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Lemon-Coconut Creamsicles

  • Yield: 9 popsicles


  • 3 Tbsp fresh lemon zest, divided
  • 1 cup sugar
  • 6 Tbsp fresh lemon juice
  • 2 cups full fat coconut milk
  • 1/4 tsp salt
  • 1/8 tsp pure coconut extract
  • 1 Tbsp limoncello or vodka


  1. Place 1 1/2 tablespoons lemon zest and sugar in a food processor and pulse for 1 minute; add lemon juice and process until blended. Pour mixture into a medium bowl and whisk in coconut milk, salt, coconut extract, remaining lemon zest, and limoncello until smooth. Chill mixture for 4 hours in the refrigerator.
  2. Fill popsicle molds with chilled mixture, leaving a 1/2-inch of space at the top of each mold. Freeze for 90 minutes, then insert popsicle sticks and freeze overnight. To unmold, let popsicles stand at room temperature for 5 minutes. Carefully remove from molds and serve.


The limoncello or vodka prevents the popsicles from freezing too firmly; omit if you wish. Popsicle molds: I use these.


  • Calories: 180
  • Carbohydrates: 24
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