Simple, practical, and full of everyday flavour, Coconut Raspberry Protein Popsicles is a World snack made with can of coconut milk, maple syrup, and Kashi GOLEAN Vanilla Vinyasa Powdered Shake in about 490 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 490 minutes
  • Cook time: Not specified
  • Total time: 490 minutes
  • Yield: 8
  • Category: Snack
  • Cuisine: World

Ingredients

  • 13.5 oz can of coconut milk
  • 2-3 tablespoons maple syrup
  • 2 tablespoons Kashi GOLEAN Vanilla Vinyasa Powdered Shake
  • 30-35 raspberries
  • 1/2 cup semi-sweet chocolate chips
  • 1.5 tablespoons coconut oil

Method

  1. Mix coconut milk, maple syrup and Kashi GOLEAN Vanilla Vinyasa Powdered Shake in a blender or food processor.
  2. Pulse till it's all combined and mixture is totally smooth.
  3. Pour the mixture into the popsicle molds, placing raspberries in between.
  4. Cover and freeze for 30 minutes. After 30 minutes take out the popsicles and insert popsicle stick in each of the mold.
  5. Return the mold to the freezer and freeze overnight or until the popsicles are completely set.
  6. Once set, place the popsicle mold under warm water for 30-40 seconds and pull gently.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.