It has recently been brought to my attention that I have been talking a littttttttle (uncharacteristically) bit too much about fall lately, so when I was asked to co-host a World Coconut Day recipe collab, I knew I needed to make something summery! Coconut isn't exactly reminiscent of fall anyhow, but I wanted to go super summery + simple with this one, so I decided to make popsicles. I had an insane amount of limes available and immediately decided a Toasted Coconut Lime Popsicle would be the most perfect treat.
This was actually the first time I've ever made anything with toasted coconut and OH MY GOD why didn't anyone tell me how absolutely incredible it smells while being toasted?! If I closed my eyes I would have sworn I was on a tropical vacation somewhere, which means I'm probably going to be toasting coconut daily with a cocktail in hand sitting in a beach chair... in my kitchen. Which will make me look insane but, hey, we're in COVID times and this is the closest I'll get to a tropical vacay. I feel like you should totally join me!
I also feel like you should totally snag yourself some stainless steel popsicle moulds. I have been using these for a few months now after using plastic moulds for years and they have been such a game changer! The popsicles slide right out whereas with the plastic moulds I'd have to run them under hot water for an uncomfortably long amount of time all while twisting, pulling, and doing everything short of throwing them at the wall! They even come with super cute reusable bamboo popsicle sticks so you're eliminating waste, too. I also find that they freeze more evenly and thoroughly than their plastic counterparts. All in all, I highly recommend!
These popsicles are dairy free, low FODMAP friendly, and refined sugar free, too!
Did you make this recipe? Don't forget to let me know what you think in the comments below!
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1 can full fat coconut milk
1/2 tsp vanilla extract
1 tbsp lime juice (fresh)
1/4 cup coconut flakes, toasted
Place all ingredients except coconut flakes in blender + blend until smooth.
Line a baking sheet with parchment and spread out coconut flakes evenly, baking at 300F for about 5 minutes or until golden brown. Keep an eye on the coconut so it doesn't burn!
Pour contents of blender into popsicle moulds and freeze for at least 4 hours
Press toasted coconut along bottom of pop before removing from mould + serving.