I am excited about this one you guys. One of my favorite desserts is key lime pie. I love the tanginess of the lime and the fact that it isn’t overly sweet. And key lime cheesecake? Forget about it. Creamy, tangy, limey goodness.
Back in the day, my family would go to this restaurant called Omega. They were a greek place (duh, their name is Omega) and they had all the food. Seriously so much food. You could get a whole 3-course dinner which would include soup/salad, an entree, and then dessert. You could also order a la carte, but who would do that? Crazy people that’s who. Anyways, back to the 3-course feast. They had a huge dessert counter and big glass cases that would display hundreds of cookies, cakes, and pies. After our dinner, my sister and I would run to the dessert counter to choose what we were going to get. I would make the obligatory lap around the cases, but I already knew what I was going to get. A big slice of key lime cheesecake. It always hit the spot and no matter how full I was from my massive dinner, I had a little room for that cheesecake.
I haven’t had key lime pie or cheesecake in many years, but I still crave that tangy goodness especially around summer. I decided it was high time that I made a key lime dessert that would satisfy my craving without being totally decadent.
My one hurdle was the sweetened condensed milk. That is one of the key ingredients in key lime pie and there was no way I was including it in my “healthy” version. I thought about doing just plain coconut milk and leaving it at that, which would certainly work. But I decided to take it a step further and made a coconut condensed milk.
This key lime popsicle is cool, creamy, slightly sweet, and wonderfully tangy. It passed the husband test (although I handed it to him right as he was in the middle of a video game. Gamer wife fail) and he ate it with glee. It also doesn’t require a ton of ingredients and once you make the condensed milk, it takes like 2 minutes to put together. After that, all you have to do is wait for it to freeze…
Key Lime Popsicles
- 1 can full-fat coconut milk, unsweetened
- 1/4 cup maple syrup or honey
- 1/2 to 2/3 cup lime juice (I used 2/3 but I like it very tangy, use less if you don’t want it as tart)
- 1 tsp grated lime zest
- Shake your can of coconut milk well and pour into a medium saucepan. Bring to a low boil over medium heat stirring occasionally.
- Once the milk is at a boil, whisk in the maple syrup or honey and keep at a low simmer for about 15 minutes, stirring frequently so it doesn’t scald. The milk should get a little thicker and reduce down just a little.
- Remove from heat and pour into another bowl and let it cool completely. Once it’s cool add in lime juice and zest. Stir it all together.
- Pour the mixture into popsicle molds and let them freeze for at least 2 hours, overnight if you can. If you don’t have popsicle molds you can use an ice cube tray and toothpicks or dixie cups and popsicle sticks.