These Raspberry Coconut Ice Pops are quick to prepare and perfect for Valentine’s Day or any time you want a pretty, sweet treat. Unlike some traditional coconut ice recipes that can take longer to set, this version firms up faster while still delivering the classic creamy, coconut texture and a vibrant raspberry layer. If you’re short on time, simply cut the mixture into squares and wrap them individually — they make a lovely, homemade gift.
VALENTINE’S RASPBERRY COCONUT ICE POPS
| Serves | 20 |
| Prep time | 4 hours, 40 minutes |
| Meal type | Dessert, Snack |
| Misc | Child Friendly, Pre-preparable, Serve Cold |
| Occasion | Valentine’s Day |
INGREDIENTS
- 397 g tin of sweetened condensed milk
- 500 g icing (confectioners’) sugar, sifted
- 400 g desiccated coconut
- 8 large raspberries (fresh)
- Small wedge of white chocolate (to secure lollipop sticks)
NOTE
These sweet coconut ice heart pops combine creamy coconut and bright raspberry for a charming, homemade Valentine’s gift. They are simple to prepare, visually appealing, and can be made ahead of time.
DIRECTIONS
| 1. | |
| Line a 9″ square silicone tray or an equivalent cake tin with baking parchment so the coconut ice can be removed easily once set. | |
| 2. | |
| In a large bowl, combine the condensed milk, sifted icing sugar and desiccated coconut. Use a sturdy spatula to mix — the mixture will be thick and dense. Continue until all ingredients are fully incorporated and the mixture holds together when pressed. | |
| 3. | |
| Divide the coconut mixture into two equal portions. One portion will remain plain (white) and the other will become the raspberry layer. | |
| 4. | |
| Place the raspberries in a small bowl and mash them with a fork until smooth. Fold the mashed raspberries thoroughly into one half of the coconut mixture until the color and flavor are evenly distributed. | |
| 5. | |
| Press the plain white coconut mixture firmly and evenly into the bottom of the prepared tray. Use the back of a spoon or spatula to compact it so the layer is solid and flat. | |
| 6. | |
| Spoon the raspberry coconut mixture over the white layer and press down gently to create an even top. Smooth the surface so the two layers adhere to each other. | |
| 7. | |
| Chill the tray in the refrigerator for at least 2–3 hours to allow the coconut ice to firm up. This makes cutting or stamping out shapes much easier. | |
| 8. | |
| Use a heart-shaped cutter to cut out hearts. If your cutter isn’t very deep, you may need to cut around the shapes with a knife to fully release them from the tray. | |
| 9. | |
| Return the cut hearts to the fridge for at least 30 minutes to firm further before adding sticks. | |
| 10. | |
| Melt the small wedge of white chocolate. Dip the tip of each lollipop stick into the melted chocolate, then insert the stick into the base of each heart. The melted chocolate helps secure the stick in place—placing it through the raspberry layer can be easier because that layer is slightly softer. | |
| 11. | |
| Chill the finished pops for at least 1 hour to set the chocolate and stabilize the treats. Finish with a decorative ribbon or place them in small cellophane bags for gifting. | |
Tips: Work on a chilled surface if your kitchen is warm so the coconut ice stays firm while you shape it. If you prefer simpler gifting, press the mixture into the tray, allow it to set fully, and cut into squares to wrap individually. Store the finished coconut ice pops refrigerated in an airtight container until ready to serve.