Creamy Key Lime-Coconut Ice Pops
Coated in crispy, toasted coconut, these ice pops taste like summer on a stick!
Ingredients
- 1canfull-fat coconut milk (13.66 ounce)
- 16-ounceHaas avocadoripe*
- 1largelime
- 1servingKey Lime Keto Chow
COATING
- 0.5cupcoconut oil
- 0.5cupunsweetened shredded coconuttoasted
Instructions
- Zest just the green rind of the lime and squeeze the juice into the blender.
- Scoop the avocado flesh into the blender. Add the coconut milk and Keto Chow and blend until creamy and smooth.
- Pour the mixture into the popsicle molds and freeze overnight.
- When the ice pops are frozen, line a tray with parchment paper or waxed paper and place it on an even surface in the freezer.
- Place the toasted coconut in a small dish or tray.
- Melt the coconut oil and allow it to cool to room temperature if it is too hot.
- Remove the ice pops from their molds one at a time. If they won’t release from the mold run them under hot water for a couple seconds, repeating until they release. Working quickly, coat the ice pops with a layer of coconut oil and then sprinkle with the toasted coconut. Press the coconut gently to help it stick to the oil. If the coconut oil begins to firm while you are still coating the ice pops, melt it by placing the bowl in a dish of hot water.
- Set the coated ice pops on the chilled tray. Once the coating is cold and firm, you can store the ice pops in an airtight container or in individual plastic bags in the freezer for up to three months.
Notes
*You can substitute other varieties of avocado, but the texture won’t be as creamy. **Use virgin coconut oil for full coconut flavor or refined coconut oil for a milder flavor.
Nutrition
Serving: 1popsicleCalories: 284kcalCarbohydrates: 5.9gProtein: 4.5gFat: 27.9gSaturated Fat: 22gPolyunsaturated Fat: 0.58gMonounsaturated Fat: 2.67gCholesterol: 1.5mgSodium: 120.2mgPotassium: 314.3mgFiber: 3gSugar: 1.6gVitamin A: 152.99IUVitamin C: 18.54mgCalcium: 98.08mgIron: 0.58mgSugar Alcohol: 0.01gNet Carbs: 2.87g
Photography by Sarah DeYoung