make your own: coconut lime popsicles.

August 31, 2015

coconut honey lime popsicles | reading my tea leavesEver since Sadie linked to this post on coconut popsicles last week, I’ve been on a kick.

I’ve made three batches of coconut milk popsicles in the space of ten days. And I won’t be slowing down until the weather cools down.

I’ll come right out and say that I have an on-again off-again relationship with homemade popsicles. I’ve sometimes had a hard time getting quite the right consistency. Too watery is usually the problem; resulting in pops where the flavor gets sucked out immediately and leaves you stuck with a flavorless stick of ice.
coconut honey lime popsicles | reading my tea leaves But creamy coconut milk popsicles with limited additions and few frills do their part to offer a richly satisfying icy treat without emphasizing the ice.

In my first batch of the summer, I used two cans of whole fat coconut milk, 1/4 cup of sugar, and the juice of two limes. For my second attempt, I decided to sweeten with honey instead of sugar, because why not feel a little extra virtuous while subsisting on dessert? I also added lime zest for an extra punch of citrus.
coconut honey lime popsicles | reading my tea leaves If you’re not like me and just dipping into your freezer stash when the mood strikes, you can serve your pops to guests on a chilled cookie sheet drizzled in honey for a little extra dash of fancy.

What you need:

2 cans of whole fat coconut milk
1-2 limes to taste
1/2 cup honey

What to do:
Blend everything together in an electric blender. Pour the mixture into your cold popsicle mold (we keep ours in the freezer year-round) and allow your popsicles freeze overnight. Loosen from the mold by submerging the mold halfway in room-temp water.
coconut honey lime popsicles | reading my tea leaves For the curious:
I wash and reuse wooden popsicle sticks.
We’ve had really great luck with this simple bpa-free popsicle mold.
Here’s a stainless steel popsicle mold if you’d prefer.
I used honey that we brought back from Maine, but I’m awfully tempted by this big jug.

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7 Comments

  • Reply Shuang August 31, 2015 at 3:42 pm

    Great post & idea! I've been making pops all summer long and will definitely give this a go! Sometimes I add bits of fresh berries into the mix, to give them added texture and flavor.

  • Reply Meghan August 31, 2015 at 11:56 pm

    Sounds delicious! How many popsicles does this recipe make, using your size molds?

    • Reply admin September 1, 2015 at 12:01 am

      This makes 10 with a little extra that I poured into an ice cube tray (made about 5 ice cubes!)

    • Reply Meghan September 6, 2015 at 2:51 pm

      Thanks! In the freezer as I type this.

    • Reply Meghan September 6, 2015 at 2:52 pm

      PS we used the extra to make chia seed pudding

  • Reply Nancy Cavillones September 1, 2015 at 1:22 am

    I have a Zoku so I get instant (7 minute…) gratification! These look good. 🙂 We go through honey like water around here, especially since I stopped using white sugar, so I buy it in bulk at the co-op in Albany. You should check and see if you can do the same at the Park Slope co-op or the co-op in Flatbush (it was on Cortelyou when I lived there, not sure if it's still there..)

  • Reply Cait September 1, 2015 at 8:15 pm

    I love your styling on these! They look delicious. I definitely prefer creamy popsicles. My favorites to make are fudgesicles – with avocado chocolate pudding or blended chia pudding. My 1 and 3 year olds adore them! It's such a great way to get extra fats into my kids that they don't otherwise eat. I haven't found the perfect (affordable – I'd love the stainless one) mold, so I just put sticks in my silicone ice cube molds. It's a funny shape but they work. I've made them shockingly few times for how hot it is – we may have to fix that tonight!

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