Dairy Free Keto Coconut Lime Popsicles
Published August 22, 2020 • Updated March 1, 2026
This post may contain affiliate links. See my disclosure policy.
I make these coconut lime popsicles with one can of full-fat coconut milk, fresh lime, and a little confectioners Swerve. They're dairy free, low carb, and creamy enough that you'd never guess there's no ice cream base.
I started making these keto coconut lime popsicles when I wanted a frozen treat that skipped the dairy without sacrificing that creamy texture. Most popsicle recipes I tried came out either icy and bland or so packed with sweetener they tasted artificial. These are neither. The full-fat coconut milk does all the heavy lifting, and the lime keeps them from tasting like a plain coconut bar.
The detail that makes the biggest difference is using confectioners Swerve instead of granular. I tested both, and the powdered version dissolves completely in the blender so you don’t get any gritty pockets in the finished popsicle. If you’ve ever bitten into a frozen dessert and hit undissolved sweetener crystals, you know exactly what I mean. One tablespoon is all you need because the coconut milk and lime handle most of the flavor on their own.
I wrote this recipe with two lime options on purpose. 3 tablespoons of concentrated lime juice gives you the same punch as one fresh lime, and honestly, I reach for the bottle more often than not. Fresh lime zest does add a little extra brightness, so if you have a lime on hand, zest it first and then juice it. But concentrated works just as well. I confirmed this in a reply to a reader who asked the same question.
These are naturally dairy free, which is why I keep them in regular rotation alongside my dairy free keto ice cream and avocado popsicles. If you’re in the mood for something more citrusy, my lemonade popsicles and strawberry lemonade popsicles are both solid picks too.
The whole batch takes about 5 minutes of active work. Blend, pour, freeze. I usually make them in the evening and they’re ready by morning. If you want them faster, 4 hours usually does it, but I think overnight gives the best texture. They pull out of the mold cleanly if you run warm water over the outside for 10 to 15 seconds. Don’t use hot water or you’ll melt the edges.
One tip I picked up after making these a bunch of times: wrap each popsicle individually in wax paper before tossing them in a freezer bag. They stick to each other otherwise, and you’ll snap one trying to pull it apart. I learned that the hard way.
Ingredients
1 (14oz) can full fat coconut milk -
1 lime juiced and zested or 3 tablespoons concentrated lime juice
-
2 tablespoons unsweetened shredded coconut
-
1 tablespoon confectioners Swerve or use sweetener of choice
Step by Step Instructions
Step by Step Instructions
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
Your Macros. Your Recipes. Calculated in 60 Seconds.
Get personalized keto macros and instantly see which recipes fit your targets. No more guessing what to eat.
Get My Macros + Recipes →Frequently Asked Questions
Does allulose work better than Swerve to prevent popsicles from freezing too hard?
I've made these with both. Allulose does keep popsicles slightly softer because it lowers the freezing point more than Swerve. If your popsicles come out rock-hard with Swerve, try swapping in 1 to 2 tablespoons of allulose. I still default to confectioners Swerve because I like the texture it gives, but allulose is a solid option if you prefer a softer bite right out of the freezer.
Can I use coconut cream instead of coconut milk for a richer popsicle?
I've tested this and yes, coconut cream makes them noticeably thicker and richer. The trade-off is they freeze denser, so they take a little longer to bite through. I prefer the full-fat coconut milk for the balance of creamy and refreshing, but if you want something closer to an ice cream bar texture, coconut cream works.
How do I get the popsicles out of the mold without breaking them?
I run warm (not hot) water over the outside of the mold for about 10 to 15 seconds. That loosens the seal enough to pull them straight out. If I try to yank them without the warm water, the stick separates from the popsicle every time. Patience here saves you from a mess.
Can I use key lime juice instead of regular lime?
I've made these with both and key lime gives a sharper, more floral flavor that I really like. Use the same amount. If you're a fan of bold citrus desserts, key lime is worth trying here.
Can I use bottled lime juice or does it need to be fresh?
Either works. I wrote this recipe with both options because 3 tablespoons of concentrated lime juice gives you the same punch as one fresh lime. I reach for the bottle more often than not. Fresh zest does add a little extra brightness on top, so if you have a lime sitting around, zest it first and then juice it.
