Prep time: 1 hour
Total time (including freeze time): 6 hours
Yields: 6 popsicles
 
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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.

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