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–+ servings

Toasted Coconut Paletas (Keto Coconut-Lime Ice Pops)

Creamy coconut milk, a splash of tangy lime, and crunchy flecks of toasted coconut come together in these paletas that taste like a vacation — but keep carbs at rock-bottom.
Print Recipe
Prep Time: 10 minutes
Total Time: 10 minutes
Course: Dessert
Cuisine: Mexican
Servings: 8 servings
Calories: 125kcal

Ingredients

  • 1/2 cup unsweetened shredded coconut sub: flaked coconut, chopped fine
  • 1 3/4 cups full-fat canned coconut milk well shaken; sub: coconut cream + 1/4 cup water
  • 1/4 cup unsweetened almond milk sub: macadamia or cashew milk
  • 3–4 tbsp powdered monk-fruit/erythritol blend to taste; sub: allulose, softer freeze
  • 2 tbsp fresh lime juice sub: lemon juice
  • 1 tsp lime zest sub: 1/4 tsp lime oil
  • 1/2 tsp pure vanilla extract sub: coconut extract
  • 1 pinch sea salt

Instructions

  • Toast the coconut, 2 min: Warm a dry skillet over medium. Add shredded coconut; stir until deep golden and fragrant. Transfer 2 Tbsp to a small bowl for garnish; let the rest cool.
  • Blend the base, 2 min: In a blender, combine coconut milk, almond milk, sweetener, lime juice, zest, vanilla, salt, and ¾ of the toasted coconut. Blitz 20 seconds until smooth.
  • Fill the molds, 3 min: Divide mixture among 6–8 paleta molds. Sprinkle reserved toasted coconut on top. Insert sticks.
  • Freeze until solid, at least 4 hours, overnight best.
  • Serve & store: Enjoy immediately or keep wrapped in a freezer bag for up to 1 month.

Nutrition

Serving: 1serving | Calories: 125kcal | Protein: 1g | Fat: 12g
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