Creamy Key Lime-Coconut Popsicles
Creamy Key Lime-Coconut Popsicles
Coated in crispy, toasted coconut, these popsicles taste like summer on a stick!
Servings: 8 popcicles
Calories: 284kcal
Ingredients
- 1 can full-fat coconut milk (13.66 ounce)
- 1 6-ounce ripe, Haas avocado*
- 1 large lime
- 1 serving Key Lime Keto Chow
COATING
- 1/2 cup coconut oil**
- 1/2 cup toasted, unsweetened shredded coconut
Instructions
- Zest just the green rind of the lime and squeeze the juice into the blender.
- Scoop the avocado flesh into the blender. Add the coconut milk and Keto Chow and blend until creamy and smooth.
- Pour the mixture into the popsicle molds and freeze overnight.
- When the popsicles are frozen, line a tray with parchment paper or waxed paper and place it on an even surface in the freezer.
- Place the toasted coconut in a small dish or tray.
- Melt the coconut oil and allow it to cool to room temperature if it is too hot.
- Remove the popsicles from their molds one at a time. If they won’t release from the mold run them under hot water for a couple seconds, repeating until they release. Working quickly, coat the popsicles with a layer of coconut oil and then sprinkle with the toasted coconut. Press the coconut gently to help it stick to the oil. If the coconut oil begins to firm while you are still coating the popsicles, melt it by placing the bowl in a dish of hot water.
- Set the coated popsicles on the chilled tray. Once the coating is cold and firm, you can store the popsicles in an airtight container or in individual plastic bags in the freezer for up to three months.
Notes
*You can substitute other varieties of avocado, but the texture won’t be as creamy.
**Use virgin coconut oil for full coconut flavor or refined coconut oil for a milder flavor.
Photography by Sarah DeYoung
