1 1/2 cups raspberries
13.5 oz full-fat coconut milk
1/4 cup agave (you can also use honey or maple syrup)
1 tsp vanilla bean paste
In a medium bowl with a pourable spout, add coconut milk, half of the agave and vanilla bean paste. Whisk together until combined well.
Add raspberries and remaining agave to a blender. Blend together until smooth.
To make the popsicles, divide the coconut milk mixture evenly between the popsicle molds. Freeze for 10 minutes.
Top each popsicle with even amounts of the raspberry mixture. Freeze for another 10 minutes.
Add a popsicle stick to each popsicle mold. Add to freezer and freeze for approximately 4 hours.