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Vegan Mojito Popsicles

Have your cocktail in the form of these refreshing vegan Mojito Popsicles! They are easy to make and can be made kid-friendly if you leave out the rum. Perfect for cooling down during summer!
Course Dessert, Snack
Cuisine Cuban
Diet Gluten Free, Vegan, Vegetarian
Prep Time 15 minutes
Freezing Time 5 hours
Total Time 5 hours 15 minutes
Servings 8
Calories 181kcal


  • 2 tablespoons lime zest
  • ½ cup lime juice freshly squeezed, approx 5-6 limes
  • cup fresh mint leaves
  • 1 large avocado
  • 3.5 oz coconut yoghurt sub with coconut cream/milk
  • 5 tablespoons pure maple syrup
  • 3 tablespoons white rum optional
  • 7 oz coconut cream or full fat canned coconut milk


  • Add all of the ingredients apart from the coconut cream to your blender and blend until smooth. Lastly, add in the coconut cream and blend again to combine. .
  • Pour the mixture into the ice cream molds and insert wooden sticks into each cavity. Freeze for at least 5 hours or until completely set.
  • To remove the popsicles from their molds run them under some warm water for a couple of seconds and they should release easily when you push them out.
  • These popsicles can be stored in an airtight container in your freezer for up to a month.


Calories: 181kcal | Carbohydrates: 15g | Protein: 2g | Fat: 13g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 7mg | Potassium: 263mg | Fiber: 2g | Sugar: 9g | Vitamin A: 125IU | Vitamin C: 9mg | Calcium: 45mg | Iron: 1mg