These coconut lime popsicles are just 3 ingredients and incredibly refreshing. Try this sugar-free lime popsicle recipe and you’ll be making them all summer long!
Hello! How was your weekend?
We enjoyed a bit of summer weather — not full July heat, but enough sunshine for a family bike ride (the new backseat is a hit with Hattie), a few walks, a small fire and throwing rocks in the water. I love camping, but quiet weekends at home can be just as nice.
I also did a lot of recipe testing. The kids willingly served as taste testers for several treats. I’d made these coconut lime popsicles recently and wanted to try them again with shredded coconut on top — they needed that extra texture. I’m excited to share the final version with you.
Also — it’s been a little while since I posted a three-ingredient recipe, so please accept these 3-ingredient popsicles as my friendly offering!
What do you need to make these coconut lime popsicles?
Only three main ingredients are required:
- coconut milk
- fresh lime juice and zest
- maple syrup
That’s it. The combination is bright, creamy and perfectly balanced. The recipe takes only a few minutes to prepare.
If you’d like the shredded coconut topping shown in the photos, you’ll need a bit more: shredded unsweetened coconut, melted coconut oil and a touch more maple syrup.
Do you have to use full-fat coconut milk?
No — you can use light coconut milk, but full-fat will give you a much creamier, richer popsicle. I prefer full-fat for the best texture and flavor.
How do you make coconut lime popsicles?
Combine the coconut milk, lime zest and juice, and maple syrup in a blender or whisk them together in a bowl. Because the mixture is simple, whisking by hand works perfectly and a measuring cup makes pouring into molds easy.
Fill the popsicle molds about 3/4 full if you plan to add the coconut topping; fill to the top if you’re skipping the topping.
Freeze the filled molds for 40 minutes before adding sticks and the coconut topping. If you’re not using the topping, insert the sticks after the initial freeze and return the molds to the freezer for 4–5 hours.
To make the optional topping, mix shredded coconut with melted coconut oil and a little maple syrup. After the first 40 minutes in the freezer, spoon about a tablespoon or so of the coconut mixture on top of each mold, insert the stick, then freeze the pops for another 4–5 hours.
To remove the pops, run the plastic part of the mold under very hot water briefly and pull the popsicles free one by one.
Are these popsicles vegan?
Yes — the basic recipe is vegan. If you prefer, you can swap maple syrup for honey, but that change makes the recipe non-vegan. Both sweeteners work well; honey is thicker, so whisk it well into the coconut milk.
How long do these popsicles keep?
Store them in the freezer for up to a month. This recipe makes about six popsicles, so they rarely last that long in my house.
I hope you get some warm weather to enjoy this recipe. Even without scorching heat, popsicles are a cheerful treat any time.
Recipe Card
Coconut Lime Popsicles
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
5 from 13 reviews
- Author: Katherine | Love In My Oven
Description
These coconut lime popsicles are only three ingredients and incredibly refreshing — perfect for summer. They’re simple, creamy and light on sugar when you use maple syrup.
Ingredients
- 1 can (400mL) coconut milk*
- 1 lime (zest + juice)
- 2 tbsp maple syrup**
Optional Coconut Topping
- 1/3 cup shredded unsweetened coconut
- 1 tbsp coconut oil, melted
- 2 tsp maple syrup
Instructions
- In a blender or a bowl with a whisk, combine the coconut milk, lime juice and zest, and maple syrup. Pour into popsicle molds, filling about 3/4 full if adding the coconut topping, or to the top if not. Freeze for 40 minutes.
- Remove the molds from the freezer. If skipping the topping, insert popsicle sticks now and freeze for an additional 4–5 hours.
- Optional Topping: Mix shredded coconut with melted coconut oil and maple syrup. After the initial 40-minute freeze, spoon about a tablespoon of the coconut mixture onto each mold, insert a popsicle stick and return to the freezer for 4–5 hours.
- To unmold, briefly run the outside of the plastic mold under hot water and gently pull the popsicles free. Enjoy immediately or store in a freezer-safe bag.
Popsicles will keep in the freezer for up to 1 month.
Notes
*Full-fat coconut milk yields a creamier popsicle, but light coconut milk can be used if preferred.
**You can substitute honey if you don’t need the recipe to be vegan; whisk it well since honey is thicker than maple syrup.