Creamy dreamy 5-ingredient Vegan Key Lime Popsicles. This easy paleo popsicle recipe includes a secret ingredient! Check out the recipe card for a keto option, too.
If your summer is anything like ours here in Reno, I’m willing to bet you’re itching for all-things cool and refreshing whether they’re in the form of food, a rejuvenating beverage, or your own personal refrigeration system that follows you around wherever you go. <- A girl can dream.
I’d be lying if I said I haven’t fantasized multiple times over the last week about living in a vat of chilled Jell-O. Strawberry flavor, obviously.
Suffice it to say, I have a shiny chilled object for you, and it comes in the flavor of Key Lime.
These Vegan Key Lime Popsicles are basically a modern marvel – they’re super tangy, sweet, and creamy — they make you feel like you’re on vacation in the Caribbean — plus, they’re made with an unsuspecting secret ingredient.
I must confess, you’ve seen almost this exact recipe on my site in past posts. Do you remember the Vegan Key Lime Ice Cream and the No-Bake Vegan Key Lime Tarts I showed you a few years ago?
This is basically the same thing.
But incognito as a popsicle.
What are the ingredients, you ask? Get a load of this: We’re using AVOCADOS, key lime juice, pure maple syrup (see recipe notes for the zero-sugar keto option), and full-fat canned coconut milk. BOOM popsicle perfection.
We simply blend everything together in a blender or food processor until it’s super smooth, transfer that ish to a popsicle mold, freeze, then BEHOLD the magic of the key lime popsicle.
Or ice pop.
Do you say, “popsicle” or “ice pop?”
Anyyyyhoo.
I hope you enjoy these pops o’ good clean lovin’ and stay cool out there!
More Healthy Popsicle Recipes:
- Almond Joy Popsicles
- Strawberry Coconut Milk Popsicles
- 2-Ingredient Orange Creamsicles
- Dairy-Free Fudgesicles
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!
Vegan Key Lime Popsicles
Ingredients
- 2 large ripe avocados peeled and pitted
- 3/4 cup key lime juice
- 1 cup full-fat canned coconut milk
- 1/2 cup + 1 Tbsp pure maple syrup see note*
- 1 tsp pure vanilla extract optional
- 1/4 teaspoon sea salt
Instructions
- Add all ingredients to a blender or food processor and blend until completely smooth. Transfer mixture to a popsicle mold and insert the popsicle sticks. Freeze 4 hours, or until completely frozen.
- When ready to serve, thaw the popsicles, then gently pull on the popsicle sticks to release them from their molds. Enjoy!
Any way to make these without the coconut milk to avoid nut allergies, but still keeping the creaminess to them?
Hi Jessy!
Coconut milk isn’t a nut, so you’d be good to go to use it. If you’d like, you can replace the coconut milk with heavy cream or half & half 🙂
Hass avocados or the larger green ones?
Hi Rebecca! I use California avocados, so aim for large ones if possible 😀 xo
Thank you! Made them last night oh wow. They are so yummy! Everyone loved them including my pickier twin boy. ?
Can you share what molds you have?
Hey Rebecca!!
I’m so happy you like them! I use this popsicle mold: https://amzn.to/3cueYHJ xoxo
how would you change the recipe for 4 popsicles? use 2/3 of everything?
That sounds spot on, Elayne! Hope you enjoy! xo
Hi Julia
I just found your blog this summer and love love the recipes!
Question for you with the key lime popsicles, did you spray the popsicle holders or did they pop out easily?
Thanks
Hi Renee! The popsicles pop out easily, so not spraying necessary!! 😀 Enjoy! xo
Is it unsweetened or sweetened coconut milk?
Is it unsweetened or sweetened coconut milk?
Unsweetened full-fat canned coconut milk (not the coconut milk from the carton 😉 ) Hope you love them!
Hello, it seems you accidentally omitted the coconut milk from the recipe… how much is it supposed to be? Thanks, and these look awesome!
My apologies, Andrea! You’re correct – there is supposed to be 1 cup of full-fat coconut milk in the regular vegan/paleo version, and the keto version is 1.5 cups. Thanks for catching this! I fixed the recipe 😀