One of the things at the top of my summer bucket list was to make popsicles. Check! Popsicles are such a quinessential summer food and yet it’s been years since I’ve eaten one. Lately, the blogging world has just been exploding with homemade popsicle recipes. (You may have noticed I’ve been pinning a lot of popsicles lately!) I bought a popsicle mold on Amazon last week and these white chocolate raspberry popsicles were born.
These popsicles are sweet, creamy, and oh so perfect for making this weekend. The yogurt added just a hint of tartness that I really liked in these. For the white chocolate, I used baking squares rather than white chocolate chips. I found the squares have actual cocoa butter while the chips often don’t. Either version should still work well in this recipe, however the chips may just give you a sweeter popsicle in the end. Driscoll’s provided me with some coupons for their raspberries which I used for these. Their raspberries were so flavorful!
- 6 ounces red raspberries (I used Driscoll's)
- 3 ounces white chocolate
- 1 can full fat coconut milk
- ½ cup plain yogurt (or vanilla for sweeter popsicles)
- Place white chocolate and coconut milk in a medium saucepan and gently heat on the stovetop.
- Stir frequently and continue cooking until the white chocolate has completely melted. Set aside.
- Pour the red raspberries into a small bowl and gently mash them with the back of a spoon against the sides of the bowl. (You want to release some of the juice.)
- Stir the yogurt into the slightly cooled coconut milk and chocolate mixture. Add the raspberry mush and stir once or twice.
- Pour into a popsicle mold and freeze for 30-40 minutes. Add sticks to popsicle mold and then freeze solid.
Driscoll’s compensated me for the recipe provided in this post. Recipe and opinions are all my own.