- 3 cups Full Fat Coconut Milk
- 4 Tablespoons Honey
- 2, zested & juiced Limes
- 5 Sourdough Rye Thins
- 2 Tablespoons Coconut Sugar
- 2 Tablespoons, melted Virgin Coconut Oil
These key lime pie popsicles are sweet, tropical, fun to make and eat.
This creamy popsicle recipe is naturally sweetened, dairy free and plant-based.
Since coconut and lime are a food match made in heaven, I leaned into the coconut flavor by using full fat coconut milk.
To sweeten I used honey for popsicle and coconut sugar for the “pie crust” bottom!
You only need 10 minutes to make these popsicles but you will have to wait at least 6 hours to let them freeze!
They are worth the wait, trust me.
You’ll start by making the key lime “pie crust” by blending sourdough rye thins and coconut sugar until they are a sand like texture.
You can use any neutral flavor crisps graham crackers for the more traditional look and taste!
To hold it together, I am adding melted coconut oil.
For the popsicle, just 3 ingredients are blended in the blender.
The mixture is poured into popsicle molds, the “pie crust” is added then it’s time to freeze!
You can use any popsicle mold you have or like.
I am using a 10 piece popsicle mold, as this recipe makes 10 servings.
Please leave your review for these key lime pie popsicles below!
For questions or other comments, you can direct message me on Instagram.
Make the "pie crust" popsicle bottoms
Make Popsicle Mixture
To a blender add the full fat coconut milk, honey, lime zest and lime juice. Blend until smooth.
Taste and adjust sweetness to your liking. If it’s too sweet, add a bit more lime juice.
Pour Into Molds & Freeze
Pour the coconut lime mixture evenly into popsicle molds, leaving room at the top.
Spoon a small amount of the sweet crisp mixture on the top of each popsicle then cover and gently insert the popsicle sticks.
Freeze until solid for 6-8 hours.
Tip on how to remove from molds