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Summer arrived late in Colorado this year — snow in late May and cool, rainy days well into June left everyone waiting for warmth. July finally brought heat: plenty of 90-degree days perfect for poolside lounging and too hot to consider turning on the oven. That’s when a childhood favorite made a comeback: the popsicle. These are Key Lime Coconut popsicles, a grown-up take on that nostalgic treat.
As a child, our family spent a week each summer at a lake resort. After dinner we’d stroll to the resort office to choose a frozen treat from the cooler, proud to put the purchase on the family tab. One of my favorites was a strawberry shortcake popsicle — creamy, with a cake-crumb coating. I wanted to recreate a similar texture and feeling, but with a more adult flavor profile.
These popsicles capture the essence of key lime pie: rich and creamy from full-fat coconut milk, tart from fresh key lime juice, and sweet thanks to sweetened condensed milk. The base is simple and requires no cooking. With only three main ingredients and about six hours of freezing time, you end up with a refreshing frozen treat ready for hot afternoons.
If you want to elevate these even more, dip them in melted white chocolate and coat them with graham cracker crumbs for a handheld bite of key lime pie. The process is quick — the whole assembly takes only a few extra minutes — and the result is a popsicle that’s both nostalgic and sophisticated.
Key Lime Coconut Popsicles
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Ingredients
- 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 such as Lindt
- 2 tablespoon coconut, canola or vegetable oil, optional
- 5 graham cracker sheets, optional
Instructions
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In a bowl with a pouring spout, whisk together the coconut milk, sweetened condensed milk and key lime juice until smooth. Pour the mixture into popsicle molds, then freeze upright for about 6 hours or until fully set. To unmold, run warm water over the outside of the mold or place the mold in a container of warm water for 15–30 seconds, then pull the popsicles free.
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If you choose to coat the popsicles, melt white chocolate in a heatproof bowl in the microwave in 20-second intervals, stirring between each until fully melted. Stir in the oil until the chocolate is glossy and pourable. Transfer the melted chocolate to a cup wide enough to dip a popsicle. Quickly dip each popsicle into the chocolate, shake off excess, then roll or sprinkle with crushed graham cracker crumbs, pressing gently to adhere. Place on a tray and return to the freezer briefly if needed to set the coating.
Notes
- If you can’t find key limes, regular lime juice works fine. About 6 regular limes should yield roughly ¾ cup juice.
- For a crunchier coating, use crushed graham cracker sheets. You can use a simple crumb mix or a textured crumb mixture for extra flavor — no baking required.