These dairy-free keto popsicles are hands down one of my favorite dessert creations to date. And I have a couple of pretty popular keto desserts on the site too--keto chocolate pots de creme, keto chocolate, keto brownies, and even avocado popsicles! But you guys, hand-to-heart, these mint-infused coconut milk popsicles are the bee's knees. You are not going to be disappointed! I love them, my kids love them, and you, my friend, will love them too.
The thing that makes these keto popsicles "keto" is their lack of added sugar driving the carb count low. Rather than rely on sugars for sweetness, I've used fruit--nature's candy--as a natural way to sweeten this dessert. Did you know that you can have fruit on keto? That's right! If you choose low-sugar fruits and eat them in moderation, you can still enjoy them with your low carb or keto diet. For this recipe, blueberries and lime provide all the sweetness you need.
Coconut milk is a favorite of mine for cooking, but it's also fantastic for creamy keto desserts. You can use coconut milk as a base for rich, creamy popsicles mixed with complementary ingredients or even on its own. Adding in a bit of fruit can add sweetness and provide a refreshing flavor when the weather heats up. I chose blueberries and lime in this recipe, but raspberries, blackberries, or strawberries would all be delicious--and absolutely beautiful--as well!
I also snuck a bright minty flavor into the mix by steeping mint leaves in the coconut milk for a few minutes. Feel free to get creative and use this recipe as a template to suit your palate and flavor preferences. Be sure to let me know your variations in the comments below!
How to Make Keto Popsicles
I'll admit, this recipe is a little labor intensive and it just might be the only keto popsicle recipe you'll come across that requires heating your ingredients before freezing them. I assure you: totally worth it!
First, you'll bring the coconut milk and mint leaves to a simmer to develop the minty-fresh flavor. Strain the leaves from the coconut milk and let it cool down at room temperature or in the fridge. This liquid will be your base for the keto popsicles.
Next up, you'll combine the lime juice and blueberries in a saucepan over low-medium heat. As the berries heat up, they will begin to break down; help the mixture along by gently stirring the ingredients until syrupy, compote-like sauce forms. If you prefer extra an extra sweet dessert, you can add a low carb sweetener of your choice here, but I love the fresh, pure taste of fruit without artificial sweeteners. Allow this mixture to completely cool as well.
Once your coconut-mint milk is cooled, divvy the mixture between 6 popsicle molds, filling roughly ¾ full. If needed, add a small amount of water to make up for the difference in volume. Pop them in the freezer for 30-40 minutes, until they are just slightly set up, but not completely solid. Now take your fruit mixture and swirl a small scoop into each popsicle mold. Place popsicle sticks in the center of the molds, then send them back to the freezer to complete freeze before eating. The freezing process will usually take an additional two hours, but be sure to check the consistency before pulling them out to enjoy!
I hope you love this keto popsicles recipe as much as I do! Enjoy! ?
- 1 can coconut milk (403 mL)
- ½ cup blueberries
- ½ ounce lime juice
- 2 tbs mint leaves
- Heat coconut milk with mint leaves and simmer in a saucepan for 4-5 minutes. Remove from heat. Strain the leaves out and set the coconut milk aside to cool.
- Combine lime juice and blueberries over low-medium heat in a saucepan for 4-5 minutes to create a sugar-free compote. Allow the compote to completely cool.
- Once the coconut milk is room temp, fill up six popsicle molds about ¾ of the way. If using large molds, add a small amount of water to each to add volume if needed. Place in the freezer for 30-40 minutes until slightly set.
- Remove from freezer to swirl in the fruit compote. Add popsicle sticks to the center of the molds and place in the freezer for a minimum of two hours, or until popsicles have completely frozen.
Hi, I'm Tasha–nutritionist, recipe developer, and multi-published cookbook author.
I am in the process of making these now with blackberries. I can't wait to see how they turn out.
I appreciate you Miss Metcalf, this is a very interesting recipe and I am gonna get started now.
May your life be free from suffering and filled with joy.
Kim Green says
I'm making these right now. My boyfriend has gastroparesis. He gets real sick and can't eat. Doctor said, no sugar but he needs fats. Popsicles are pretty much all he can eat sometimes. Can't wait.
Do you ever combine the milk and blues together? Just wondering!
Tasha Metcalf says
I sure do! 😊