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Key Lime Pie Popsicles

  • Prep Time: 1 hr
  • Cook Time:
  • Total Time: 6 hrs (including freeze time)
  • Yield: 6 popsicles
The sweet, tart and tangy flavors of key lime pie are perfect on a hot summer's day, so why not stay cool with this recipe for Key Lime Pie Popsicles.
Key Lime Pie Popsicles made with Almond Flour Vanilla Cupcake & Cake Mix Recipe


Key Lime Popsicle:

1 can full-fat coconut milk
2 Tablespoons lime zest
¼ cup lime juice
¼ cup maple syrup
1 teaspoon vanilla extract


Pie Crust Crumble:

1 cup Simple Mills Vanilla Cake Mix
2 Tablespoons palm shortening
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 Tablespoon water


PREHEAT oven to 350F and line a baking sheet with parchment paper.
ADD all of the key lime popsicle ingredients to a blender and puree until smooth. 
POUR the batter in the popsicle mold until it is about ¾ of the way full. 
PLACE in the freezer for about 45-60 minutes while you prepare the crust.
ADD the cake mix and palm shortening to a bowl and use a fork to mix and create a coarse meal. 
ADD the rest of the ingredients and combine until mixture forms into a ball.
PLACE the crust on the parchment paper and use your hands to spread the dough about 1/8 inch thick.
BAKE for 10 minutes and let cool completely. Break in to large pieces and run through the food processor or blender and pulse until it reaches a coarse meal.
REMOVE the popsicles from the freezer and add 1-2 tablespoons of crust on top. 
PACK the crust in with your fingers gently and then carefully add the popsicle stick.
FREEZE for 4-6 hours or until frozen. Carefully run under some warm water to loosen from the mold. Eat immediately or store in the freezer.


Depending on the size of the popsicle mold you may have some additional popsicle batter or pie crust.