Raspberry Lime Coconut Creamsicles


Raspberry Lime Coconut Creamsicles

1 can full fat coconut milk

1 cups raspberries

2 tbsp honey

1 tsp vanilla

3/4 cup organic limeade (I use Santa Cruz because it’s easy to find)

1. Puree your berries with limeade and set aside

2. Puree your coconut milk (usually the hard cream and water separate so this just turns it back into milk, then whisk in the honey and vanilla. Taste to make sure it’s a good sweetness for you

3. In creamsicle trays layer the cream with the strawberries and then use a fork to swirl it around a bit so they mix

4. Freeze for about 4 hours


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