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Coconut Lime Pops for Grown Ups

Coconut Lime Pops for Grown Ups

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Who says that popsicles are only for kids? My boozy adult version is creamy and refreshing. Coconut milk, coconut rum, lime juice, and coconut frozen into a perfect summer treat.MORE+LESS-

Updated September 18, 2017


can (14-oz) coconut milk


oz cream of coconut (well stirred)

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  • 1

    Mix together coconut milk, lime zest, lime juice, cream of coconut, coconut rum, and coconut.

  • 2

    Pour the mixture into a small pitcher and pour into popsicle molds.

  • 3

    Freeze for 4 hours, or until completely frozen. To unmold, dip the molds into warm water for a few seconds, and gently pull out.

No nutrition information available for this recipe

More About This Recipe

  • There is nothing more refreshing on a hot summer day than a popsicle.Remember being a kid and sitting on the porch and having your popsicle drip down your arms? That was the best.I make my kids homemade Popsicles all the time, but I decided that it was time to make a grown up version for the big kids in my life. My Coconut Lime Pops for Grown Ups are a boozy and delicious treat!I think that just about any cocktail would be amazing in popsicle form, but this summer I cannot get enough coconut and lime. I created this popsicle recipe with those flavors in mind, and ended up with a rich and creamy treat that’s light and completely refreshing at the same time.How cool would it be to serve these as a dessert at your next party? Your adult guests will be stoked to have a popsicle created just for them.Unmold the pops by dipping them into warm water and gently pulling them out. Be prepared to amaze your guests!

Coconut rum is as versatile as it is delicious. The most well-known brand is Malibu Rum, but many other distillers make delicious coconut rum that's readymade for tasty tropical-themed tiki cocktails.

1. Blue Hawaiian Drink Recipe With Coconut Rum

A traditional blue Hawaiian cocktail gets its vivid blue color from blue curaçao and its tiki drink status from white rum, but you can also make a delicious blue Hawaiian mixed drink using coconut rum.


  • 3 ounces pineapple juice
  • ½ ounce freshly squeezed lemon juice
  • 1½ ounces coconut rum
  • ¾ ounce blue curaçao
  • Ice
  • Pineapple wedge and cherry for garnish


  1. In a cocktail shaker, combine the pineapple juice, lemon juice, coconut rum, and blue curaçao.
  2. Add ice and shake to chill.
  3. Strain into a tiki glass or Collins glass filled with ice.
  4. Garnish with the pineapple wedge and cherry.

2. Coconut Aviation Cocktail

A traditional aviation cocktail is made with gin, crème de violette, maraschino liqueur, and lemon juice, and it has an eye-appealing violet color. This version retains the violet hue but replaces the maraschino liqueur with coconut rum for a tropical edge.


  • ¾ ounce freshly squeezed lemon juice
  • ¾ ounce coconut rum
  • ¼ ounce crème de violette
  • 2 ounces London dry gin
  • Ice
  • Lemon wheel for garnish


  1. Chill a martini glass or a coupe.
  2. In a cocktail shaker, combine the lemon juice, coconut rum, crème de violette, and gin.
  3. Add the ice and shake to chill.
  4. Strain into the prepared martini glass.
  5. Garnish with a lemon wheel.

3. Miami Vice

Fans of 80s television probably remember Miami Vice, and this cocktail evokes the flavors and colors that were part of the show's aesthetic. The Miami Vice mixed drink is a layered frozen cocktail with layers of piña colada and strawberry daiquiri. It's sweet, tropical, and refreshing.

4. Coconut Sunrise

With vibrant orange and red hues, this delicious and colorful drink is a variation on the traditional tequila sunrise.


  • 3 ounces freshly squeezed orange juice
  • 1½ ounces coconut rum
  • Ice
  • ½ ounce grenadine


  1. In a cocktail shaker, combine the orange juice and coconut rum.
  2. Add ice and shake to chill.
  3. Strain into a Collins glass or hurricane glass filled with ice.
  4. Top with the grenadine. Don't stir.

5. Piña Colada

The piña colada is made with white rum and coconut cream, but you can increase the coconutty flavor by using coconut rum in place of the white rum in the recipe. Follow a standard piña colada recipe but use coconut rum in place of white rum as a direct substitution to make this tropical favorite.

6. Coconut Paloma

The paloma is a classic Mexican cocktail made with tequila and grapefruit soda. This variation uses fresh grapefruit juice, tequila, and coconut rum along with a sweet/salty rim.


