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.
Don't skip the zest if you can help it, the concentrated lime oil is what makes these taste like an actual dessert instead of juice on a stick. My mom used to make a coconut lime bundt cake for summer birthdays and the zest was always the part she insisted on. Same logic, different form.
I wasn't sure one tablespoon of Swerve could do the work without cream behind it. It can. Cleaner finish than the heavy cream versions I've been making.
I brought these to the pool. Didn't save enough for myself.
Amy, pool crowds are merciless. Next batch, make double and tuck one in your bag before the cooler goes out.
Coconut milk freezing into a smooth popsicle without any cream or yogurt sounded like optimistic recipe math. I've made enough keto frozen experiments that turned out icy and thin to be skeptical of a four-ingredient list. Full-fat coconut milk is doing real work here, that fat is why it doesn't freeze brittle, stays creamy enough to actually bite through clean. Shredded coconut blended smoother than I expected, no texture issue at all. Lime zest holds up after a full night in the freezer in a way juice alone wouldn't, something brighter. Those commercial coconut bars I'd been buying taste like diluted coconut water next to this. Second batch going in tonight.
Creamy and tart. Made them last night and they were gone by lunch.
Gone by lunch. That's the goal.
6 net carbs is the number I texted my keto group before I even finished making a second batch for the pool party. The lime zest is what actually does the work, and people kept saying they tasted 'bright,' which is a weird word for a popsicle but it fit.
Zest carries this floral punch that juice can't touch, even double the juice. Second batch before the first one's gone, that's the whole review right there.
Threw in some fresh mint. Mojito popsicle.
The lime and coconut were already doing most of the mojito work. Mint just closes it.
added vanilla and the coconut actually comes through more
Vanilla does that with coconut. They bring each other out. I've been leaving it out of the base recipe for no real reason.
Ha, kind of funny it's not even in the base. Keeping it in from here on.
Made a batch and watched my nephew pick around every piece of shredded coconut on his first one, asking for another 'without the stuff.' Didn't say a word about it on his second.
Silent second popsicle is the whole review. Mine did the same thing with the coconut for a few batches, picked around it every time, then one day just didn't.
My 8-year-old took one bite and immediately asked if I bought these somewhere. The lime comes through SO strongly in these, way more than I expected from a blender recipe, and they stay creamy all the way through instead of going icy like most homemade popsicles I've tried. Already planning a double batch for this weekend.
That 8-year-old is my target audience. Full-fat coconut milk is what keeps them creamy, lite version goes icy every time.
I only have coconut cream, not coconut milk. Would it be too dense, or could I thin it out and still get that creamy texture?
Yeah, coconut cream works. It'll just freeze denser and take a little longer to bite through. You can thin it with a splash of water to get closer to coconut milk consistency, or use it straight and let them sit out a minute before eating.
Made these last week and they came out more icy than creamy. Used a full-fat can, so I don't think that was it. Do you need to shake or stir the coconut milk first, or does the fat separate if it sits in the freezer too long before setting?
Shake the can first. Fat separates in there, and if you pour without mixing you're getting more of the watery part in each mold. And try allulose instead of Swerve next time. It freezes softer.
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.
Paleta carts are no joke. The shredded coconut almost didn't make it into the recipe but I'm glad it did. Those little bits are the whole thing.
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.