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.

Makes one serve

Energy: 260kcal. (1089kJ)

Fat: 67% (20g)

Protein: 21% (13g)

Carbohydrate: 12% (5g net carbs)


Prep Time:  5 mins.

Cook Time: 5 mins.



120mL coconut milk, full-fat

5g erythritol-based sweetener

15g Keto-Fit Whey Protein, vanilla flavour

15g frozen raspberries

2mL vanilla extract



  • Heat the coconut milk, protein powder and sweetener (approx. 2 tsp) gently in a saucepan until powders have completely dissolved.
  • Meanwhile, microwave raspberries until fruit is soft and have released juice.
  • Stir the berries and vanilla extract (approx. ½ tsp) through the coconut milk, then transfer to a popsicle mould and freeze.