These Coconut Key Lime Pie Popsicles are so delicious you’ll want a steady supply in the freezer all summer. Creamy coconut and bright lime combine with sweet white chocolate and crunchy vanilla wafers to capture everything you love about key lime pie—only in a cool, handheld popsicle.
Making popsicles at home is easier than you might think, and much healthier than store-bought versions loaded with refined sugar and artificial flavors. With a handful of natural ingredients, a popsicle mold (or a simple substitute), and a little patience while they freeze, you’ll have a freezer stash of a summery favorite.
Coconut Key Lime Pie Popsicles – What You Need
- Coconut cream: The rich, creamy base that gives these popsicles their tropical texture and flavor.
- Agave: A gentle natural sweetener that blends well and stays smooth when frozen.
- Lime: Both juice and zest are used to achieve that classic key lime tang.
- White chocolate chips: Adds sweetness and a creamy contrast to the tart lime.
- Coconut oil: Helps melt and smooth the white chocolate for a glossy topping.
- Nilla wafers: Crumbled to mimic a pie crust and add a pleasant crunch in each bite.
- Popsicle molds: Any molds will do; alternatives are listed below if you don’t have them.
Don’t have popsicle molds?
No problem. Use small paper cups, ramekins, or even an ice cube tray to make mini popsicles. Cover each cup with foil, insert a stick through the foil, and freeze. These simple swaps work great and make it easy to portion treats for the kids.
Other Tasty Topping Ideas
If you want to change the flavor profile, swap white chocolate for dark chocolate, or sprinkle toasted coconut flakes on top for extra texture. For the crust, graham cracker crumbs, crushed Biscoff, or finely chopped Oreos all make delicious alternatives to Nilla wafers.
Love all things key lime pie?
If you enjoy these popsicles, try making other key lime-inspired desserts at home using fresh lime juice and coconut—many recipes adapt easily from bars and tarts to frozen treats.
Tips for Easy Popsicle Making
Freeze for at least 8 hours. Give the popsicles enough time to become fully firm so they release cleanly from the molds.
Loosen molds with warm water. Run lukewarm water over the outside of the molds for a few seconds before pulling the popsicles out to prevent breakage.
Secure the sticks. Make sure the sticks are centered and stable in the mold before you add the final topping so they freeze straight and hold when you remove them.
How to Store Coconut Key Lime Pie Popsicles
Store finished popsicles in an airtight container or a sealed freezer bag to protect them from freezer odors and ice crystals. Properly stored, they will keep well for up to two weeks.
More cool summer desserts to try
Cool Summer Desserts
- High-Protein Strawberry Shortcake Ice Cream Bars
- Blueberry Cheesecake Protein Smoothie
- Lemon Cheesecake Nice Cream
- Peanut Butter Chocolate Cottage Cheese Cheesecake Cups
Coconut Key Lime Pie Popsicles Recipe
Cool down with these coconut key lime pie popsicles—creamy coconut combined with tangy lime and a crunchy wafer topping makes a refreshing, shareable summer treat.
Servings: 12
Ingredients
- 2 (15 oz) cans coconut cream
- 2 tablespoons agave
- 1/4 cup lime juice
- 1 tablespoon lime zest
- 1/4 cup white chocolate chips, divided
- 1 teaspoon coconut oil
- 6 Nilla wafers, crumbled
Instructions
- In a mixing bowl, whisk together the coconut cream, agave, lime juice, lime zest, and 2 tablespoons of the white chocolate chips until smooth and well combined.
- Pour the mixture into a measuring cup or pitcher with a spout to make filling molds easier.
- Fill your popsicle molds, leaving about 1/4 inch of space at the top for the chocolate-and-crust topper.
- Place the molds in the freezer and chill for 1 hour, allowing the mixture to set slightly so the topper adheres.
- While the popsicles chill, melt the remaining white chocolate chips with the coconut oil in 15-second intervals in the microwave, stirring between each interval until smooth.
- Mix the crumbled Nilla wafers into the melted white chocolate. Spoon about 1 teaspoon of this mixture onto the top of each partially frozen popsicle.
- Quickly insert the sticks; the cold popsicles will cause the white chocolate to set rapidly, so work briskly.
- Freeze the popsicles for at least 8 hours or overnight until fully firm.
- To remove, run warm water over the outside of the molds for a few seconds and gently pull the popsicles free.
Watch It
Video demonstration available—prepare the mixture, partially freeze, add the white chocolate and crumb topping, then finish freezing for a firm, delicious popsicle.
Nutrition (approx.)
Calories: 283 kcal; Carbohydrates: 12 g; Protein: 3 g; Fat: 27 g; Fiber: 2 g; Sugar: 6 g. Nutrition information is an approximation.
Photography by: The Wooden Skillet