15 oz. coconut milk
1 1/4 cup frozen or fresh raspberries
1 t vanilla extract
1/4 – 1/2 cup maple syrup depending on how sweet you want them (we used closer to a 1/2 cup)
You are also going to need popsicle molds (here are the ones I have).
I bought mine at Bed Bath and Beyond but I know Amazon has a much wider variety.
Mash up raspberries. Add the rest of the ingredients and mix together.
Adjust sweetness if necessary. Remember, the sweetness mellows out as they freeze. Pour into your molds and put in freezer for 30 minutes. After 30 minutes put the holding sticks in place and continue freezing for 3-4 more hours. When they’re ready to eat, run them under room temperature water and then remove them from the molds.