I’ve been kind of obsessed with key lime pie lately. I’ve made key lime pie chicken, key lime pie pulled chicken, and once I figured out how to make a paleo version, even an actual key lime mousse pie. The key lime mousse pie was so delicious frozen, that I wanted to have a whole back-up of it in the freezer just ready, fresh, and waiting for me.

So I turned the pie into Key Lime Pie Popsicles!  It’s genius really, creamy frozen key lime pie in perfectly sized proportions. You just can’t beat paleo, non-processed, dessert at your fingertips.  

Key Lime Pie Popsicles (paleo, GF) | Perchance to Cook, www.perchancetocook.com

So when I say I turned the pie into popsicles, I really meant it.

These are made out of key lime curd, the same thing that key lime pie is made out of.

And the reason for that is that I’ve created a monster. Ever since I learned how to make curd, all I want to do is make it again and again and again.

Key Lime Pie Popsicles (paleo, GF) | Perchance to Cook, www.perchancetocook.com

It’s not made just out of key lime curd though, I folded in some coconut cream whipped cream.

The combination of fruit juices and coconut cream makes for a decadent summer dessert.

This means that my dessert cravings are satisfied and kept at bay. Which is a welcome treat, anytime.

Key Lime Pie Popsicles (paleo, GF) | Perchance to Cook, www.perchancetocook.com

I’m not sure if you can tell from the photos, but the texture of these is actually quite creamy.

Which I love! I think that this technique would taste great with other fruit as well.

Orange-lime, lemon, strawberry-lemon… I’m going to tackle some of those combos next!

Key Lime Pie Popsicles (paleo, GF) | Perchance to Cook, www.perchancetocook.com

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Key Lime Pie Popsicles

Servings: 6
Cook Time: 10 minutes
Total Time: 10 minutes


  • 1/2 cup of key lime juice
  • the juice of 2-3 cherries, (for color)
  • 1/2 cup of honey
  • pinch of salt
  • 3 eggs
  • 1 Tbs melted coconut oil
  • 1 can of coconut milk
  • 1 Tbs vanilla
  • 2 Tbs maple syrup


  • Put the can of coconut milk into the fridge for 2 hours.
  • Whisk the key lime juice, cherry juice, honey, coconut oil, salt, and eggs together in a bowl. Pour into a non-reactive pan, I used a le creuset brand pan. Cook over medium- low heat while whisking non-stop until the mixture thickens. This should take about 10 minutes. Remove from heat and set the pan aside.
  • While the lime curd cools, take the coconut milk can out of the fridge and pour the top creamy part of it out into a bowl (the liquid and the cream part will separate). Add the 1 tbs vanilla and 1 tbs maple syrup to the cream and mix with an electric hand held mixer until the mixture thickens. Don't worry about perfect whipped cream forming here, it doesn't matter too much.
  • Once the lime curd is cool, fold 1 cup of the whipped coconut cream into it and then put this mixture into popsicle molds. This fit into 6 popsicle molds for me.
  • Put the popsicle molds into the freezer overnight.
  • Enjoy! 🙂
Author: Dominique | Perchance to Cook