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Raspberry Cream Popsicles

These raspberry and cream popsicles are dairy-free, totally creamy and packed with REAL raspberries. Plus they are rolled in freeze dried raspberries and pistachios. So that's cool.
Course Dessert, Sweet Thangs
Cuisine American
Prep Time 2 days
Cook Time 5 minutes
Total Time 2 days 5 minutes
Servings 6
Author Brewing Happiness


  • 1 cup cashews, soaked overnight
  • 1 can coconut cream, refrigerated overnight (sub full fat coconut milk)
  • 1 cup fresh raspberries
  • 3 tablespoons maple syrup
  • 1 tablespoon beet juice (for color)
  • 1 teaspoon vanilla extract
  • 1/4 tsp salt
  • 1 cup yogurt, greek yogurt or thick coconut yogurt will work
  • 1 cup freeze dried raspberries
  • 1 cup roasted and salted pistachios


  1. Drain your soaked cashews. Drain the water and scoop out the thick white coconut cream from your refrigerated can. Add cashews and coconut cream to a blender or food processor.
  2. Add in maple syrup, beet juice, vanilla extract, and salt to the blender. Blend until very smooth.
  3. Divide your fresh raspberries between 6 popsicle molds. Pour the cream into each mold, shaking or tapping the mold occasionally to get the liquid to sink to the bottom.
  4. Once filled, add on popsicle sticks and refrigerate over night.
  5. Add freeze dried raspberries and pistachios to a bowl, and hit with something heavy to crumble it into pieces. Add this mixture to a plate or a wide, shallow bowl.
  6. Run the popsicle molds under warm water until the popsicle can slide out. Dip the tip of each popsicle into your yogurt, and press the yogurt into the raspberry/pistachio crumble.
  7. Lay each popsicle onto a cookie sheet covered in parchment paper. Do this for all popsicles. Freeze for another 2-4 hours.
  8. EAT UP!