Creamy Coconut Popsicles – Low Carb, Sugar-Free Frozen Treat

Get your summer snack on with these low carb coconut popsicle bars!

Summer is here and if you’re following a low-carb or keto lifestyle, you might be missing those frozen treats from the grocery store aisle. These creamy coconut popsicles are here to save your summer! They’re sugar-free, low-carb, and packed with rich coconut flavor without kicking you out of ketosis.

If you’re a fan of coconut cream pie, these popsicles will hit the spot without the sugar crash. I love making these when I want something sweet and refreshing without the guilt. They taste like a frozen coconut cream pie but come together with simple ingredients you probably already have in your pantry. One time I added rum instead of vanilla extract and it was surprisingly delicious! (For adults only, of course.)

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This recipe yields 10 popsicles, so you can stock your freezer for those hot afternoons when cravings strike. Let me walk you through everything you need to know to make them perfectly silky and smooth.

What sweeteners work best for these coconut popsicles?

Choosing the right sweetener makes a big difference in both taste and texture. Not all low-carb sweeteners dissolve the same way, especially when you’re working with cold mixtures.

My top pick: a powdered monk fruit and erythritol blend. The powdered texture dissolves smoothly into the coconut milk base without leaving any gritty residue behind. Granular sweeteners can stubbornly refuse to dissolve in cold liquids, so always reach for the powdered version when you can.

Liquid sucralose works well too if you prefer a liquid option. It blends instantly and has a clean sweetness without any weird aftertaste. Just a few drops go a long way, so start small and taste as you go.

When substituting for sugar, stick to a 1:1 ratio. If your recipe calls for 1/2 cup of sugar, use 1/2 cup of your sugar replacement. This keeps the sweetness level consistent and predictable.

New to sugar alcohols like erythritol? Start with a smaller amount and work your way up. Some people experience mild digestive upset when first incorporating them into their diet.

A bit about making the creamy coconut popsicle filling

The secret to a silky smooth popsicle starts with choosing the right base. You need canned coconut milk, not the coconut milk beverage that comes in a carton. The carton version is too thin and watered down, which leads to icy, grainy popsicles that nobody wants.

Full-fat canned coconut milk (or coconut cream) gives you that rich, creamy texture that makes these treats feel indulgent. The high fat content is what keeps them smooth and satisfying. Check labels for hidden added sugars, since brands vary and those sneaky carbs can add up.

If you want to lighten the richness a bit, you can add some almond milk or another low-carb milk to the mixture. This stretches the coconut milk further and creates a slightly lighter popsicle while still keeping that creamy mouthfeel.

Here’s the basic process for the filling:

1. Blend the canned coconut milk with your chosen sweetener, vanilla extract, and a small amount of bloomed gelatin.
2. The gelatin is key because it helps prevent large ice crystals from forming as the mixture freezes.
3. Pour the mixture into your popsicle molds and freeze until solid.

Silicone popsicle molds work best for easy removal. The flexible material lets you gently push the popsicles out without running them under warm water or waiting forever for them to release.

Tips for reducing ice crystals in your creamy coconut popsicles

Ice crystals are the enemy of a smooth popsicle. They form when water molecules in the mixture freeze slowly and cluster together, creating that unpleasant icy texture. Here are my best tips for keeping your popsicles silky:

• Use gelatin: Adding a small amount of bloomed gelatin to the mixture before freezing helps bind water molecules and prevents large crystals from forming.
• Try an ice cream maker: If you want the absolute smoothest texture, run the mixture through an ice cream maker before pouring it into molds. This churns air into the mixture and prevents ice crystals completely.
• Add a splash of rum (for adults only): About 2 tablespoons of rum added to the mixture will prevent ice crystals from forming since alcohol has a lower freezing point. This works great for adult versions but skip it if you’re making these for kids.

Full-fat coconut milk naturally resists ice crystal formation better than low-fat options, so don’t skimp on the fat content. It’s what makes these popsicles taste so luxurious.

A bit about toasting coconut

Toasted coconut adds a wonderful crunch and nutty depth that takes these popsicles from good to amazing. It’s an optional step, but I highly recommend it if you want that extra layer of flavor and texture.

To toast desiccated coconut, heat a dry pan over medium heat. Add the coconut and stir constantly for 5-7 minutes. Keep the coconut moving in the pan to prevent burning. You’re looking for a light golden color and a fragrant, nutty aroma.

Remove the coconut from the pan immediately once it reaches the right color. The residual heat from the pan will continue cooking it, so don’t wait until it looks perfectly brown to take it off. Let it cool completely before sprinkling over your popsicles or stirring into the coating.

A bit about the candy coating (it’s like magic shell!)

Want to take these popsicles over the top? Add a sugar-free magic shell coating made with white chocolate and coconut oil. The coconut oil lowers the melting point of the chocolate, so it stays liquid at room temperature but hardens instantly when it hits the frozen popsicle.

You can make a larger batch if you plan to dip multiple popsicles, or a smaller amount if you just want to drizzle or spoon the coating over them. Either way, the result is a satisfying snap when you bite through the shell into the creamy coconut center.

The basic ratio is simple: melt together sugar-free white chocolate and coconut oil until smooth. Keep the coating warm while you work so it stays pourable.

