# What You'll Need:
→ Fruit Layer
01 - 2 cups fresh or frozen raspberries
02 - 2 tablespoons honey or maple syrup
03 - 1 tablespoon lemon juice
→ Coconut Layer
04 - 1 can (13.5 oz) full-fat coconut milk
05 - 2 tablespoons honey or maple syrup
06 - 1 teaspoon pure vanilla extract
07 - Pinch of salt
# Directions:
01 - Combine raspberries, honey or maple syrup, and lemon juice in a blender. Blend until smooth, then taste and adjust sweetness if necessary.
02 - In a mixing bowl, whisk together coconut milk, honey or maple syrup, vanilla extract, and salt until smooth and fully combined.
03 - Spoon about 1 to 2 tablespoons of raspberry puree into the bottom of each ice pop mold.
04 - Pour the coconut mixture over the raspberry layer, filling the molds to the top. For a marbled effect, gently swirl with a skewer or knife.
05 - Insert sticks into the molds and freeze for at least 4 hours until solid.
06 - Run molds briefly under warm water to release the ice pops gently. Serve immediately.