  • 1 grapefruit wedge
  • 2 tablespoons coarse salt
  • 2 tablespoons white sugar or coconut sugar
  • 2 ounces freshly squeezed grapefruit juice
  • 1 ounce coconut rum
  • 1 ounce blanco tequila
  • Ice
  • 2 ounces club soda or soda water


  1. Run the grapefruit wedge around the rim of a rocks or Collins glass.
  2. On a small plate, stir the salt and sugar together. Dip the glass into the mixture to rim it. Scoop ice into the glass.
  3. In a cocktail shaker, combine the grapefruit juice, rum, and tequila.
  4. Add ice and shake to chill.
  5. Strain into the prepared glass. Top with soda water. Stir gently.
  6. Garnish with the grapefruit wedge.

7. Coco-Lime Spritz

Similar to a vodka-soda-lime classic cocktail, the cocoa lime spritz is a simple, light, and refreshing cocktail that's easy to mix.


  • ¾ ounce freshly squeezed lime juice
  • 1½ ounces coconut rum
  • Ice
  • Club soda
  • Lime wedges for garnish


  1. In a cocktail shaker, combine the lime juice and coconut rum.
  2. Add the ice and shake to chill.
  3. Strain into a Collins glass filled with ice.
  4. Top with the club soda and stir.
  5. Garnish with a lime wedge.

8. Coconut Aperol Spritz

Aperol is a bitter Italian liqueur used as an aperitivo. It has a beautiful, sunset color that makes gorgeous mixed drinks. Coconut rum adds a sweetly tropical flavor to the classic Aperol spritz.


  • 1 ounce coconut rum
  • ½ ounce Aperol
  • 2 ounces Prosecco
  • Ice
  • 2 ounces club soda or soda water
  • Orange peel for garnish


  1. In a rocks or wine glass, combine the coconut rum, Aperol, Prosecco, and ice. Stir to mix.
  2. Add the soda water. Garnish with an orange peel.

9. Tropical White Sangria

Sangria is a popular Spanish wine punch that is a perennial summer favorite. It's perfect for parties and crowds. If you love sangria, and you're looking for a tropical version, you'll love this coconutty punch. It yields about ten 8-ounce servings.


  • 750 mL fruity white wine, such as Pinot Grigio or Muscat Canelli
  • 1 cup coconut rum
  • 2 cups pineapple juice
  • 2 cups pineapple chunks
  • 4 cups soda water
  • Ice


  1. In a large pitcher, combine all ingredients. Stir.
  2. Refrigerate for 4 hours before serving. Stir before serving.

10. Choco-Coco Mudslide

This frozen blender drink is a coconutty desert in a glass that's a variation on the classic frozen mudslide.


  • 1 ounce coconut rum
  • 2 ounces RumChata
  • 1 ounces Kahlúa
  • 1 ounce heavy cream
  • 2 scoops vanilla ice cream
  • Whipped cream and chocolate syrup for garnish


  1. In a blender, combine the coconut rum, RumChata, Kahlúa, heavy cream, and vanilla ice cream. Blend.
  2. Pour into a milkshake glass and garnish with whipped cream and chocolate syrup.

11. Ginger Coco-Cucumber Cooler

Sweet, refreshing, spicy, and lightly tropical, this cocktail offers an exciting blend of flavors.


  • 3 cucumber slices, plus additional for garnish
  • ¾ ounce freshly squeezed lime juice
  • ½ ounce ginger simple syrup
  • 1½ ounces coconut rum
  • Ice
  • Club soda


  1. In a cocktail shaker, muddle the cucumber slices with the lime juice.
  2. Add the ginger simple syrup, coconut rum, and ice. Shake to chill.
  3. Strain into a Collins glass filled with ice. Top off with club soda and stir.
  4. Garnish with additional cucumber slices.

12. Green Hawaiian

A green Hawaiian is melon and coconut variation of the blue Hawaiian using Midori melon flavored liqueur for both color and flavor.


  • 3 ounces pineapple juice
  • 1½ ounces coconut rum
  • 1 ounce Midori
  • Ice
  • Pineapple wedge and cherry for garnish


  1. In a cocktail shaker, combine the pineapple juice, lemon juice, coconut rum, and Midori.
  2. Add ice and shake to chill.
  3. Strain into a hurricane glass.
  4. Garnish with the pineapple wedge and cherry.

13. Coconut Mojito

A classic mojito is made with white rum, syrup, mint, and fresh lime juice. This version adds a little tropical flare.


