Ingredients
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
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:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.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.
- 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