Ingredients
Ingredients
- 14 ounces full-fat coconut milk, canned
- 1 teaspoon lime zest (about 1 lime)
- 3 tablespoons freshly squeezed lime juice
- 1/3 cup maple syrup (can substitute agave nectar)
- 1/4 teaspoon salt (optional)
Instructions
- Blend the ingredients: Place the full-fat coconut milk, lime zest, freshly squeezed lime juice, maple syrup, and optional salt into a blender. Blend for about 10 seconds until smooth, taking care not to overblend. If you prefer larger lime zest flecks in your popsicles, stir in the zest after blending and pulse the blender 1-2 times or alternatively whisk the mixture gently to combine. Using a container with a pour spout can make transferring easier.
- Fill the popsicle molds: Pour the blended mixture evenly into a 6-piece popsicle mold, leaving about 1/4 inch of space at the top to allow for expansion when freezing. Insert the popsicle sticks into each mold.
- Freeze: Place the molds in the freezer and allow them to freeze solid for 4 to 6 hours for best results. Once frozen, remove the popsicles from the molds and enjoy your creamy, tangy coconut lime treats.
Notes
- For a sweeter popsicle, increase the maple syrup slightly to taste.
- If you want a vegan alternative to maple syrup, agave nectar works well.
- Make sure not to overblend to maintain texture and small zest flecks.
- Use full-fat coconut milk for creamier and richer popsicles.
- Allow popsicles to sit at room temperature for a few minutes before removing from molds for easier release.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Blending
- Cuisine: International
- Diet: Vegan
