Rosewater is one of those ingredients that feels exotic but really lends a lovely, mild flowery note to dishes. It also has some major health benefits, like being scientifically proven to lower blood pressure and reduce levels of the stress hormone, cortisol! Be sure to purchase culinary grade rosewater meant for cooking. I would never have thought to pair it with tahini so this was a pleasant surprise. The result is a unique popsicle with a bold flavor base.

Creamy Rosewater Raspberry Pops

Maile Miller
Prep Time 1 hour
Cook Time 6 hours
Total Time 7 hours
Course Dessert
Servings 8 -10 pops


Creamy Layer:

  • 1 can full-fat coconut milk
  • 1/2 cup unsalted tahini
  • 2 tablespoons rosewater
  • 1/4 cup agave
  • 1 teaspoon vanilla extract

Raspberry Layer:

  • 1 cup fresh raspberries
  • 2 tablespoons agave
  • 2 teaspoons rosewater
  • 1-2 tablespoons coconut milk


  • Blend all the ingredients for the creamy layer together until smooth. I use an immersion blender but you can use whatever you have handy. Add more agave to taste, remembering your pops will be less sweet once frozen.
  • Using a funnel, pour the mixture into your molds, filling each up about 2/3 of the way. Place in your freezer for 1 hour.
  • After an hour gently place a popsicle stick in each mold. There will be a thin layer of frozen tahini mix that will hold the stick in place without needing to put the lid on.
  • Put the molds back into the freezer for another hour.
  • For the raspberry layer, blend all of the ingredients together. Once the tahini layer has hardened enough, carefully pour the raspberry mixture into each mold, leaving just a bit of space at the top. Place back in the freezer for 6 hours or overnight.
  • To remove the pops, run the mold under warm water for a few seconds. Then wiggle the stick back and forth and pull up with gentle pressure.
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