Creamy coconut milk. Bright, tart lime. Vegan Lime Coconut Popsicles are delicious, easy to make, and the perfect cold treat on a hot summer day!
Vegan Lime Coconut Popsicles
Summer weather means it’s time for Lime Coconut Popsicles. A creamy frozen treat that’s full of tropical flavors. The combination of coconut and lime is especially delicious.
Although it’s easy enough to buy popsicles at the store, it’s a special treat to make them at home. And easy. Simply mix ingredients together and pour into molds. Freeze overnight and that’s it!
The flavor base comes from canned coconut milk. A staple in Asian cuisine, it’s got a delicate, fruity aroma and a milky sweetness. Commonly added to Asian desserts (Coconut Mango Sago, Coconut Mochi Cake, and Coconut Matcha Pudding), it tastes especially good paired with citrus and tropical fruit.
As a bonus, Lime Coconut Popsicles are vegan, dairy-free, and gluten-free. Everyone can enjoy these easy frozen desserts!
Ingredients:
- Coconut Milk. Full-fat, canned coconut milk works best.
- Sugar. Adds sweetness and prevents the popsicles from becoming too hard and icy.
- Lime Zest + Lime Juice. Essential for that fresh, bright, acidic flavor!
- Salt. A small pinch enhances all the flavors.
Instruction:
- Make popsicle “batter.” Whisk coconut milk and sugar together. Add lime zest and lime juice.
- Pour into molds. Using a measuring cup, pour into popsicle molds. Transfer to the freezer until frozen, overnight or a minimum of 8 hours.
- Serve. Unmold and enjoy!
PRO Tips:
- Don’t skimp on the sugar. Although it seems like a lot, it’s essential for a soft texture. Otherwise, the popsicles will be too hard and icy with the texture of ice cubes.
- Use a zester. Scrape off as much lime zest as possible! Adds tons of lime-y flavor.
- Silicone popsicle mold preferred! I’ve used just about every kind of popsicle mold. Silicone molds are my favorite. The silicone makes it easy to remove the popsicles. They are also easy to clean and dish washer safe.
Variations:
Creamy coconut popsicles with lime are a great base for so many flavors! To keep the tropical vibe, consider adding:
- Mango puree.
- Pineapple puree.
- Papaya puree.
- Passionfruit pulp.
Watch How to Make it:
FAQ:
Can I reduce the sugar amount?
Although you can, I don’t recommend it. You need the full amount for a softer Coconut Ice Pop that’s pleasant and enjoyable to eat.
Can I make these without a popsicle mold?
Yes, homemade popsicles can be made without molds. Use a small Dixie paper cup and arrange them on a tray. Transfer to the freezer. After an hour, place popsicle sticks. The liquid should be frozen enough to hold the sticks in place.
More coconut recipes :
- Coconut Sago with Mango
- Instant Pot Coconut Rice
- Coconut Panna Cotta with Ginger Syrup
- Matcha Coconut Pudding
Vegan Coconut Popsicles with Lime
Equipment
- Popsicles Molds with popsicle sticks
Ingredients
- 1 400ml/13.5oz can coconut milk (full fat, canned, not the boxed kind)
- 3/4 cup sugar
- 1/4 cup lime juice (about 2 limes)
- lime zest (from 2 limes)
- pinch salt
Instructions
- Make popsicle "batter." In a 2-cup measuring cup, add coconut milk and sugar. Whisk until the sugar is dissolved. Make sure there are no lumps in the coconut milk. Add lime juice and the zest of 2 limes to the coconut milk. Add pinch of salt. Whisk well.
- Pour into molds. Using a measuring cup, pour into popsicle molds. Freeze 8 hours or until firm.
- Serve. Remove the popsicle molds from the freezer. Unmold carefully. If the popsicle mold is difficult to unmold, run under hot water for 1-2 minutes. Serve immediately.
