|Nutrition Facts (per serving)|
|Servings: 8 to 10|
|Amount per serving|
|% Daily Value*|
|Total Fat 15g||19%|
|Saturated Fat 12g||61%|
|Total Carbohydrate 35g||13%|
|Dietary Fiber 1g||3%|
|Total Sugars 32g|
|Vitamin C 4mg||19%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Coconut lime popsicles are creamy, sweet, and tangy all at once. They’re the perfect tropical treat for when you need a taste of vacation. Make these popsicles the night before you want to serve them, so they have plenty of time to freeze. Serve them by the pool on a hot day or make them mid-winter when you need a glimpse of summer.
We love how the lime cuts the sweetness of the coconut in this recipe to balance out the flavors, but you can also add in other tropical fruits to make a variety of options.
"These refreshing popsicles come together in no time and the texture is lush and creamy with fun bits of chewy coconut. They're delicious as-is, but adding fresh fruit like pineapple would be great too." —Danielle Centoni
1 (13-ounce) can reduced-fat coconut milk
1 (14-ounce) can sweetened condensed milk
1 cup sweetened shredded coconut flakes
2 tablespoons lime zest
1 tablespoon lime juice
Steps to Make It
Gather the ingredients.
Add the coconut milk, sweetened condensed milk, coconut flakes, lime zest, and lime juice to your blender.
Blend the mixture on high speed until the coconut is blended into the milk and it's a consistent mixture.
Pour the coconut mixture into your favorite popsicle mold until almost full.
Allow the popsicles to freeze for 2 hours, then insert the popsicle sticks while the popsicles are slightly frozen so the sticks stay in place. If you're using a mold that comes with its own stick mold form, you can add it right away.
Finish freezing for at least 2 more hours, but overnight is best. Run the popsicle mold under warm water to release the popsicles. Gently remove and enjoy immediately.
Coconut Pineapple Popsicles:
- Roughly chop a ⅓ cup of fresh or canned pineapple. Stir the pineapple into the coconut milk mixture. Then pour into the popsicle molds.
Coconut Blackberry Popsicles:
- Grab a handful of black berries and roughly chop them. Stir them into the coconut milk mixture. Then pour into the popsicle molds.
Boozy Coconut Popsicles:
- Add a 1/4 cup of dark rum in place of a 1/4 cup of the coconut milk. Freeze as directed above.
Other possible add-ins:
- 1 teaspoon vanilla extract
- 1/4 cup raspberries
- 1/4 cup blueberries
- 1/3 cup chopped strawberries
- 1/4 cup diced mango
- Lemon zest and lemon juice
- Orange zest and orange juice
- Toast the shredded coconut before adding it to the rest of the mixture.
How to Store
- These popsicles store well in the freezer for up to 6 months.
- Instead of trying to keep them in your popsicle mold, making it impossible to make new popsicles, you can individually wrap them once they’re frozen. Wrap each in plastic wrap, then store them all together in a plastic freezer bag.
- You can make the coconut mixture before freezing and store it up to 3 days in the refrigerator.