Coconut Popsicles

Bursting with lime and summer vibes

coconut popsicles

The Spruce/Cara Cormack

Prep: 5 mins
Cook: 0 mins
Freezing: 6 hrs
Total: 6 hrs 5 mins
Servings: 8 to 10
Yield: 6 popsicles
Nutrition Facts (per serving)
284 Calories
15g Fat
35g Carbs
5g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories 284
% Daily Value*
Total Fat 15g 19%
Saturated Fat 12g 61%
Cholesterol 18mg 6%
Sodium 97mg 4%
Total Carbohydrate 35g 13%
Dietary Fiber 1g 3%
Total Sugars 32g
Protein 5g
Vitamin C 4mg 19%
Calcium 161mg 12%
Iron 1mg 8%
Potassium 314mg 7%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

Coconut Popsicles/Tester Image

"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

A Note From Our Recipe Tester


  • 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

  1. Gather the ingredients.

    ingredients to make coconut popsicles

    The Spruce/Cara Cormack

  2. Add the coconut milk, sweetened condensed milk, coconut flakes, lime zest, and lime juice to your blender.

    coconut milk mixture in blender

    The Spruce/Cara Cormack

  3. Blend the mixture on high speed until the coconut is blended into the milk and it's a consistent mixture.

    coconut mixture in blender

    The Spruce/Cara Cormack

  4. Pour the coconut mixture into your favorite popsicle mold until almost full.

    coconut popsicles in molds

    The Spruce/Cara Cormack

  5. 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.

    coconut popsicles in molds

    The Spruce/Cara Cormack

  6. 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 popsicles

    The Spruce/Cara Cormack

Recipe Variations

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.