My kids love the show Top Chef Junior, and nearly every weekend they head into the kitchen to create their own masterpieces. I let them run with it, until I realized that they were choosing the sweetest possible splurge recipes from my grain-free, real food cookbooks. There was not a kale chip in sight, y’all.
I want them to make amazing memories together while honing their cooking skills, but the same time I realized I needed to reign in the focus on super sweet recipes.
To allow them some freedom while also guiding the process from a distance, I gave them carte blanche approval for just a handful of cookbooks that focus on nutrient-dense recipes – The Nutrient Dense Kitchen and The Healing Kitchen to name a couple. I also reminded them of old favorites from our personal collection, like these creamy, sweet and tart key lime popsicles.
Full of nourishing fats, juicy lime and just the right amount of sweetness, these frosty treats are quickly becoming a rediscovered favorite. They only take a few minutes of hands-on time to make, and they’re the perfect way to cool down after an afternoon of playing in the sunshine.
Using these silicone popsicle molds, which I love because they’re on the smaller side, this recipe makes 7-8 servings. If you’re making these key lime popsicles with different molds and want to calculate how many this recipe will make, the total amount of liquid is around 1 ¾ to 2 cups.
Also, if you love lime as much as I do, you can increase the intensity of the flavor by adding grated lime zest to taste. My kids make them without the zest, so that’s what’s in the photos, but both ways are delicious. I hope you love them!
Key Lime Pie Popsicle Recipe
- Place the gelatin in a small bowl.
- Heat the coconut milk so that it is very hot to the touch, then add it to the gelatin and whisk until completely dissolved. Mash any lumps that form.
- Place the lime juice, honey, avocado, vanilla, salt and coconut oil in the blender.
- Add the coconut milk/gelatin mixture and blend until smooth.
- Pour the mixture into popsicle molds and freeze for 4-6 hours, or until solid.