Creamy Coconut Popsicles for a Low Carb Summer Treat

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

If you love coconut cream pie, just wait until you sink your teeth into these creamy coconut popsicles. They are sugar-free, low carb, gluten free, and totally keto friendly – basically the perfect frozen treat when the ice cream truck rolls through your neighborhood. I live in the middle of nowhere, so I can’t exactly chase down a truck, but a batch of these in my freezer makes me feel like I’m winning at summer snacking. So, so, good!

this …

This recipe turns a humble can of coconut milk into something that tastes like a slice of coconut cream pie on a stick. We’ll walk through everything from sweetener choices to that ridiculously easy magic shell coating and toasted coconut crunch. Ready? Grab your popsicle molds and let’s go.

Why you’ll love these:

• Only 2-4 g net carbs per pop
• Creamy, custardy texture without dairy
• Uses canned coconut milk – not the carton stuff
• Finished with a sugar-free white chocolate shell and toasted coconut
• Freezer-friendly for up to 4 weeks

For the creamiest results, use full-fat canned coconut milk and never swap it for the light version or coconut beverage – that’s the number one trick.

What sweeteners work best for these coconut popsicles?

Sweetener choice makes a huge difference when you’re freezing a treat. Granular sweeteners that don’t dissolve well can turn grainy once frozen. My go-to is a powdered erythritol and monk fruit blendit dissolves smoothly and doesn’t leave that cooling aftertaste. If you want zero graininess, liquid sucralose is your best friend. Any 1:1 sugar replacement that’s keto-approved works here, as long as you dissolve it fully while the mixture is warm.

Here’s a quick sweetener guide:

• Powdered erythritol/monk fruit: Best all-purpose option, natural, widely available.
• Liquid sucralose: No texture issues, super smooth.
• Allulose: Dissolves like sugar and doesn’t crystallize, but harder to find.
• Granular erythritol: Works if you blend it until powdered first, or heat the base mixture gently.

For another tasty approach, check out the Creamy Keto Coconut Popsicles Recipe from Wholesome Yum – it’s a great example of using allulose for a silky finish.

A bit about making the creamy coconut popsicle filling

The magic starts with canned full-fat coconut milk. Not the carton beverage – that stuff is basically watered-down coconut sadness. You want the thick, velvety liquid that sometimes separates into cream and water. If you refrigerate the cans overnight, you can scoop out the solid coconut cream for an even richer, mousse-like pop. I usually add a splash of unsweetened almond milk to thin things just enough for easy pouring, plus a touch of unflavored gelatin to help fight ice crystals.

Here’s the general process:

1. Combine coconut milk, almond milk, sweetener, vanilla, and a tiny pinch of salt in a saucepan.
2. Warm gently over low heat – don’t boil – just enough to dissolve the sweetener and bloom the gelatin.
3. Let the mixture cool completely, then give it a quick whiz with an immersion blender to fully emulsify the coconut fat. This step stops separation and gives that dreamy creaminess.
4. Pour into popsicle molds, leaving a little headspace for the coating later.
5. Freeze until solid, about 6 hours.

The layering tip is fun too: freeze each layer partially before adding the next if you want stripes of different colors – maybe a chocolate coconut layer with unsweetened cocoa powder.

Tips for reducing ice crystals in your creamy coconut popsicles

Ice crystals are the enemy of a good creamy popsicle. Here are three ways to beat them:

• Ice cream maker method: After cooling the base, churn it in an ice cream maker until thick and slushy, then transfer to molds. This whips in air and breaks up ice particles.
• Add a little rum: For an adult version, stir in 2 tablespoons of rum before freezing. Alcohol doesn’t freeze solid, so it keeps the texture smooth. (Obviously skip this for kids.)
• Unflavored gelatin: A small amount adds body and helps trap liquid, reducing iciness. I use about 1 teaspoon for this batch of 10 pops.

If you can, invest in an inexpensive ice cream maker – the difference in texture is insane. The mixture turns fluffy and mousse-like before freezing.

A bit about toasting coconut

Toasted coconut turns these popsicles into something legendary. I use unsweetened shredded coconut (dessicated coconut) and toast it on the stovetop. It only takes a few minutes and adds that nutty crunch that makes the bars taste like a fancy bakery treat.

Easy stovetop toasting:

• Place shredded coconut in a dry, non-stick skillet over medium-low heat.
• Stir constantly with a spatula – don’t walk away!
• In 5-7 minutes, the coconut turns golden brown and smells incredibly nutty.
• Immediately transfer to a cool plate so it stops cooking.

One batch of toasted coconut is enough to coat all 10 popsicles. Store any extra in an airtight jar for sprinkling on yogurt or smoothie bowls.

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

That glossy, crackly coating is a homemade sugar-free white chocolate magic shell. It’s just two ingredients: sugar-free white chocolate and coconut oil. The coconut oil keeps the coating soft at room temperature but lets it firm up the instant it hits the frozen pop – just like the Magic Shell of your childhood, except keto friendly.

For the full batch to dip all 10 pops, you’ll need 4 cups sugar-free white chocolate and 12 tablespoons coconut oil. That’s a lot, so if you plan to drizzle instead of fully dip, scale down to 1 cup chocolate and 1/4 cup oil. Melt them together over very low heat, stirring constantly, until smooth. Then dip each frozen popsicle, let the excess drip off, and immediately roll in that toasted coconut. The coating sets in seconds.

Leftover coating can be saved and re-melted for another batch – or used as a sauce over frozen berries. Waste not, right?

