Low-Carb Coconut Popsicle Recipe


Refreshing and creamy coconut popsicles that are low-carb and perfect for a keto-friendly summer treat, packed with tropical flavor.


1 can (13.5 oz) full-fat coconut milk 1/2 cup heavy cream 1/4 cup erythritol (or preferred low-carb sweetener) 1 teaspoon vanilla extract 1/2 cup unsweetened shredded coconut

Steps: 1

Prepare the mixture: In a mixing bowl, combine the coconut milk, heavy cream, erythritol, and vanilla extract. Whisk until the sweetener is fully dissolved and the mixture is smooth.

Steps: 2

Add shredded coconut: Stir in the unsweetened shredded coconut, ensuring it is evenly distributed throughout the mixture for added texture and flavor.

Steps: 3

Fill the molds: Pour the coconut mixture into popsicle molds, filling each mold evenly. Tap the molds gently on the counter to remove any air bubbles.

Steps: 4

Insert sticks and freeze: Place popsicle sticks into each mold and transfer the molds to the freezer. Freeze for at least 4-6 hours or until the popsicles are fully set.

Steps: 5

Unmold and serve: To release the popsicles, run the molds under warm water for a few seconds. Gently remove the popsicles and enjoy your low-carb coconut treat.