Raspberry coconut yoghurt pops

Raspberry coconut yoghurt pops

The Sugar Hit!
500 ml mixture
Chris Middleton

Swirls get the girls. I just invented that saying. Because I can’t speak for everyone, I’m going to downgrade it to swirls get this girl, because I cannot resist a swirl, a ripple or a striation of any kind. So even though these pops are not as indulgent as, say, my Blackberry tres leches cake, which also features a ripple, they still feel like an absolute treat when you pull them out of the freezer. The creamy coconut yoghurt, tangy lime and sweet raspberries are perfect together and these popsicles will only take you 5–10 minutes to make. So what’s the hold-up?


Quantity Ingredient
150g frozen raspberries, defrosted
1/2 lime
60g icing sugar
375g coconut yoghurt
1 teaspoon vanilla bean paste


  1. Put the raspberries in a food processor or blender. Squeeze in the lime juice. Add half the sugar and blitz everything to a purée. I like to pass the purée through a sieve to remove the seeds, but it’s up to you.
  2. Put the coconut yoghurt, the rest of the sugar and the vanilla bean paste in a separate small bowl and stir together.
  3. Layer the yoghurt and raspberry mixtures into popsicle moulds and place in the freezer to chill. After about 30 minutes, pop in your popsicle sticks and leave for another 4 hours at least to freeze solid.
  4. To remove the popsicles from the moulds, you may need to dip your moulds into warm water for 10–15 seconds.


  • The number of popsicles this will make depends on the size of your moulds. To see how much you’ll need, fill your moulds with water, then tip the water into a measuring pitcher. This recipe makes 500 ml mixture, so if you need more, just scale everything up.
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