Prep time: 1 hour
Total time (including freeze time): 6 hours
Yields: 6 popsicles
Key Lime Popsicle:
1 can full-fat coconut milk
2 Tablespoons lime zest
¼ cup (60ml) lime juice
¼ cup (60ml) 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 / 180C (160C Fan) and line a baking sheet with parchment paper.
Add all of the key lime popsicle ingredients to a blender a puree until smooth. Pour the batter in the popsicle molds 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. Gently pack the crust in with your fingers 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.
