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.
Equipment
- Blender
- Popsicle Molds
Ingredients
- 1 can full fat coconut milk
- ½ teaspoon vanilla extract
- 1 tablespoon fresh lime juice
- 1 scoop collagen optional
- ¼ cup coconut flakes toasted
Instructions
- 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.
- Blend the base. Add coconut milk, vanilla extract, lime juice, and collagen (if using) to a blender. Blend until smooth.
- 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.
- 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.
Notes
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.
- 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.
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