Key Lime Coconut Popsicles

These key lime coconut popsicles are like key lime pie but only better because they last longer!!  I mean, pie in a popsicle form…does it get any better than that?  Not really.  Then just add in the little fact that this recipe is dairy free, well, just forget about it!  So the inspiration for these delicious treats came from our vegan mason jar key lime pie recipe which is always a huge hit so we just thought, how fun would it be if this was frozen?  It could actually have something to do with the 110 degree weather that’s happening here in Arizona right now but whatever the reason, we’ll take it!  We just follow where the taste buds lead us!  So, there are very few ingredients in these popsicles which, of course, we love!

All you need is some coconut cream, limes, maple syrup and graham crackers!  Sounds easy enough right?

Just mix the coconut cream, lime juice, zest and maple syrup in a bowl until nicely combined.  Pulse the graham crackers in a food processor or beat them with a mallet until they are broken down.  The rest is easy peasy…just place a little of the graham cracker crumbs at the bottom of the popsicle molds, then pour in the coconut mixtue and top with some more graham crackers and pop them into the freezer.  The hardest part now is waiting for them to freeze!  Go do something productive to kill the time and you’ll be so happy!

Key Lime Coconut Popsicles

 

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Prep time

5 mins

Cook time

2 hours

Total time

2 hours 5 mins

 

Author: Good Thyme Kitchen

Serves: 4-6

Ingredients

• 14 oz can coconut cream
• 3 Tbsp freshly squeezed key lime juice
• 1 tsp key lime zest
• 3 Tbsp pure maple syrup
• 2 graham crackers
• popsicle molds

Instructions

1. In a bowl add coconut cream, key lime juice and zest and maple ayrup and mix.
2. Add graham crackers to a food processor and pulse until completely broken down. Or put graham crackers in a ziploc bag and lightly hit with a kitchen mallet until broken down.
3. Add 1 tsp graham cracker crumbs to the bottom of popsicle mold - fill 4-6 molds depending on size. Pour key lime coconut filling almost to the top of each mold. Top with remaining graham cracker crumbs and add stick or base. Place in freezer at least 2 hours or until frozen.

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