Raspberry Coconut Popsicles

Raspberry Coconut Popsicles You do not have to use raspberries,,they are awsome with strawberries or peaches 2 tablespoons truvia baking blend separated (or sub another sweetener)* 1 can (13.66 ounces) full-fat coconut milk 4 tablespoons honey separated 1 package (12 ounces) frozen raspberries 1 large ripe banana 2 teaspoons lime zest 5 tablespoons fresh lime juice Place the truvia baking blend in a food processor and process for 1-2 minutes or until a very fine grain. Set aside. Combine the coconut milk with 2 tablespoons honey and 1 tablespoon of the truvia. Stir together and then remove 1/3 of the can from the rest. In a blender, combine the rest of the coconut milk mixture, the frozen raspberries, remaining 2 tablespoons honey, remaining 1 tablespoon of truvia, the large banana, lime zest, and lime juice. Blend until smooth. Pour the reserved 1/3 of the coconut mixture evenly among 7-8 popsicles. Freeze for 10-15 minutes. Pour the raspberry mixture evenly on top of the coconut mixture. Freeze for another 15 minutes and then add in the popsicle sticks. Freeze overnight or until solid. When ready to enjoy a popsicle, place the mold under warm water for about 15 seconds and the popsicle should come right out. Enjoy immediately. Recipe Notes If you don't care about having two different colors, just blend together all of the ingredients at once and pour into the molds. *If not using truvia baking blend, note that it is very concentrated. For regular white sugar use 1/4 cup.