Makes 8 Popsicles


● 300ml coconut milk
● 1 tbsp maple syrup or sweetener of choice
● 2 cups (approx 45) fresh lychees, peeled & seeded
● ½ cup fresh or defrosted frozen raspberries


1. Roughly chop 16 fresh lychees into small 1 cm pieces. Set aside.

2. Add raspberries to a blender and puree. Divide evenly between 8 x 80ml popsicle moulds together with the chopped fresh lychees.

3. Add coconut milk, maple syrup and remaining lychees to the blender and process until smooth. Pour into popsicle moulds all the way to the top.

4. Take a butter knife or popsicle stick and swirl the raspberry puree and fresh lychees together with the coconut mixture.

5. Insert popsicle sticks and freeze for 4–5 hours or until frozen. Remove from the moulds and serve

1. You may need to run moulds under warm water for a few seconds to loosen the frozen popsicles.

2. Raspberries may be blended together with the coconut mixture, however, I recommend leaving the pieces of chopped lychees.

Created by Marie Duong for Australian Lychees