Candy Coating Tips

Working with melted chocolate can be tricky, but these tips will help you avoid common pitfalls:

• Use a double boiler: Direct heat burns chocolate quickly. Set a heatproof bowl over simmering water and melt the chocolate gently.
• Keep everything dry: Even a drop of water can cause chocolate to seize and become grainy. Make sure your bowl, spoon, and any tools are completely dry.
• Avoid wooden spoons: Wood can retain moisture that causes seizing. Use a silicone or metal spoon instead.
• Keep the heat low: Patience wins here. Low and slow melting gives you the smoothest coating.
• Skip the microwave if possible: It’s too easy to overcook chocolate in a microwave. The double boiler method gives you much more control.

Once your coating is smooth, dip your frozen popsicles quickly and let the excess drip off. The shell will harden within seconds.

Finding Sugar Free White Chocolate and Possible Alternatives

Sugar-free white chocolate can be a bit harder to find than regular white chocolate. Check the baking aisle at larger grocery stores like Walmart, Target, or Whole Foods. You can also look online for keto-friendly brands like Lily’s or ChocZero. If you can’t locate it, you have options.

Alternative coating idea: Use sugar-free dark or milk chocolate instead. This gives the popsicles a Mounds bar flavor profile, which many people actually prefer. The chocolate-coconut combination is classic and delicious.

For a Mounds bar variation, simply substitute sugar-free chocolate for the white chocolate in the coating recipe. Dip your frozen popsicles and sprinkle with toasted coconut before the shell hardens.

If you’re feeling ambitious, you can make homemade sugar-free white chocolate using cocoa butter, powdered erythritol or allulose, vanilla extract, and a pinch of salt. It takes more effort but gives you complete control over the ingredients.

Toasted Coconut Pie Iced Popsicle Bars

Once your popsicles are made and coated, proper storage keeps them tasting fresh. Wrap each popsicle in parchment paper and store them in a freezer bag or airtight container. They’ll keep well for up to 4 weeks in the freezer.

When you’re ready to enjoy one, let the popsicle sit at room temperature for about 10 minutes before eating. This softens the texture slightly and makes for a creamier bite. Your patience will be rewarded!

Each popsicle contains approximately 354 calories, 34g fat, and 3g protein. The exact carb count will vary based on your specific ingredients and sweetener choices, but these fit well into most keto and low-carb eating plans.

Want More Freezer Treats for the Summer?

If you love these creamy coconut popsicles, you might also enjoy trying other frozen desserts. Keto coconut cream popsicles offer another coconut variation worth exploring. For something fruity, easy coconut milk popsicles can be adapted with berry flavors. And if you want a classic frozen dessert with a keto twist, consider trying a low-carb lemon gelato or peanut butter ice cream cake.

Frequently Asked Questions About Creamy Coconut Popsicles

Creamy Coconut Popsicles

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🥥 Cool down with these creamy, sugar-free coconut popsicles that taste like frozen coconut cream pie without the guilt.
🍦 Perfect for low-carb and keto lifestyles, these silky treats deliver rich coconut flavor with just simple pantry ingredients.

• Total Time: 4 hours 15 minutes
• Yield: 10 popsicles 1x

Ingredients

Scale 1x2x3x

1 can (13.5 oz) full-fat coconut milk

1/4 cup powdered monk fruit erythritol blend

1 teaspoon vanilla extract

1 tablespoon gelatin, bloomed in 2 tablespoons cold water

1/4 cup desiccated coconut, toasted (optional)

2 tablespoons sugar-free white chocolate chips

1 tablespoon coconut oil

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Instructions

1-Toast the coconut: Heat desiccated coconut in a dry pan over medium heat, stirring constantly for 5-7 minutes until golden and fragrant; cool completely.

2-Bloom the gelatin: Sprinkle gelatin over 2 tablespoons cold water; let sit for 5 minutes until thickened.

3-Blend the mixture: Combine canned coconut milk, powdered sweetener, vanilla extract, and bloomed gelatin in a blender until completely smooth.

4-Pour into molds: Divide the coconut mixture evenly among 10 silicone popsicle molds.

5-Freeze: Insert popsicle sticks and freeze for 4-6 hours or until completely solid.

6-Add coating: Melt white chocolate and coconut oil together; dip frozen popsicles, let harden, and sprinkle with toasted coconut if desired.

Last Step:

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Notes

🥛 Always use canned full-fat coconut milk, not the carton beverage version, which is too thin and creates icy popsicles.
🍬 Powdered sweeteners dissolve smoothly in cold mixtures, preventing the gritty texture that granular sweeteners can leave behind.
🥥 Adding 2 tablespoons of rum (for adults only) naturally prevents ice crystal formation since alcohol has a lower freezing point.

• Author: Ruby Bennett
• Prep Time: 15 minutes
• Freeze Time: 4 hours
• Cook Time: 0 minutes
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Keto, Low-Carb, Sugar-Free

Nutrition

• Serving Size: 1 popsicle
• Calories: 185
• Sugar: 1g
• Sodium: 5mg
• Fat: 18g
• Saturated Fat: 16g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 3g
• Fiber: 1g
• Protein: 1g
• Cholesterol: 0mg