Raspberry Coconut Popsicle

This recipe makes one, but why not quadruple the recipe and fill an entire popsicle mould so that you’ll got these on hand for hot days. I use frozen raspberries to begin because they’ll release more juice into the coconut milk.

Prep Time
5 minutes
Cook Time
5 minutes
Serves 1
Keto Raspberry Coconut Popsicle


Step 1. Heat the coconut milk, protein powder and sweetener (approx. 2 tsp) gently in a saucepan until powders have completely dissolved.

Step 2. Meanwhile, microwave raspberries until fruit is soft and have released juice.

Step 3. Stir the berries and vanilla extract (approx. ½ tsp) through the coconut milk, then transfer to a popsicle mould and freeze.


  • 120mL coconut milk, full-fat
  • 5g erythritol-based sweetener
  • 15g Keto-Fit Whey Protein, vanilla flavour
  • 15g frozen raspberries
  • 2mL vanilla extract

Per serve:

Energy: 260kcal. (1089kJ)

Fat: 67% (20g)

Protein: 21% (13g)

Carbohydrate: 12% (5g net carbs)

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