INGREDIENTS
COCONUT CREAM
1 can coconut milk
3 tablespoons sugar
1 tablespoon coconut flakes
1 teaspoon vanilla extract
5 oz Smirnoff vodka
RASPBERRY PUREE
1½ cups raspberries
1 tablespoon sugar
1 teaspoon lemon juice
5 oz Smirnoff vodka
¼ cup water
BLUEBERRY PUREE
1½ cups blueberries
1 tablespoon sugar
1 teaspoon lemon juice
5 oz Smirnoff vodka
¼ cup water
PREPARATION
1. To make the coconut cream, place chilled coconut milk in a blender along with the sugar coconut flakes and vanilla extract. Blend until smooth.
2. Add Smirnoff vodka and blend for a few more seconds. Pour into a bowl and set aside in the fridge.
3. Rinse out the blender and then add the raspberries, sugar, lemon juice, and water, then blend until smooth.
4. Add Smirnoff vodka and blend for a few seconds. Pour into another bowl and set aside in the fridge.
5. Rinse out the blender and then add the blueberries, sugar, lemon juice, and water, then blend until smooth.
6. Add Smirnoff vodka and blend for a few seconds. Pour into another bowl and set aside in the fridge.
7. Pour the first layer of blueberry puree into the popsicle molds and cover with foil. Then punch a popsicle stick through the foil and into the puree, making sure it stands up straight in the middle of each popsicle mold.
8. Freeze for an hour or more.
9. Take molds out of the freezer, remove the foil, and pour in a coconut cream layer, being
careful not to drip into the sides of the mold. Replace the foil and freeze for another hour.
10. Repeat layering with raspberry puree and coconut cream until the molds are full.
11. Freeze for 3–4 hours until the popsicle is frozen solid.
12. Run the mold under hot water for 30 seconds and lightly tug on popsicle stick to remove
the popsicle f