To make these look extra pretty, add a little fresh lime zest to the outside right before serving (like I did in the photos).
- 1 (13oz) can full-fat coconut milk
- zest and juice of 1 lime
- 3–4 Tbsp honey or agave
- Combine all ingredients in a blender and process until completely smooth. This won’t seem to take long, but the longer you process, the finer the zest will become and the less likely you’ll be to end up with all the zest sinking to the bottom of the popsicle mold.
- Taste and add additional honey or lime as desired. (Note that the flavor will develop as they freeze.)
- Pour mixture into your popsicle mold and insert sticks. (See notes for more tips)
- Freeze at least 3 hours or until completely solid.
You can control the amount of lime that goes into the recipe. If you want these extra lime-y, you can add the juice of 2 limes instead of just 1. It’ll come through a bit more!
Also, note that sometimes the lime zest will settle at the bottom of the popsicle mold if you haven’t blended it much, which means the first bite of popsicle might be a bit lime zest-heavy. This hasn’t bothered me or my kids, but I’ve found that a cycle through the blender does the job for us.
Protein boost? If you like, you add 1 scoop collagen protein to these (for paleo, not vegan) along with the other ingredients in the blender. It’ll blend right in!
Getting them out of the mold. If you’re new to making your own popsicles, you’ll want to run the outside of the popsicle mold under water for a few seconds to loosen the popsicle from the mold. Then, using a side-to-side motion, you’ll be able to pull it right out. Be sure you’ve frozen them at least 3 hours so they’re solid first!
- Category: dessert, popsicles, ice pops
- Method: freezer, no-cook
- Cuisine: American
Keywords: popsicle, ice pops, coconut, lime, coconut lime popsicle