8 x 1/3 cup capacity popsicle moulds or paper muffin pans
8 popsicle sticks
Combine 300ml of coconut milk with ½ the peppermint essence and ½ of the Natvia in a blender. Blitz until smooth. Pour into the moulds
Combine the remaining coconut milk, raspberries, Natvia and peppermint essence. Blitz in the blender until smooth. Dollop into the coconut milk mixture and gently muddle and swirl with a popsicle stick.
Cover each with alfoil and stick a popsicle stick through the middle, with the alfoil holding it in place.