Finding Sugar Free White Chocolate and Possible Alternatives

Sugar-free white chocolate can be a little tricky to track down; not every grocery store carries it. Look for brands like ChocZero or Lily’s (the white chocolate style bars). If you can’t find it, you can use sugar-free dark or milk chocolate instead – the taste shifts but is still delicious. I’ve also tried making my own white chocolate with cocoa butter, powdered sweetener, and vanilla. It works, though the texture can be slightly grainy. For a smoother option, melt together cocoa butter, powdered erythritol, and a touch of coconut milk powder if you have it. Not perfect, but absolutely doable.

Another idea: skip the white chocolate entirely and dip in a Homemade Sugar Free Coconut Popsicles style coating made from melted coconut butter and sweetener – it’s simpler and still tastes tropical.

Candy Coating Tips

Melting chocolate can be finicky, but these little tricks help every time:

• Use a double boiler or a heatproof bowl set over a pot of simmering water (bowl shouldn’t touch water).
• Every tool must be completely dryeven a drop of water can make the chocolate seize into a grainy mess.
• Avoid wooden spoons; they can hold moisture. Use a silicone spatula.
• Keep the heat low and gentle. High heat burns chocolate and ruins the texture.
• Do not microwave sugar-free white chocolate unless you’re an expert; it seizes much faster than regular chocolate.

With a little patience, you’ll have a smooth, glossy coating that hardens into the perfect candy shell.

Frequently Asked Questions

Toasted Coconut Pie Iced Popsicle Bars

Once your popsicles are frozen, dipped, and coated in toasted coconut, they need a little care in the freezer. Wrap each pop individually in parchment paper, then store them all together in an airtight zip-top bag or container. This prevents freezer burn and stops them from sticking together into one giant pop blob. They’ll keep nicely for up to 4 weeksif they last that long. (Ours usually disappear by day three.)

When you’re ready to eat, pull one out and let it sit at room temperature for about 10 minutes. That softens the center just enough so it doesn’t break your teeth on the first bite, while the coating stays crisp. Perfect poolside treat, backyard BBQ dessert, or midnight snack when the sweet tooth hits.

For another fun variation, swirl in a little lime zest and juice before freezing for a tropical twist, or stir in a spoonful of unsweetened cocoa powder for a chocolate coconut version. The recipe is super flexible.

Want More Freezer Treats for the Summer?

If coconut pops aren’t enough (and let’s be real, you can never have enough freezer treats), I’ve got other low carb frozen recipes that hit the spot. Check out my peanut butter ice cream cake – it’s no-bake and absolutely decadent. Or try the raspberry popsicles for a fruity, bright option. And homemade lemon gelato is a tangy, creamy scoop that tastes like sunshine. Keep that freezer stocked and keto summer cravings tamed.

Enjoy every creamy, coconutty bite!

Creamy Coconut Popsicles

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

Pin Recipe

🥥 Creamy, custardy coconut popsicles with a crackly sugar-free white chocolate shell – tastes just like coconut cream pie on a stick!
🌴 Only 2-4g net carbs per pop, keto-friendly, and the perfect frozen treat for guilt-free summer snacking.

• Total Time: 6 hours 35 minutes
• Yield: 10 popsicles 1x

Ingredients

Scale 1x2x3x

1 (13.5 oz) can full-fat coconut milk

1/4 cup unsweetened almond milk

1/3 cup powdered erythritol and monk fruit sweetener blend

1 teaspoon vanilla extract

Pinch of salt

1 teaspoon unflavored gelatin

1 cup unsweetened shredded coconut

4 cups sugar-free white chocolate chips

12 tablespoons coconut oil

Cook Mode Prevent your screen from going dark

Instructions

1-Combine the base ingredients: Stir together canned full-fat coconut milk, unsweetened almond milk, powdered sweetener, vanilla extract, and a pinch of salt in a saucepan.

2-Warm and bloom the gelatin: Gently warm the mixture over low heat, stirring until the sweetener dissolves and the unflavored gelatin blooms; do not let it boil.

3-Cool and emulsify: Remove from heat, let the mixture cool completely, then blend with an immersion blender until smooth and fully emulsified.

4-Fill the popsicle molds: Pour the cooled base into popsicle molds, leaving a little headspace for the coating.

5-Freeze until solid: Freeze for about 6 hours or until the popsicles are completely firm.

6-Toast the shredded coconut: Toast unsweetened shredded coconut in a dry non-stick skillet over medium-low heat, stirring constantly for 5-7 minutes until golden brown, then transfer to a cool plate.

7-Make the magic shell coating: Melt sugar-free white chocolate chips and coconut oil together in a heatproof bowl over very low heat, stirring frequently until smooth.

8-Dip and coat the popsicles: Unmold each frozen popsicle, dip it into the melted white chocolate mixture, and immediately sprinkle all sides with toasted coconut.

9-Set the coating and serve: Return the coated popsicles to the freezer briefly until the shell hardens, then serve immediately.

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 full-fat canned coconut milk – never the light version or carton coconut beverage – for the richest, creamiest results.
🍬 Powdered erythritol/monk fruit blend or liquid sucralose work best here; granular sweeteners can turn grainy once frozen unless blended into a powder first.
🍦 For the silkiest texture, churn the cooled base in an ice cream maker until thick and slushy before pouring into molds – it whips in air and breaks up ice crystals.

• Author: Ruby Bennett
• Prep Time: 15 minutes
• Freeze Time: 6 hours
• Cook Time: 20 minutes
• Category: Frozen Treats
• Method: Freezer
• Cuisine: American
• Diet: Keto, low carb, sugar-free, gluten free, dairy-free option

Nutrition

• Serving Size: 1 popsicle
• Calories: 175
• Sugar: 1g
• Sodium: 20mg
• Fat: 17g
• Saturated Fat: 14g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 5g
• Fiber: 2g
• Protein: 2g
• Cholesterol: 0mg