Creamy Limbers de Pistachio, Homemade Ice Pops

Close-up of a creamy pistachio limber topped with cinnamon, shredded coconut, and chopped pistachios, partially popped out of its plastic cup on an orange surface.

5 from 1 vote

Creamy Limbers de Pistachio, Homemade Ice Pops

Creamy limbers de pistachio made with homemade pistachio butter, coconut cream, and a hint of cardamom. It's a nutty take on this classic Puerto Rican frozen treat.

Prep Time5

Cook Time15

Freezing1

Total Time1 20

Course: Dessert, Desserts

Cuisine: Puerto Rican

Cooking Technique: freezing

Servings:

Calories: 671kcal

Author: Zoé Forestier

Equipment

saucepot
strainer
whisk
disposable cups
popsicle mold if you do not want to use disposable cups
popsicle stick for mold

Ingredients

1 can coconut milk
1 can coconut heavy cream
1 can cream of coconut
½ cup pistachio butter
2 tablespoon matcha optional, or use green coloring (optional as well)
¼ teaspoon nutmeg
½ teaspoon cinnamon
½ teaspoon cardamom
¼ teaspoon salt

Instructions

Make a tea: Warm the milk gently, then add cardamom, cinnamon, and a pinch of nutmeg. Let it steep until the flavor is just right, fragrant and cozy, not overpowering.
Strain: Strain the tea to remove any cardamom pieces. They’re flavorful, but not exactly fun to bite into when you’re enjoying a smooth, creamy limber.
Add Matcha (optional): If you want a deeper green and an extra earthy note, a little matcha does the trick. Totally optional, but it plays surprisingly well with the pistachio.
Mix it all together: Add the homemade pistachio butter to your warm spiced milk and stir until thoroughly blended. If you skipped the matcha but still want that classic pistachio-green hue, two to three drops of food coloring will do the trick.
Freeze: Pour the mixture into 5 to 7-oz. disposable cups. I like to place mine on a tray to keep everything stable and avoid freezer spills. Please don’t fill the cups all the way; leave about a quarter inch at the top to give the limbers room to expand as they freeze.

Notes

🔥 Top Tip

Warm the mixture slightly to help the fats from the pistachios and coconut milk emulsify more effectively before freezing. This also allows flavorings like cardamom, chai tea, or matcha to blend in smoothly, resulting in a more cohesive flavor.

⭐️Serving and Eating Limbers 🥶

Use 5–7 oz cups, the same size you'd use for Limbers de Coco. These pistachio limbers freeze slightly firmer, so let them sit for a minute before popping them out. To serve, warm the cup in your hands and gently squeeze until it releases, then flip it upside down back into the cup to catch the drips.

Want a little texture? Sprinkle crushed pistachios on top before freezing. These are perfect for summer parties or make-ahead desserts, and cleanup stays easy—everything melts neatly in the cup.

👩‍🍳 Expert Tips

Pistachio butter can be grainy; blend well to avoid texture issues.
Always taste before freezing and adjust the sweetness. Pistachio flavor needs a little help from sugar or cream of coconut to shine.
A dash of salt can enhance the nuttiness.
Blend well—pistachio butter can separate.
Strain if needed for smoother pops.
Taste and adjust the sweetness before freezing.
Sprinkle chopped pistachios for crunch

Nutrition