How long do these popsicles take to freeze?
Mine are usually solid in about 4 to 6 hours, but I get the best texture when I make them in the evening and let them freeze overnight. The extra time seems to set them more evenly. If you check at 4 hours and they're still soft in the center, give them another hour or two.
How should I store leftover popsicles in the freezer?
I wrap each one individually in wax paper and then put them all in a freezer bag. Without the wax paper, they freeze together and you'll snap one trying to pull them apart. I learned that after losing a couple. Stored this way, mine keep for at least a month.
What happens to the carb count if I add fruit like strawberries?
I've stirred in about 2 tablespoons of pureed strawberries per batch and it added roughly 1 to 2 net carbs total, which is minimal spread across 6 popsicles. Mango adds more, so I'd stick with lower carb fruits like strawberries or raspberries if you want to keep these low carb. My strawberry shortcake kebabs use a similar approach.
Zesty and creamy popsicles just as good as the ones you buy ready made from the grocery store! These popsicles are so tangy, fresh and exotic, they almost make you feel like you’re on a tropical vacation.
All you need for this recipe is three ingredients you probably already have in your pantry. These coconut lime popsicles are quick to prepare and perfect for when you want an after dinner dessert or are just craving something sweet and refreshing, especially on those warmer summer days! To make these ahead, simply prepare the mixture, place in the popsicle molds and store them in the freezer for when those cravings kick in. The hardest part is waiting for them to freeze!
If you have kids, they’ll get a little jealous once they see you having one of these creamy tropical popsicles, but don’t worry – they’re super kid friendly since they contain no hidden or artificial ingredients. Kids can even have a few throughout the week without worrying about the sugar content. You will need to make a bigger batch once everyone in your family starts liking them! Good thing they are healthy and made with very few ingredients!
Most store bought popsicles and homemade popsicle recipes are filled with sugar. With this recipe you won’t have to miss popsicles ever again! These coconut lime popsicles are both dairy free and sugar free, making them a great treat for anyone eating low carb. They are also great to serve at gatherings, especially if any of your guests are diabetic or allergic to dairy.
Spring's barely here and I've already made three batches. Pro tip: run the molds under warm water for 5-6 seconds before pulling the sticks and they pop out clean without cracking. Learned that the hard way after losing my first batch to a frozen coconut milk vs. silicone standoff.
Tried these with toasted coconut flakes instead of raw shredded because it's what I had, and the difference was noticeable (nuttier, almost caramel-y, and the texture survived the freezer better than I expected). One thing I'd tell people: let them sit out for about a minute before biting in. The lime hits pretty sharp straight from frozen but mellows once they soften slightly. Would rate this 3.5 if I could, giving it four because the base recipe is solid and easy for someone like me who doesn't really bake.
Hadn't thought about toasting them first but that caramel-y thing makes sense. Might try it. And the lime thing is real, even 30 seconds on the counter makes a difference.
Ha, glad it's not just me on the lime thing. 30 seconds really does fix it.
Made a double batch of these last weekend for the week and I cannot stop pulling them out of the freezer. I've been doing keto meal prep for two years and popsicles never once crossed my mind as a batch item, but here we are. The full-fat coconut milk (I used Thai Kitchen) freezes so creamy, and the lime zest really comes through even a few days in. Used fresh lime instead of concentrated because I had two sitting on my counter, and it's way better than bottled. Only issue: my molds run bigger and I only got three out of the recipe, so I'm going 1.5 cans next time. Four stars for now because I want to dial in the yield before I call it done, but this is staying in the rotation all winter.
The mold size thing trips people up all the time. Going 1.5 cans is exactly right for bigger molds. And I'll mildly defend bottled lime juice here (I use it more than fresh), but fresh zest does add something the bottle can't replicate, so that part I get.
Can you use regular lime juice from the bottle or does it need to be fresh? I have the concentrated kind but not sure if that's the same thing.
Either works. I wrote it with both options because concentrated is way more convenient. 3 tablespoons of the concentrated stuff gives you the same punch as one fresh lime.