Coconut lime popsicles, creamy and dairy free, from one can of full-fat coconut milk, fresh lime, and a little confectioners Swerve — 6g net carbs. 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.
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.
The finished popsicles, flecked with lime zest and shredded coconut.
I pour the blended mixture into a silicone popsicle mold, and the bigger the mold, the fewer popsicles one batch makes.
More Keto Popsicles to Try
Here are some other popsicle recipes to try when the weather is hot.
Place coconut milk, lime zest, lime juice, shredded coconut and sweetener in a blender.
2
Blend it
Blend until smooth.
3
Pour into molds
Pour mixture into popsicle molds. Insert popsicle sticks and freeze overnight or until hardened.
Nutrition
Per serving: 1 popsicle
Calories
314
Fat
31.1g
Protein
0.3g
Total carbs
6.5g
Net carbs
6g
Nutrition is an estimate calculated from the ingredients listed. Brands vary, so check labels if you track closely.
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 4 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.
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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.
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.
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.
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.
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.
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.
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.
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.
