure to check out my sugar-free sorbet and keto protein shake recipes as well.

I created this recipe a long time ago for the Swerve website. I was still living in Boston at the time so it was well over ten years ago now. But Swerve has changed hands and changed formulas, and they took all of my recipes off their website. Which means I get to add them back here on All Day I Dream About Food.

This recipe may have been one of my first forays into using coconut cream. It worked so well for these popsicles, and I have used it in many other dairy free recipes such as Keto Flourless Chocolate Cake. I always make sure to have a few cans in the cupboard now!

Ingredient Notes

• Coconut cream: This is the thick part from a can of coconut milk. Some brands sell just the coconut cream, which has less of the thin coconut water. Be careful not to purchase “cream of coconut”, which is sweetened with sugar.
• Sweetener: I use a mix of erythritol and allulose for a creamy texture.
• Coconut extract: This adds more coconut flavor, but you can use vanilla extract if you prefer.
• Frozen raspberries: The berries need to be frozen for the right consistency. Read more in the Tips for Success.

Overview: How to Make This Recipe

1. Separate the coconut cream: Turn the chilled coconut milk can upside down and open. Pour off the coconut water into a cup or bowl.
2. Beat the coconut cream: Add the powdered sweetener and the coconut extract to the coconut cream and beat until the mixture holds soft peaks. A little of the reserved coconut water can help it beat more smoothly.
3. Purée the berries: Blend the frozen berries with the allulose and water until smooth.
4. Swirl together: Add the berry mixture to the coconut and swirl together but don’t fully combine.
5. Freeze: Pour into popsicle molds and push popsicles sticks halfway into each mold. Freeze until firm, about 6 hours.
6. Unmold: Carefully run the hot water over the outside of the popsicle you want to release for 5 to 10 seconds. Gently tug on the stick until it comes out.

Tips for Success

Even if you are using cans of coconut cream that doesn’t have a lot of watery liquid, make sure to refrigerate it overnight. It will only beat into soft peaks if it’s very well chilled.

Make sure you use frozen raspberries for this recipe. Fresh berries make the puree too watery and it won’t make nice swirls with the coconut mixture. If you have fresh berries, you can spread them out on a tray and freeze them for a few hours. I love to use my own garden berries for this recipe!

Sweeteners: You can use your preferred sweeteners here, with some caveats. I like a mix of erythritol and allulose because they are firm but not icy. Using all erythritol can make them a little too hard, and using all allulose will make them take longer to freeze and firm up properly.

You can also use high intensity sweeteners such as stevia or pure monk fruit. But again, they may end up a bit too hard. This can easily be remedied by letting them sit out for a few minutes before serving.

More keto popsicle recipes

Raspberry Coconut Cream Popsicles

Servings: 8 popsicles

Prep Time 15 minutes mins

Total Time 6 hours hrs 15 minutes mins

These Raspberry Coconut Cream Popsicles are a refreshing treat that’s both dairy-free and keto-friendly. They take only five simple ingredients and just minutes to make. Perfect for summer, these sugar-free popsicles are a delicious way to cool down while staying on track!

• 1 14- oz (425.24 g) can full fat coconut cream
• 1/4 cup (50 g) powdered erythritol sweetener
• 1/2 tsp coconut extract
• 10 ounces (283.5 g) frozen raspberries
• 2 tbsp (20.29 g) allulose sweetener
• 1/3 cup (78.86 ml) water

Cook ModePrevent your screen from going dark

• Turn the chilled coconut milk can upside down and open. Pour off the coconut water into a cup or bowl.

• Scoop the coconut cream into a medium bowl and add the powdered sweetener and the coconut extract. Beat until mixture holds soft peaks. If your coconut cream is too thick to beat properly, add a tablespoon or so of the reserved coconut water to thin it out just a bit.

• In a blender, combine the frozen berries with the allulose and water. Puree until smooth.

• Add the berry mixture to the coconut cream mixture and swirl together but don’t fully combine.

• Divide half of the mixture between 8 popsicle molds. Tap the molds on the counter to release any air bubbles, then fill with remaining mixture and tap again.

• Push wooden popsicles sticks about halfway into each mold and freeze until firm, about 6 hours.

• To release the popsicles, heat some water in a kettle. Carefully run the hot water over the outside of the popsicle you want to release for 5 to 10 seconds. Gently tug on the stick until it comes out.

Storage Information: Store the popsicles in a covered container in the freezer for up to 3 months. 

Serving: 1popsicle | Calories: 118kcal | Carbohydrates: 5.6g | Protein: 1.4g | Fat: 10.1g | Saturated Fat: 9.4g | Fiber: 2.3g