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key lime coconut popsicles

Key Lime Coconut Popsicles

Tara Kringlen
These key lime coconut popsicles are super creamy from the coconut milk, tart from the key lime juice and sweet from the classic key lime pie ingredient-sweetened condensed milk.
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Prep Time 15 mins
Freezing Time 6 hrs
Total Time 6 hrs 15 mins
Course Dessert
Servings 10 popsicles


  • 1 13.5 oz can coconut milk full fat
  • 1 14 oz can sweetened condensed milk
  • ¾ cup key lime juice
  • 10 oz white chocolate, optional like Lindt
  • 2 tablespoon coconut, canola or vegetable oil, optional
  • 5 graham cracker sheets, optional


  • Mix coconut milk, sweetened condensed milk and lime juice together in a bowl with a pouring spout. Pour the mixture into a popsicle mold and freeze upright in the freezer four about 6 hours or until frozen through. Unmold the popsicles by running hot water over the mold or placing the popsicle mold in a container of hot water for 15-30 second. Remove popsicles from the mold.
  • If desired, melt the white chocolate in a heat proof bowl in the microwave in 20 second intervals until completely melted. Stir in the coconut (or vegetable/canola oil) until combined. Transfer the melted white chocolate to a cup wide enough to fit a popsicle. Quickly dip as much of the popsicle as you desire into the white chocolate and shake off any excess. If desired, quickly roll the popsicle in graham cracker crumbs or sprinkle onto the white chocolate, pressing slightly to adhere.


  • Regular lime juice can be substituted for key lime juice if you can't find it or don't have the patience to juice a bagillion key limes. About 6 regular sized limes should yield about ¾ cup juice.
  • I used a half of this recipe for the graham cracker crumbs from my Nutella S'Mores Cake instead of regular crushed graham crackers as the coating over the white chocolate. It adds a little more texture than just the crumbs. You don't even need to bake the crumb mixture, which makes this added step even easier.
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