How to Make Toasted Coconut Lime Cream Pops
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Toast shredded coconut in a dry skillet over medium heat until golden; let cool.
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Blend coconut milk, heavy cream, erythritol, lime juice, lime zest, and vanilla until smooth.
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Stir in half the toasted coconut.
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Pour mixture into popsicle molds and insert sticks.
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Freeze at least 6 hours, then unmold and roll pops in remaining toasted coconut.
Pro Tips for Perfect Toasted Coconut Lime Cream Pops
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of unsweetened canned coconut milk, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Bake until set and fragrant, then let it cool so the texture finishes setting.
Frequently Asked Questions
How do I store Toasted Coconut Lime Cream Pops?
Store in an airtight container at room temperature or in the fridge depending on ingredients. Enjoy within a few days for best texture.
Can I freeze Toasted Coconut Lime Cream Pops?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for unsweetened canned coconut milk?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain dairy depending on the specific ingredients you use. Always check labels and make swaps as needed.