It’s hot — ninety degrees in the shade with about eighty percent humidity. My boys, who rarely run around shirtless, have been without shirts for days. The sixteen-year-old still wears one while throwing eight hundred bales of hay, but as soon as he comes inside his shirt ends up in a hay-strewn heap at the bottom of the stairs. These 5-Ingredient, blender-made Coconut Cream Lime Pops are exactly what the weather called for. 
These dairy-free, creamy and tart frozen treats use three coconut products — canned coconut milk, coconut cream, and an enriched coconut drink — plus fresh lime juice and coconut sugar. They’re rich enough to feel indulgent but light and refreshing at the same time.
If you’re a coconut fan, these are a revelation. I adore full-fat dairy ice cream, but coconut milk is a wonderful change: tropical, bright, and perfect for a hot day.
Why use two kinds of coconut milk and coconut cream?
Each coconut product brings something different to the recipe. Canned unsweetened coconut milk behaves like whole milk: the fat separates from the liquid and can be whipped when chilled. It’s a great base for curries, puddings, and these pops.
The enriched coconut drink (an unsweetened coconut beverage sold in aseptic cartons) is thinner, more like 2% dairy milk in texture. It doesn’t separate, is lower in calories, and works well in smoothies and drinks. It’s shelf stable until opened and keeps in the refrigerator for a couple of weeks.
Coconut cream is the heavy cream of the coconut world: thick, rich, and fatty. Chilled, it can be whipped to a fluffy consistency. It adds body and creaminess to the pops so they finish with a smooth, satisfying texture.
Why use coconut sugar instead of regular sugar?
Coconut sugar adds a mellow, caramel-like sweetness and a natural brown tint. It’s lower on the glycemic index than refined sugar and contains small amounts of minerals like potassium, zinc, iron, and calcium, plus B vitamins. Using coconut sugar keeps the flavor balanced and gives the pops a naturally warm hue.
Cook’s Notes
- If you can’t find an enriched coconut drink, substitute almond, soy, hemp milk, or even whole dairy milk.
- The pops will be a creamy, natural color rather than stark white because of the coconut sugar — I think the soft brown tint is attractive.
- Freeze overnight for best results; they need time to firm up.
- If popsicles are hard to remove from the mold, run warm water briefly over the outside of the mold or cup to loosen them.
- No popsicle molds? Use paper dixie cups and sticks, or serve frozen in small cups with a spoon. When fully frozen they’re the texture of firmly frozen ice cream and can be eaten with a spoon after resting a minute or two.
Coconut Cream Lime Pops
Rebecca Lindamood
Ingredients
- 1 can — about 15 ounces — unsweetened coconut milk
- 1 can — about 15 ounces — unsweetened coconut cream or 3 × 5-ounce cans
- 1 cup unsweetened enriched coconut drink
- 1 cup coconut sugar
- juice of 2 limes
Instructions
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Add all ingredients to a blender and blend on high until smooth. Pour into popsicle molds or paper cups, add sticks, and freeze until firm — preferably overnight. To unmold, briefly run warm water over the outside of the molds or cup.
Nutritional information is an estimate and provided as a courtesy. Calculate nutritional values with the exact ingredients you use if needed.
Did you make this recipe?
Tag @foodiewithfam on Instagram and use #foodiewithfamily so the author can see your creations!
If you need the specialty coconut products mentioned, they are commonly available online or at well-stocked grocery stores. The recipe itself is simple: five ingredients, a blender, and a freezer — perfect for beating the heat.
This is not a sponsored post; the writer has included product references for convenience.