Picture yourself sitting on the patio, 'sipping' on these creamy limoncello coconut popsicles! With just 4 simple ingredients and 5 minutes required, this is where dessert meets cocktail.
I've always felt that adults deserve to satisfy their inner child, as well, don't you? With fun (and sometimes boozy) desserts like spiced Bailey's root beer floats, tequila lime cheesecakes bars, and these limoncello coconut popsicles, everyone's inner child is going to have an absolute blast!
These popsicles are creamy, tart, sweet, and so refreshing...the perfect summer treat!
Not only that, but they are incredibly easy to prepare. Wouldn't you love having a batch of these waiting for you in your freezer on a Friday afternoon?
Reasons you'll ♡ coconut limoncello popsicles
- you need four simple ingredients
- they are tasty, refreshing, and perfect for summer
- they are a great dessert/cocktail combo
Ingredients you'll need
- Coconut milk- I always recommend going for a full fat coconut milk, and here I go again: use full fat coconut milk! They are so much creamier this way. Light coconut milk will work in a pinch.
- Limoncello- I don't claim to be a limoncello aficionado. I used what my liquor store carried (not a huge selection).
- Lemon- we are using the juice of two lemons. Fresh lemon juice takes these popsicles over the top and I do not recommend using concentrate.
- Powdered sugar- you can use confectioners sugar or superfine sugar, we just need to make sure it will dissolve in the popsicles. Granulated sugar would need to be simmered to dissolve and we don't want to mess around with that, now do we?
How to make popsicles
Since coconut milk can have solids, I recommend using blender; you can use a stand blender (I love this Vitamix), an immersion blender, or an electric hand mixer. Combine all ingredients in the blender or a large bowl, and blend until smooth and the sugar has dissolved.
Next, we will pour the mixture into popsicle molds. The ones I used were purchased at my local grocery store, and are very similar to these popsicle molds. You can use the sticks that come with the popsicle molds or wooden sticks.
If you choose to use wooden sticks, you will need to wait 1-2 hours until the popsicles are semi-frozen, then place the sticks into the popsicles. Freeze for 12 hours or until completely frozen.
- you will need to blend the coconut milk with the limoncello, lemon juice and powdered sugar to get everything completely mixed using a stand blender of an immersion blender
- if you can't find limoncello, consider swapping for vodka or white rum
- this recipe has only been tested with powdered sugar and I cannot guarantee a liquid sweetener like honey will set up in the freezer
- popsicles may be frozen for up to 3 months
More summery dessert recipes
- Lemon Meringue Pie Bites
- Brown Butter Raspberry Swirl Cheesecake Blondies
- Healthy Zucchini Bread
- Key Lime Greek Yogurt Mini Cheesecakes
- Cream Cheese Swirl Blackberry Coffee Cake
- 13.5 oz can coconut milk (lite works, but I recommend full-fat for the amazingly creamy texture it gives)
- ½ cup limoncello (see *note)
- ¾ cup powdered sugar
- 2 lemons (juiced)
- Blend the coconut milk, limoncello, powdered sugar and lemon juice together using a hand held mixer or a blender. Make sure there are not clumps of coconut milk left and that the sugar has dissolved.
- Pour into your popsicle molds, and place the popsicle lids/sticks into the molds. (see **note)
- Freeze for 12 hours or until completely frozen.
- Run molds under hot water for 30 seconds to remove the popsicles.
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