A dairy-free fermented coconut ice cream pop using fresh raspberries
- 2 cups coconut kefir
- 2 cups raspberries (fresh or frozen)
- 2 Tbsp honey (or more to taste)
- Blend coconut kefir and raspberries together with the honey.
- Transfer to popsicle molds and set in freezer for 3-4 hours.
- To remove, run under slightly warm water for 10-15 seconds.
- Prep Time: 5 mins
- Cook Time: 4 hours
- Category: Dessert