These coconut popsicles are incredible. If you love coconut cream pie or anything coconut-flavored, they make a perfect summer treat. They’re a hybrid between an ice cream bar and a popsicle: a creamy frozen center coated in a crisp, white chocolate-like shell and rolled in lots of toasted coconut.
Get your summer snack on with these low carb coconut popsicle bars
These coconut popsicles are sugar-free, low carb, gluten-free and keto-friendly. When the ice cream truck rolls by, reach for one of these from your freezer and stay on track—without sacrificing flavor.
What sweeteners work best for these coconut popsicles?
For the batch shown here, a powdered monk fruit and erythritol blend works well because it dissolves easily and avoids a grainy finish. Liquid sucralose is another option that adds no carbs and leaves no texture. In general, use your favorite sugar replacement at a 1:1 ratio for best results.
A little about the creamy coconut popsicle filling
Use canned coconut milk for a rich, creamy texture—coconut beverage (carton milk) will produce an icier result. I used two cans of full-fat coconut milk plus one cup of almond milk to keep the base silky and scoopable.
To make the filling, whisk or blend the coconut milk with powdered sweetener, vanilla and dissolved gelatin. Warm the mixture just enough to melt the coconut fat and combine the ingredients; there’s no need to boil. A little gelatin improves creaminess and reduces large ice crystals. I had fewer icy bits when I included gelatin, though it won’t eliminate them entirely.
Tips for reducing ice crystals
- For perfectly smooth results, churn the cooled mixture briefly in an ice cream maker and pour into molds just before it firms up. This prevents crystals but requires extra time.
- For an adult-only version, add 2 tablespoons of quality rum—alcohol lowers freezing point and helps prevent ice crystals.
A bit about toasting coconut
Toast shredded or desiccated coconut in a dry pan over medium heat for 5–7 minutes, stirring constantly so it browns evenly without burning. Stove-top toasting is more consistent than the oven and gives a lovely nutty crunch. The toasted coconut is optional but adds great texture and flavor.
About the candy coating (a sugar-free “magic shell”)
The coating behaves like the classic Magic Shell: melted sugar-free white chocolate combined with coconut oil that hardens quickly on contact with the frozen popsicle. Using natural coconut oil boosts the coconut flavor, but refined coconut oil works if you prefer a more neutral taste.
The original recipe made a large batch of coating so popsicles could be fully dipped. If you’d rather spoon the coating on, scale it down—about one-quarter of the full coating recipe is enough for a single batch of popsicles.
Finding sugar-free white chocolate or alternatives
If sugar-free white chocolate isn’t available, use a sugar-free dark or milk chocolate coating instead—either option produces delicious results, leaning toward a “Mounds” or “Almond Joy” vibe depending on the chocolate used. Homemade white chocolate is another alternative, but it can be slightly grainy, so keep expectations in mind.
Candy coating tips
- Use a double boiler or a metal bowl set over gently simmering water to melt the coating.
- Make sure all tools and bowls are completely dry—any moisture can cause chocolate to seize.
- Avoid wooden spoons for stirring; they can retain moisture. Use metal or heat-safe silicone.
- Keep the heat low and melt slowly. Overheating chocolate will ruin the texture.
- Avoid the microwave unless you’re very confident; it’s easy to burn chocolate quickly.
Toasted Coconut Pie Iced Popsicle Bars
After coating and rolling in toasted coconut, wrap each popsicle in a small square of parchment to prevent sticking, then store in a freezer bag with air removed. Properly wrapped, these keep well for about four weeks—though they rarely last that long in my kitchen.
If your freezer is especially cold, let the popsicles sit at room temperature for about 10 minutes before biting in. This softens the center so the candy shell isn’t too hard to break.
Want more freezer treats for summer?
If you enjoy these, try other frozen recipes that use a similar crackling coating or creamy base. Experimenting with different flavors—peanut butter, berry swirls, or citrus gelato—gives you a variety of low-carb frozen treats to enjoy all season.
Creamy Coconut Popsicles — Low Carb and Sugar Free
Rich, creamy coconut popsicles with a sugar-free white chocolate-style coating and toasted coconut for crunch. A frozen coconut cream pie on a stick.
Ingredients
Coconut Popsicle Frozen Mixture
- 2 cans full-fat coconut milk
- 1 cup almond milk (or other low-carb milk)
- 1/2 cup powdered erythritol or preferred sugar replacement
- 1 tsp vanilla
- 1 tbsp unflavored gelatin
- 1/4 cup hot water
- 1/4 tsp salt
White Chocolate-Style Magic Shell Coating
- 4 cups sugar-free white chocolate (or sugar-free chocolate alternative)
- 3/4 cup coconut oil (refined or unrefined)
- Note: For a single batch dipping amount, reduce to about 1 cup chocolate + 1/4 cup coconut oil
Toasted Coconut
- 1 cup desiccated coconut (sugar-free)
Instructions
Coconut Popsicle Base
- Sprinkle gelatin over 1/4 cup boiling water, stir to dissolve and set aside.
- Combine coconut milk, almond milk, powdered sweetener, vanilla, and salt in a small saucepan. Heat gently until the coconut fat melts and the mixture is warm—do not boil.
- Stir the gelatin again, then whisk it into the warm milk mixture until fully combined.
- Pour the mixture into popsicle molds, leaving about 1/4 inch from the top. Cover and insert sticks.
- Freeze for at least 6 hours until solid.
Toasting the Coconut
- Place coconut in a dry skillet over medium-low heat and stir constantly for 5–7 minutes until evenly golden. Remove and cool.
Sugar-Free Magic Shell Coating
- Melt sugar-free white chocolate and coconut oil together in a double boiler over low heat. Stir until smooth.
- Transfer the coating to a tall jar for dipping. If you prefer, reduce quantities and spoon the coating over the popsicles instead of dipping.
Assembly
- Spread toasted coconut on a plate.
- Dip each frozen popsicle into the coating, lifting and letting excess drip for a second. The shell sets quickly—work fast.
- Before the shell fully hardens, press or roll the popsicle in the toasted coconut so it adheres evenly.
- Return finished popsicles to the freezer for a few minutes to firm up fully.
- Wrap each one in parchment to prevent sticking and store in a sealed freezer bag for up to four weeks.
- Let popsicles sit about 10 minutes at room temperature before eating so the center softens slightly.
Notes
Carb counts in the original calculation excluded sugar alcohols. If you drizzle the coating instead of fully dipping, the carb contribution from the coating will be lower. Adjust sweetener to taste and be mindful that homemade white chocolate can be slightly grainy compared with commercial sugar-free options.
Suggested Tools & Ingredients
- Powdered monk fruit/erythritol sweetener (powdered blends dissolve more smoothly)
- Silicone popsicle mold (10-cavity or similar)
Nutrition Information (approximate per serving)
Yield: 10 | Serving size: 1
Calories: 354 • Total fat: 34g • Saturated fat: 16g • Carbohydrates: 9.5g • Fiber: 4.9g • Sugar: 1.2g • Protein: 3g • Sodium: 114mg
