Coconut Popsicles

Bursting with lime and summer vibes

coconut popsicles

The Spruce Eats / Leah Maroney

Prep: 3 mins
Cook: 1 mins
Freezing: 6 hrs
Total: 6 hrs 4 mins
Yield: 6 popsicles
Nutrition Facts (per serving)
2837 Calories
149g Fat
349g Carbs
53g Protein
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Nutrition Facts
Amount per serving
Calories 2837
% Daily Value*
Total Fat 149g 191%
Saturated Fat 121g 606%
Cholesterol 182mg 61%
Sodium 970mg 42%
Total Carbohydrate 349g 127%
Dietary Fiber 10g 35%
Total Sugars 323g
Protein 53g
Vitamin C 38mg 188%
Calcium 1613mg 124%
Iron 15mg 81%
Potassium 3136mg 67%
*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.


  • 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.

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

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

    coconut popsicle ingredients in a blender
  4. Pour the coconut mixture into your favorite popsicle mold until almost full.

    coconut popsicles in a mold
  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.

  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 Eats / Leah Maroney

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.