Dairy Free Keto Coconut Lime Popsicles
Published August 22, 2020 • Updated March 1, 2026
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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
Add to blender
Place coconut milk, lime zest, lime juice, shredded coconut and sweetener in a blender.
Blend it
Blend until smooth.
Pour into molds
Pour mixture into popsicle molds. Insert popsicle sticks and freeze overnight or until hardened.
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.
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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.
There was a paleta cart near where I grew up, coconut lime every summer. Forgot those existed. First bite of these and it all came back. The shredded coconut is what does it, those little bits of texture in every bite. Didn't know a popsicle mold and a can of coconut milk could hit that hard.
I gave up on frozen desserts months ago after too many icy, disappointing batches that tasted like sweetened air. These completely changed that. The full-fat coconut milk gives them a dense, creamy texture that holds up when you bite in, and the lime zest cuts through enough to make you slow down and actually taste it. Three batches in the last two weeks. I finally feel like summer is back.
Three batches in two weeks. I never skip the zest - the juice alone doesn't have that brightness.
First time making popsicles at home and started with this one. Coconut milk blended so smooth I half expected them not to freeze right, but they came out really creamy. Does the shredded coconut sink to the bottom for you, or does blending keep it mixed in?
Mine goes up, not down. Coconut floats, so it ends up near the top by the time they're solid. With only 2 tablespoons across the batch it's barely noticeable.
Popsicles were the one thing I told myself I had to let go of when I started keto. Made these with the full-fat coconut milk and fresh lime zest and I genuinely got a little emotional. I forgot something that cold and creamy could just feel like summer.
On batch seven now (yes, seven, it's been a good spring), and somehow still not over it. Something about the way full-fat coconut milk freezes, it gets SO dense and creamy, and the lime just cuts right through it. I've been doubling the lime zest because I want more of that citrus bite and it's worth it every time. Only knock is that the Swerve amount feels a little light to me, I always add an extra spoonful before freezing, but once I nailed the ratio I've been making them every week.
Seven is commitment. I keep the base lean on lime because not everyone wants that much citrus, but doubling the zest is where I'd land too. Cold kills sweetness, so the Swerve always feels light until you bump it.
First time making anything in my popsicle molds (they've been sitting in the back of a drawer for two years) and I went with this one because three ingredients felt manageable. The texture coming out of the freezer stopped me, I expected something icier from the coconut milk but these are genuinely creamy all the way through. The lime zest is what I keep thinking about, more fragrant than just tart, and it comes through in a way the juice alone wouldn't. Giving it four stars for now because I want to try one more round with a touch more Swerve before I commit. One question: does the full-fat make a big difference in the freeze, or have you tested with lite coconut milk?
Full-fat is what makes the texture. Lite has too much water and they freeze grainy instead of creamy. Tried it once and didn't bother again.
I've made these four times now and they just keep getting better. Third batch, I accidentally used two limes instead of one, and the whole thing tasted brighter and more citrusy, so now I do it on purpose. The full-fat coconut milk gives them this creamy texture I didn't expect without a dairy base, and they pop out of the molds cleanly every time. The Swerve leaves a tiny cooling aftertaste that's more noticeable when you're eating them frozen, so I switched to monk fruit sweetener and that fixed it completely. Still giving it 4 stars because the original had that edge, but with the swap these are exactly what I was looking for. Making another batch this weekend.
Monk fruit was the right call. Swerve's cooling effect gets stronger when things are cold, so the aftertaste is worse in popsicles than in something baked. Allulose is my other go-to if you ever want to try.
Thought popsicles were just off the table when I went keto. Made these last night and the coconut milk base is way creamier than expected. Already planning a double batch before it actually warms up.
Double batch is the right call. Wrap each one in wax paper before you bag them or they freeze together and you'll snap one trying to pull them apart.
Really liked these, but next time I'd squeeze in more lime before freezing. The coconut totally takes over once they're frozen and you just lose the lime.
Cold kills citrus in coconut fat. I've gone up to two limes and it punches through better.
Made these for the first time after seeing them pop up and the coconut lime combo is so much brighter than I expected straight from the freezer. Do you think silicone ice cube trays would work? I don't have popsicle molds but I'm already planning a second batch.
Silicone ice cube trays work fine. No stick obviously, but they pop right out and you end up with little bite-sized pieces. I've done it that way when I didn't want to dig out the molds.
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.
5-6 seconds is faster than my usual 10. Silicone really grips when it's been in the freezer overnight.
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.