Stir raspberries and sugar in a medium saucepan over heat until sugar dissolves. Bring to the boil. Reduce heat and simmer, uncovered, about 5 minutes or until mixture thickens slightly. Transfer to a small bowl and refrigerate until cold.

Meanwhile, beat thickened cream in a small bowl with electric mixer until firm peaks form. Add coconut cream, beat only until combined. Transfer mixture to large bowl.

Fold raspberry mixture through cream mixture until rippled through. Spoon mixture into ⅓-cup (80ml) ice block moulds, then insert stick. Freeze about 4 hours or until set.

Remove blocks from freezer. Stand about 5 minutes before removing from moulds.