  • 6 mint leaves
  • ¾ ounce freshly squeezed lime juice
  • ¾ ounce simple syrup
  • 1½ ounces coconut rum
  • Ice
  • 3 ounces club soda
  • Lime wedges and mint leaves for garnish


  1. In a cocktail shaker, muddle 6 mint leaves with the lime juice and simple syrup.
  2. Add the coconut rum and ice and shake to chill.
  3. Strain into a Collins glass filled with crushed ice.
  4. Add the club soda and stir gently.
  5. Garnish with lime wedges and additional mint leaves.

  • 100g butter, softened
  • 1 cup (220g) caster sugar
  • 1 tsp vanilla bean paste
  • 2 tsp finely grated lime rind
  • 2 Coles Australian Free Range Eggs
  • 1 cup (150g) self-raising flour
  • 2 tbs plain flour
  • ½ cup (40g) desiccated coconut
  • ⅓ cup (80ml) coconut milk
  • 2 tbs lime juice
  • 2 cups (320g) icing sugar mixture
  • 1 tbs coconut milk, extra
  • 2 tbs lime juice, extra
  • Pink, green and blue liquid food colouring
  • Coles Icing Roses or Mini Flowers, to decorate


Preheat oven to 180°C. Line a 12-hole, ⅓-cup (80ml) muffin pan with paper cases.


Use an electric mixer to beat butter, sugar, vanilla and lime rind in a bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Stir in the combined flour, desiccated coconut, coconut milk and lime juice, in alternating batches, until just combined.


Spoon mixture evenly among paper cases. Bake for 25 mins or until a skewer inserted in the centres comes out clean. Transfer to a wire rack to cool completely.


Combine the icing sugar and extra coconut milk in a bowl. Stir in extra lime juice and enough water to make a paste. Divide into 3 portions. Tint each portion pale pink, green or blue. Spoon icing over the cupcakes. Top with the icing flowers. Store in an airtight container at room temperature for up to 3 days.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet.

Coconut & Lime Cupcakes

These Paleo Coconut Cupcakes are a healthy and delicious grain free cupcakes that have a zesty lime flavour and are topped with creamy coconut icing. These cupcakes are Grain Free, Gluten Free, Dairy Free, and Specific Carbohydrate Diet Legal.

There is nothing that brightens my day more than a cupcake. A moist and flavourful cake topped with a disproportionate amount of creamy icing (my favourite part), that can quickly be demolished in less than 3 bites.

There is a recipe on this site for lemon cupcakes with strawberry icing which are so incredibly good that I have been happily eating my way through batch after batch for the past year without getting bored (I promise this says a lot more about the amazingness of these cupcakes then how dull my tastes are).

I was suffering with a major sweet tooth last week and with no lemons in site, decided it was finally time to experiment with a new cupcake flavour. Drum roll…….

Coconut & Lime Cupcakes! A zesty lime and coconut muffin topped with a creamy whipped coconut icing and sprinkled with lime zest. I like to think of this as a cupcake flavour for grown ups.

The icing holds its shape best when cold so I recommend keeping the Paleo Coconut Cupcakes in the fridge once iced. If you are a big fan of citrus, add another teaspoon of lime juice to the cupcakes to really bring out the zesty lime flavour.

Here are a few other sweet treats you will enjoy:

If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!

Paekākāriki Pops

While many Wellingtonians no doubt welcomed the uncharacteristically balmy summer the region has been experiencing, Amy Delahunty and Chrissy Vize had more reason than most to celebrate.

The pair run ice block business Paekākāriki Pops, and it’s no secret that when it’s hot and sunny, people want icy treats.

Amy (above right) and Chrissy (above left) have been friends since they were 13 and now live down the road from each other in Paekākāriki, just north of Wellington on the Kāpiti Coast. Chrissy ran an ice block business in Melbourne, where she lived for 10 years, and on returning home, she and Amy, whose young children now go to Playcentre and school together, decided to give it a go here. “Doing something with an old, close friend is really lovely,” says Amy.

The pair sell their ice blocks – which are made with seasonal fruit, much of it organic and locally sourced – at markets and events around the region, as well as offering a home delivery service. They’re also stocked at a few cafes and stores in Kāpiti.

Flavours change depending on what’s available, so there’s plenty of experimentation and adaptation going on. “At the moment we’ve got lists and lists of flavours we want to try, and we’ve got very willing taste testers in our children and partners,” says Amy. “We really try to make it as eco-friendly as possible and as family friendly as possible,” she adds.


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