When the heat turns up and fruit are in peak season, I get so excited to make new popsicle recipes for my family. Today I have a healthy coconut popsicles recipe for you!

I love using coconut milk as a base for popsicles because it’s so creamy. It almost feels like eating ice cream.

Coconut milk is actually a great ingredient for frozen treats for kids because it contains healthy fats that are easily absorbed by the body. This is beneficial brain food for our growing children!

The interesting part about coconut milk is although it is high in fat, it is a medium-chain fatty acid which is quickly broken down in the stomach and gets absorbed immediately, going straight to the liver for processing via the portal vein. This actually decreases circulating fats and helps to lower cholesterol! (source) 👏🏼👏🏼👏🏼 So bonus for adults there too!

Coconut milk also has essential trace elements and electrolytes.

When the kids are running around outside all summer, coconut milk popsicles will replenish them without fights.

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We don’t do a ton of sweets in our family unless they come from natural sources. (Although my husband begs to differ when he stops by DQ on the way home from work! Hey, you win some you lost some!)

That doesn’t mean we don’t crave sweet treats. I definitely go out of my way to try to fill the void of sweets for my family with healthy alternatives like popsicles.

So without further ado, let’s get to the recipe!

Coconut Popsicles Recipe

Gather your ingredients.

I bought my popsicle molds at a thrift store but once they break I will be buying these molds because they are amazing for unique popsicle recipes!

I chose to use kiwi and mango in this coconut popsicles recipe, but you could really use any tropical fruit. We try to eat tropical fruit as much as we can when it is in season!

Cut the fruit in small bite-sized chunks and place them in the popsicle molds.

Open the can of coconut milk and pour the contents into a glass measuring cup with a spout. Coconut milk isn’t actually milk but a mixture of coconut water and the meat of the coconut. It will separate as it sits in the can.

I added ceylon cinnamon to this recipe for its sweet taste and added anti-inflammatory benefits. Add the cinnamon to the coconut milk plus 3 tbs of honey or maple syrup if you follow the vegan diet.

Mix contents with a fork until everything is well incorporated.

Pour the coconut milk into the molds and then add the popsicle stick or top and snap closed.

Freeze your popsicles for at least 4 hours.

I hope your family enjoys these popsicles. Keep in mind they can be pretty messy and sticky so I always have my son take his shirt off when he eats them!

Let me know what you think in the comments!