Lime Coconut Ice Pops Food

LIME COCONUT ICE POPS

Steps:

• In a blender, add lime juice, condensed milk and coconut milk. Blend until everything is smooth. If you wish for a more intense lime flavor, mix in lime zest. You can add a little at a time and taste until it reaches your desired preference. I like the little bit of bitterness and added the zest of one lime.
• Pour mixture into ice pop molds right away after blending (otherwise it will thicken if let to sit out) and freeze for several hours until set. To remove from molds, follow manufacturer's instructions. It usually involves running the molds under warm water for a few seconds.

COCONUT POPS

Steps:

• Puree a 14-ounce can of coconut milk with the grated zest of 1 lime, the juice of 2 limes, 1/4 cup confectioners' sugar and 1/4 cup shredded coconut. Pour into small popsicle molds or 3-ounce paper cups; insert wooden popsicle sticks. Freeze several hours, or until firm.

COCONUT KEY LIME ICE POPS

Steps:

• Blend avocado, coconut milk, agave nectar, lime juice, vanilla extract, and salt in a blender until smooth, about 1 minute. Pour mixture into ice pop molds and freeze until solid, 2 to 3 hours.

3-INGREDIENT CREAMY COCONUT-LIME ICE POPS

Steps:

• Whisk coconut milk, cream of coconut, and lime zest in a medium bowl. Divide mixture among ice-pop molds, leaving about 1/2" space at the top. Freeze until slushy, about 30 minutes.
• Stir to redistribute lime zest, cover molds, insert sticks, and freeze until ice pops are solid, at least 2 hours.
• Do Ahead
• Ice pops can be made 3 months ahead. Freeze until solid, then transfer to an airtight container and keep frozen.

COCONUT-MANGO ICE POPS

Steps:

• Puree mango, coconut milk, sugar, and lime juice in a food processor.
• Pour into ice pop molds and freeze until firm (about 4 hours).
• **Although you can use the imitation lime juice found in a container, the taste is not the same, it might come out slightly bitter. I highly recommend the fresh juice for the best flavor.

COCONUT-LIME POPS

Steps:

• Mix half the COOL WHIP with unsweetened coconut and cream of coconut until blended; spoon into 16 (3-oz.) paper or plastic cups. Freeze 1 hour or until firm.
• Add boiling water to combined gelatin mix and mint in medium bowl; stir 2 min. until gelatin is completely dissolved. Add enough ice cubes to coconut water to measure 1 cup. Add to gelatin; stir until ice is completely melted. Whisk in remaining COOL WHIP until blended. Pour over frozen COOL WHIP in cups. Insert wooden pop stick or plastic spoon into center of each cup for handle.
• Freeze 4 hours or until firm. To remove pops from cups, place bottoms of cups under warm running water for 15 sec. Press firmly on bottoms of cups to release pops. (Do not twist or pull pop sticks.)