Coconut Virgin Mojito Popsicle

Here’s a fun, bright, and easy Coconut Virgin Mojito Popsicle recipe for a fresh, hydrating summer treat.

The combination of zingy lime, fresh mint, and creamy coconut is sublime. This recipe has no added sugar and is completely gluten—and dairy-free, so it’s pretty allergy-friendly.

You’ll love that they’re naturally sweetened and hydrating, making them the ultimate warm-weather snack. They’re perfect to serve at a summer gathering or to cool off with after a pilates workout. If you’re just craving something light and clean, this Virgin Mojito Popsicle recipe is quick to prepare and get into the freezer. If you want to make more, just double or triple the ingredients. 

If you loved this recipe, try our Green Mocktail next.

Recipe

Makes 2

Ingredients

• ½ cup full-fat canned coconut milk (well shaken or stirred)

• 2 teaspoons fresh lime juice

• ½ teaspoon lime zest

• 1 tablespoon honey or maple syrup (adjust to taste)

• 4–5 fresh mint leaves, finely chopped or muddled

• Tiny pinch of salt

• Optional: 2 tablespoons coconut water (to lighten the texture)

Instructions:

1. Blend or whisk: In a small bowl or blender, combine the coconut milk, lime juice, lime zest, honey (or maple syrup), chopped mint, and salt. Blend or whisk until smooth and all the ingredients have mixed together.

2. Taste and adjust: Taste your mixture. Add more lime for tang, more honey for sweetness, or a splash of coconut water if it feels too thick.

3. Pour into molds: Carefully pour the mixture into 2 popsicle molds. Leave a little space at the top to allow for expansion as they freeze.

4. Insert sticks & freeze: Add sticks and freeze for at least 4–6 hours, or overnight for best results.

5. Release & enjoy: Run the mold under warm water for a few seconds to easily release the popsicles. Enjoy them straight away.

Why You’ll Love this Coconut Virgin Mojito Popsicle

• Dairy-free and naturally sweetened: A wholesome treat with no refined sugar, dairy, or additives.

• Refreshing and hydrating: Coconut milk and lime are cooling and hydrating—perfect for hot weather.

• Booze-free:  Mojito-inspired but totally family-friendly.

• Easy to make ahead: Blend, pour, freeze—it’s that simple.

• Customizable: Add coconut flakes, kiwi slices, or even crushed berries for your own spin.

Ingredients

• Full-fat canned coconut milk: Adds a rich, creamy base that gives these popsicles their signature velvety texture. Look for unsweetened, full-fat varieties.

• Fresh lime juice: Adds bright citrus flavor and balances the richness of the coconut. Freshly squeezed juice makes a noticeable difference so don’t swap for bottled unless you have to.

• Lime zest: Packed with aromatic oils that intensify the lime taste without adding more acidity. A little zest goes a long way.

• Fresh mint leaves: Important for that mojito-inspired taste. Mint adds cooling, herbyness. Mint helps lift the rich coconut creaminess. Lightly muddle or finely chop to release its natural oils.

• Honey or maple syrup: A natural sweetener that softens the tartness of the lime. You can leave them out completely for an unsweetened version.

• Coconut water (optional): This lightens the texture a bit and adds a subtle natural sweetness and some electrolytes. It’s a nice addition if you prefer a less creamy popsicle.

• Salt: Just a pinch enhances the other flavors and helps round out the taste. It’s a small but important move for a balanced Coconut Virgin Mojito Popsicle.

Substitutions and Variations

• Extra fruity: Add chopped or blended strawberries, mango, pineapple, or kiwi.

• Herby: Add fresh basil or lemon balm.

• Coconut milk swaps: If you don’t have canned coconut milk, try oat or almond milk. Keep in mind the result will be different.

• Crunchy add-ins: Stir some toasted coconut flakes, chia seeds, or fine fresh lime strands.

4 Tips and Tricks

1. Blend, then strain (optional): If you prefer a smoother popsicle, blend everything well and strain out any mint bits or pulp before pouring into molds.

2. Add texture: Try folding in coconut flakes or tiny lime segments for popsicles with a bit of bite.

3. Use chilled ingredients: Start with cold coconut milk and lime juice—this speeds up freezing and keeps flavors fresher.

4. Wiggle for release: Run warm water over the mold for a few seconds to easily release the popsicles without cracking.

Storage Tips

Let them freeze for at least 4–6 hours, or overnight for best results.

Store popsicles in their molds or transfer them to a freezer-safe container with parchment between layers. For peak flavor and texture, enjoy within 3–4 weeks.

Wrap popsicles individually in wax paper or plastic wrap if storing long-term.

Double the recipe and keep popsicles on hand for a grab-and-go snack or sunny afternoon treat.

FAQs

Can I use light coconut milk instead of full-fat?

Yes, but the popsicles will be slightly icier and less creamy. If you want a lighter treat, it’s a great swap.

Can I use another sweetener?

Absolutely! Agave nectar or simple syrup also works well. Just taste and adjust before freezing.

How long do they take to freeze?

Typically 4–6 hours, but overnight is best to ensure they’re fully set.

Can I add fruit to the mix?

Yes! Muddled strawberries, kiwi slices, or pineapple chunks work beautifully and add bursts of flavor.

Do I need a popsicle mold?

Nope. You can use small paper cups or silicone ice cube trays with mini wooden sticks if you don’t have a mold.

Will the mint turn brown?

It can over time, especially if exposed to air. Blend the mint into the base or steep it in the coconut milk first for a cleaner look and consistent flavor.