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Coconut-Lime Pops
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Coconut-Lime Pops

5 Hours 30 Minutes
30 Min Prep
5 Hr 30 Min Cook
Enjoy some Thai flavors with these Coconut-Lime Pops. These creamy coconut-lime ice pops are refreshing on a hot summer day.
What You Need
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16 servings
Original recipe yields 16 servings
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
2 Tbsp. BAKER'S ANGEL FLAKE Unsweetened Coconut
2 Tbsp. cream of coconut
1 cup boiling water
1 pkg. (3 oz.) JELL-O Lime Flavor Gelatin
1-1/2 tsp. finely chopped fresh mint
ice cubes
1/2 cup coconut water
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Let's Make It
1
Mix half the COOL WHIP with unsweetened coconut and cream of coconut until blended; spoon into 16 (3-oz.) paper or plastic cups. Freeze 1 hour or until firm.
2
Add boiling water to combined gelatin mix and mint in medium bowl; stir 2 min. until gelatin is completely dissolved. Add enough ice cubes to coconut water to measure 1 cup. Add to gelatin; stir until ice is completely melted. Whisk in remaining COOL WHIP until blended. Pour over frozen COOL WHIP in cups. Insert wooden pop stick or plastic spoon into center of each cup for handle.
3
Freeze 4 hours or until firm. To remove pops from cups, place bottoms of cups under warm running water for 15 sec. Press firmly on bottoms of cups to release pops. (Do not twist or pull pop sticks.)
Kitchen Tips
Note
Look for the wooden pop sticks at your local craft store.
Note
These frosty pops can be frozen overnight before serving.
Nutrition
Calories
70
Calories From Fat
0
% Daily Value*
Total Fat 3.5g
4%
Saturated Fat 3g
15%
Trans Fat 0g
Cholesterol 0mg
Sodium 35mg
2%
Total Carbohydrates 10g
4%
Dietary Fibers 0g
Sugars 9g
18%
Protein 1g
2%
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
16 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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