Coconut Berry Ice Pops - cooking recipe

Ingredients

11 oz frozen raspberries
1/2 cup sugar
2 cups heavy cream
2 cups coconut cream
16 None ice pop sticks

Preparation

Place raspberries and sugar in a medium saucepan on medium heat. Stir until sugar dissolves. Bring to a boil. Reduce heat to low and simmer, uncovered, about 5 mins or until mixture thickens slightly. Transfer to a small bowl and refrigerate until cold.
Meanwhile, beat cream in a large bowl with an electric mixer until firm peaks form. Add coconut cream, beat only until combined.
Fold in raspberry mixture until rippled through. Spoon mixture into ice pop molds; insert stick. Freeze for 4 hours or until firm.
Remove ice pops from freezer. Let stand for 5 mins before removing from molds.