Keto Key Lime Popsicles

Coated in crispy, toasted coconut, these popsicles taste like summer on a stick!
Course Dessert
Keyword Chef Taffiny Elrod, Key Lime
Recipe Creator Chef Taffiny Elrod
Prep Time 10 minutes
Freeze Time 8 hours
Total Time 8 hours 10 minutes

Yields:

8 popcicles

Ingredients:

  • 1 can full-fat coconut milk (13.66 ounce)
  • 1 6-ounce ripe, Haas avocado*
  • 1 large lime
  • 1 serving Key Lime Keto Chow

COATING

  • 1/2 cup coconut oil**
  • 1/2 cup toasted, unsweetened shredded coconut

Directions:

  • Zest just the green rind of the lime and squeeze the juice into the blender.
  • Scoop the avocado flesh into the blender. Add the coconut milk and Keto Chow and blend until creamy and smooth.
  • Pour the mixture into the popsicle molds and freeze overnight.
  • When the popsicles are frozen, line a tray with parchment paper or waxed paper and place it on an even surface in the freezer.
  • Place the toasted coconut in a small dish or tray.
  • Melt the coconut oil and allow it to cool to room temperature if it is too hot.
  • Remove the popsicles from their molds one at a time. If they won’t release from the mold run them under hot water for a couple seconds, repeating until they release. Working quickly, coat the popsicles with a layer of coconut oil and then sprinkle with the toasted coconut. Press the coconut gently to help it stick to the oil. If the coconut oil begins to firm while you are still coating the popsicles, melt it by placing the bowl in a dish of hot water.
  • Set the coated popsicles on the chilled tray. Once the coating is cold and firm, you can store the popsicles in an airtight container or in individual plastic bags in the freezer for up to three months.
*You can substitute other varieties of avocado, but the texture won’t be as creamy.
**Use virgin coconut oil for full coconut flavor or refined coconut oil for a milder flavor.
Nutrition Facts
Creamy Key Lime-Coconut Popsicles
Serving Size
 
1 popsicle
Amount per Serving
Calories
284
% Daily Value*
Fat
 
27.9
g
43
%
Saturated Fat
 
22
g
138
%
Polyunsaturated Fat
 
0.58
g
Monounsaturated Fat
 
2.67
g
Cholesterol
 
1.5
mg
1
%
Sodium
 
120.2
mg
5
%
Potassium
 
314.3
mg
9
%
Carbohydrates
 
5.9
g
2
%
Fiber
 
3
g
13
%
Sugar
 
1.6
g
2
%
Sugar Alcohol
 
0.01
g
Net Carbs
 
2.87
g
Protein
 
4.5
g
9
%
Vitamin A
 
152.99
IU
3
%
Vitamin C
 
18.54
mg
22
%
Calcium
 
98.08
mg
10
%
Iron
 
0.58
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.

Ingredients:

  • 1 can full-fat coconut milk (13.66 ounce)
  • 1 6-ounce ripe, Haas avocado*
  • 1 large lime
  • 1 serving Key Lime Keto Chow

COATING

  • 1/2 cup coconut oil**
  • 1/2 cup toasted, unsweetened shredded coconut
Nutrition Facts
Creamy Key Lime-Coconut Popsicles
Serving Size
 
1 popsicle
Amount per Serving
Calories
284
% Daily Value*
Fat
 
27.9
g
43
%
Saturated Fat
 
22
g
138
%
Polyunsaturated Fat
 
0.58
g
Monounsaturated Fat
 
2.67
g
Cholesterol
 
1.5
mg
1
%
Sodium
 
120.2
mg
5
%
Potassium
 
314.3
mg
9
%
Carbohydrates
 
5.9
g
2
%
Fiber
 
3
g
13
%
Sugar
 
1.6
g
2
%
Sugar Alcohol
 
0.01
g
Net Carbs
 
2.87
g
Protein
 
4.5
g
9
%
Vitamin A
 
152.99
IU
3
%
Vitamin C
 
18.54
mg
22
%
Calcium
 
98.08
mg
10
%
Iron
 
0.58
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.

Directions:

  • Zest just the green rind of the lime and squeeze the juice into the blender.
  • Scoop the avocado flesh into the blender. Add the coconut milk and Keto Chow and blend until creamy and smooth.
  • Pour the mixture into the popsicle molds and freeze overnight.
  • When the popsicles are frozen, line a tray with parchment paper or waxed paper and place it on an even surface in the freezer.
  • Place the toasted coconut in a small dish or tray.
  • Melt the coconut oil and allow it to cool to room temperature if it is too hot.
  • Remove the popsicles from their molds one at a time. If they won’t release from the mold run them under hot water for a couple seconds, repeating until they release. Working quickly, coat the popsicles with a layer of coconut oil and then sprinkle with the toasted coconut. Press the coconut gently to help it stick to the oil. If the coconut oil begins to firm while you are still coating the popsicles, melt it by placing the bowl in a dish of hot water.
  • Set the coated popsicles on the chilled tray. Once the coating is cold and firm, you can store the popsicles in an airtight container or in individual plastic bags in the freezer for up to three months.
*You can substitute other varieties of avocado, but the texture won’t be as creamy.
**Use virgin coconut oil for full coconut flavor or refined coconut oil for a milder flavor.

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