Nutrition: 140 Calories | 2.6g Net Carbs | 1.2g Protein
Cold and creamy, this homemade coconut popsicle recipe is perfect for a hot day, and—since there’s no added sugar—you can enjoy this refreshing treat guilt-free.
When it starts getting hot outside, my girls start asking for popsicles every day. Popsicles make such a refreshing treat, especially after you’ve been playing or working in the sun. So many popsicles are just frozen sugar water, but it’s so easy to make your own and skip all those empty calories. This coconut popsicle recipe is sweetened with a little stevia, so it’s low carb and Keto friendly. You can enjoy it for a perfect boost in the middle of the day or a sweet treat when you’re winding down in the evening.
Calculating Your Popsicle Molds’ Capacity
Before making the popsicles, I had to figure out how much popsicle mixture I needed. I bought these popsicle molds last year at the dollar store on a whim, and I didn’t remember their capacity. If you have the same problem, here’s an easy way to figure it out. First, fill one popsicle mold with water. Then, pour the water from the popsicle mold into a measuring cup and multiply that amount by your number of molds. I had 8 popsicle molds, so I multiplied by 8. Remember this number for later.
Simple Coconut Popsicles
Now it’s time to mix up your popsicles! This recipe is so easy. Start by mixing together the canned coconut milk and unsweetened shredded coconut in a large measuring cup. The measuring cup makes it a lot easier to fill the popsicle molds. If you don’t have a large enough measuring cup, you can use a large pitcher with a spout.
These popsicles are so creamy because of all that coconut cream that sits on top of the canned coconut milk. Yum!! Instead of the unsweetened coconut flakes, you could also use fresh coconut meat, or skip it altogether if you’re not a fan of the texture.
Next, add the boxed coconut milk to the mixture. Remember that number from before, and add enough boxed coconut milk to fill your popsicle molds (I used 2 2/3 cups). Since you’re mixing everything together in a measuring cup, it’ll be easy to measure. Sweeten you coconut mixture with liquid stevia. Finally, pour the sweetened coconut mixture into your popsicle molds. If they’re not quite full, top off with more boxed coconut milk as necessary.
Once the popsicle molds are full, put the handles in and freeze them for 4 hours or more, until they’re firm. Once your homemade coconut popsicles are frozen, serve and enjoy your refreshing treat.
Coconut is delicious all on it’s own, but sometimes it’s fun to bring other flavors to the party. Some great add-ins are strawberries (pureed or sliced), pineapple, and lime (add the juice and zest). Have fun and get creative with your homemade popsicles!
Homemade Creamy Coconut Popsicles – No Sugar Added
Cold and creamy, this homemade coconut popsicle recipe is perfect for a hot day, and—since there’s no added sugar—you can enjoy this refreshing treat guilt-free.
Total Time: 4 Hours 5 Minutes
Prep Time: 5 Minutes
Inactive Time: 4 Hours
Ingredients
- 1 Can Coconut Milk (with Cream), 13.5 oz
- 1/2 Cup Shredded Unsweetened Coconut
- 1/2 tsp Liquid Stevia
- 2 2/3 Cup Unsweetened Coconut Milk (in the box), or enough to fill the remainder of your popsicle molds
Directions
- Whisk all the ingredients together in a large measuring cup (this makes pouring easier).
- Pour the coconut mixture into the popsicle molds. If they’re not quite full, Top them off with additional boxed coconut milk (see above for calculating how much you need).
- Put the coconut popsicles in the freezer for at least 4 hours or until they are frozen solid. Keep in the freezer until you’re ready to eat. Enjoy!!
Nutrition:
Yield: 8 servings, Serving Size: 1 Popcicle
Amount Per Serving: Calories: 140, Total Fat: 14g, Saturated Fat: 11.8g, Cholesterol: 0mg, Sodium: 22.5mg, Carbohydrates: 3.3g, Fiber: 0.7g, Sugars: 1.3g, Protein: 1.2g
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What kind of “boxed” coconut milk did you use here? There is a kind that comes as a solid block in a carton like a drink box, and is sometimes called “creamed coconut”. There is a kind that is like canned coconut milk, except it is in a box. And then there is the thin kind sold as a replacement for dairy milk to drink, sold in a carton like milk, and contains food gums, flavourings, and sweeteners. It is impossible to tell from this recipe which you actually used.
In addition to the can of coconut milk, I use the boxed coconut milk that is a replacement for dairy milk. I use the boxed coconut milk that is unflavored and unsweetened. Hope this helps.