Blend the coconut cream with a teaspoon of Stevia and set aside.
Next, blend the raspberries with the three teaspoons of Stevia remaining until obtaining a puree. If the mixture is very dense you can add ¼ cup of water, continue beating until you get a homogeneous mixture.
Place the mold on a flat surface. If your mold is silicone or flexible, it is convenient to put it on a plate to facilitate its transfer to the freezer.
Pour the pure raspberries into the molds, distribute as uniformly as possible. Then add the coconut cream and finally add the wooden sticks.
Take to freezer for about three hours. Unmold and enjoy very cold.