August 28, 2015

Creamy Coconut Mojito Ice Pops

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These creamy coconut mojito ice pops are perfect for a hot summer day! Simple and easy to make, they’re filled with coconut milk, lime, maple syrup and vanilla. And are easily made non alcoholic. Dairy free, gluten free and vegan.

Two Creamy Coconut Mojito Ice Pops on parchment paper.

Let’s all cheers to the weekend with some coconut mojito ice pops!

Because my brain is fried. I feel like I’m talking jibberish. It’s been a doozy of a week and all I want to do is make a blanket nest on my couch and sit there and do nothing.

So on that note, let’s just get to this.

And really, these frozen treats aren’t all that crazy boozy. It’s just sort of a faint hint.

So they are kind of like mojitos but not. I actually found that the rum sort of keeps them a bit softer, so they aren’t as hard if you bite into them. Which I totally dig.

On a related note, the mint is also not super overpowering – just sort of a nice breeze in the background.

Apparently I am dreaming hard about a vacation. A tropical vacation perhaps?

Three Mojito Ice Pops stacked on a piece of parchment paper.

Now, one of my favorite parts about these ice pops is that they are dairy free and other than the rum, are naturally sweetened with just some maple syrup.

We have lime zest and lime juice, plus some vanilla bean seeds, which make these pops so pretty with those little flecks (of course, feel free to just add some vanilla extract instead). And. They are not bad at all for ya.

Which is good if you have been testing them for a few weeks and have eaten your fair share. Ahem, more than your fair share.

A Note On The Coconut Milk

One last point. My go-to for canned coconut milk is the Whole Foods 365 brand (not sponsored!).

Now, two of the times I made these, I used that brand and they came out looking exactly like what you see in the pictures – nice and white.

A third time, I used a different brand and they came out sort of off white / beige-y (it was from the milk, you could see the color difference before you even mixed it with anything) and separated a bit after freezing.

So just a warning that they may look slightly different than what you see depending on the brand you use.

A Mojito Popsicle with a bite taken out.

Additional Frozen Treats You Might Enjoy:

Did you make this recipe? Rate and review it down below! I’d love to hear from you.

Recipe for creamy coconut mojito ice pops! Made with coconut milk, lime, maple syrup and vanilla bean! Vegan and dairy free!

Creamy Coconut Mojito Ice Pops

Yield: about 5 ice pops, depending on molds
Prep Time: 32 minutes
Cook Time: 3 minutes
Total Time: 35 minutes

These creamy coconut mojito ice pops are perfect for a hot summer day! Simple and easy to make, they’re filled with coconut milk, lime, maple syrup and vanilla. And are easily made non alcoholic. Dairy free, gluten free and vegan.

Ingredients

  • 1 (13.5 ounce) can full-fat coconut milk
  • ¼ cup pure maple syrup
  • ¼ cup packed fresh mint leaves
  • zest of 1 lime
  • 1 tablespoon lime juice
  • 1 vanilla bean
  • 2 tablespoons rum

Instructions

  1. Add the coconut milk, maple syrup, mint, lime zest and lime juice to a small saucepan.
  2. Split the vanilla bean lengthwise and scrape out the seeds. Add both the seeds and the pod to the saucepan.
  3. Set the pan over medium heat. Cook, stirring frequently, until everything is combined and the mixture is warm, about 2 to 4 minutes. Remove from the heat, cover and let sit for 25 to 30 minutes (this infuses the flavors into the milk).
  4. Pour the mixture through a fine mesh sieve to remove the mint leaves and the vanilla bean pod (you can discard both).
  5. Stir the rum into the strained mixture.
  6. Pour the mixture into the ice pop molds to fill. Freeze according to the manufacturer's directions.

Notes

You can absolutely just leave out the rum if you want to make these virgin ice pops.

Also, feel free to use a splash or so of vanilla extract in place of the vanilla bean.

Depending on the brand of coconut milk you use, your ice pops may be a slightly different color (i.e. off white). I've also had problems with certain brands where the milk separates while freezing. See the post above for more info.

If you want info about my favorite ice pop molds, be sure to check out this post (in the recipe notes).

Nutrition Information:
Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 214Total Fat: 17gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 13mgCarbohydrates: 15gFiber: 0gSugar: 10gProtein: 2g

Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.

© Ashley / Cook Nourish Bliss
Cuisine: American / Category: Dessert
Dairy Free, Dessert, Fourth of July, Gluten Free, Grain Free, Recipes (ALL), Seasonal, Soy Free, Vegan, Vegetarian
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