Creamy Toasted Coconut Lime Popsicles Dairy Free

If you’re looking for a cold treat that tastes like coconut ice cream but takes only a few minutes to prep, these creamy coconut popsicles are about to be your new favorite frozen pops. Made with full fat coconut milk, vanilla, and a little bit of lime, they’re the perfect treat for a hot summer day when turning on the oven sounds impossible. With simple ingredients and minimal effort, this homemade popsicle recipe is a great way to stay cool all season long.

I’ve been on a homemade popsicles kick lately, especially during this time of year when the summer heat hits and the unavailability of fresh coconut makes me reach for pantry staples instead.

These homemade coconut popsicles taste like a lighter, creamier coconut creamsicle and the toasted coconut flakes pressed into the bottom of each one make them feel extra special. They’re naturally sweetened, dairy-free, and easy to customize with seasonal fruit if you want blueberry coconut popsicles, strawberry popsicles, or swirls of coconut water for extra coconut flavor.

If you're looking for more coconut recipes like these creamy popsicles then you will love this dairy free coconut protein ice cream made in the ninja creami or try this coconut water mocktail that's incredibly refreshing and perfect for the whole family!

Low FODMAP Tip: Coconut is a low FODMAP friendly food! ⅔ cup of coconut flakes is considered low FODMAP, as is ¼ cup of coconut milk.

Why You'll Love This Recipe

• Made with real, wholesome pantry staples, think full fat coconut milk, vanilla extract, and fresh lime, so you can make creamy popsicles anytime without a grocery store run.
• A perfect treat for a hot day that tastes like homemade ice pops crossed with coconut ice cream, but without refined sugar or cane sugar.
• A simple, family-friendly recipe that uses just a popsicle mold and wooden sticks, making it a fun frozen dessert the whole family will love.

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Coconut Popsicles Ingredients & Tested Substitutions

• Full fat coconut milk: Gives these coconut milk popsicles their ultra-creamy texture.
• Vanilla extract: Adds warm sweetness and depth of flavor.
• Lime juice: Brightens the coconut flavor and cuts the richness just a little bit.
• Collagen (optional): Collagen adds protein without changing the flavor, perfect for a more filling sweet treat.
• Coconut flakes: Toasting them adds depth and creates that irresistible coconut flavor at the base of each popsicle.
• Optional add-ins: Bits of coconut meat or shredded coconut, a bit of honey, coconut sugar, shredded coconut, or seasonal fruit like berries.

Coconut Popsicles Step by Step Instructions

1. Toast the coconut. Preheat oven to 300°F. Line a baking sheet with parchment or wax paper and spread coconut flakes evenly. Bake 5 minutes or until golden brown, keep a close eye so they don’t burn.

2. Blend the base. Add coconut milk, vanilla extract, lime juice, and collagen (if using) to a blender. Blend until smooth.

3. Pour into molds. Divide mixture among your popsicle mold or ice pop molds. Insert each popsicle stick or wooden sticks and freeze at least 4 hours, or overnight for best results.

4. Add toasted coconut. Once frozen, press toasted coconut flakes along the bottom of each popsicle before removing from the popsicle form. Serve immediately or store.

Expert Tips & Tricks

• Use full fat coconut milk from a can only. The fat content is what helps these dairy free popsicles freeze well and stay creamy. If you use coconut milk from a carton, you will yield an icy, watery popsicle.
• Invest in stainless steel popsicles molds for a more even freeze and ease of removal. They even come with bamboo popsicle sticks! Run the mold under hot water for a few seconds if the popsicle won't come out right away.
• Fresh lime juice is always preferable but you may use bottled lime juice if that is all you have available to you. If you prefer a more lime-forward flavor, increase juice to 2 tbsp.
• Vanilla extract can be substituted with vanilla bean paste and can be increased to 1 teaspoon for a more vanilla-forward flavor.
• Be sure to use a blender to mix all ingredients and distribute flavors thoroughly.
• To toast the coconut, no more than 5 minutes is all you need. Keep an eye on the oven to ensure the coconut flakes do not burn!
• Swirl in a little bit of maple syrup or honey for sweetness.

As someone who healed SIBO successfully through a low FODMAP diet, these coconut lime popsicles were a go to for me when preparing low FODMAP desserts. Since they are sugar free and contain low FODMAP friendly ingredients it is the perfect recipe to make all year round!

How to Store Coconut Popsicles

• Wrap each popsicle in wax paper or plastic wrap to prevent sticking.
• Store in a freezer bag or airtight container for up to 2 months.
• If storing with toasted coconut on the bottom, place in a single layer so they don’t crumble.

Did you have a chance to make this recipe? If so, please leave me a rating and review below. I always love and appreciate hearing from you!