Looking for a delicious and refreshing summer treat? Look no further than these Vegan Blueberry Coconut Popsicles! Dairy free & gluten free, these popsicles are easy to make! You'll be able to enjoy them all summer long.
These creamy popsicles are the best summer treat to cool off! So refreshing, these popsicles are full of delicious fresh blueberries like this Vegan Blueberry Cobbler and these Boozy Blueberry Yogurt Popsicles . The texture is dreamy and these pops contain lemon for an unexpected citrus twist along with lavender.
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Why You Will Love This Recipe
- These delicious dairy-free popsicles are refreshing.
- These popsicles are perfect for summer months.
- These ice lollies are full of creamy coconut goodness and they're full of antioxidants from the blueberries.
To make the most of berry season, try this Vegan Gluten-free Strawberry Rhubarb Crisp. If you have plums, try my Vegan Plum Cake. For more summery frozen treats, try these Creamy Coconut Popsicles, Cherry Coconut Popsicles. Looking for another boozy frozen treat? Try this Strawberry Gin Lemon Granita.
Our absolute favorite! A subtle hint of lavender in these popsicles is to die for! Makes them taste extra luxurious.
- Ieva
Ingredients
Here are the simple ingredients you'll need to make these blueberry popsicles:
- Fresh blueberries - if you don't have fresh berries, frozen are fine.
- Concentrated lemon-infused simple syrup or agave syrup with zest and juice from one lemon (not pictured) - If you use agave syrup instead of simple syrup, this recipe is refined sugar-free.
- Dried organic culinary lavender - you can find this at your local natural foods store, I found mine at Natural Grocers.
- Organic lemon rind - buy organic lemons since you will be using the rind in this recipe
- Vanilla unsweetened almond milk Greek-style yogurt - you can use plain vegan yogurt and add vanilla extract, start with 1 teaspoon.
- Full-fat coconut milk for richness and creaminess. You may use almond milk or light coconut milk, although the popsicles will not be as creamy, and they will be icier.
A complete ingredient list with exact amounts can be found in the recipe card below.
Variations
- Try raspberries, blackberries, or strawberries instead of blueberries. You can also use jam instead.
- Instead of lemon zest, try orange zest.
- Try lavender simple syrup for the sweetener, maple syrup, or agave nectar.
How to Make Vegan Blueberry Coconut Popsicles
- Step 1: Heat a small to medium saucepan on medium heat. Place blueberries and maple syrup in the saucepan and cook for approximately 15 minutes, stirring occasionally, reducing heat to low or low-medium to simmer, until blueberries break down and release their juices.
- Step 2: Gently mash the blueberries with your wooden spoon or spatula. Set aside to cool.
- Step 3: Place the agave syrup or lemon-infused simple syrup, water, lavender, and lemon rind in a small saucepan and cook for medium to low heat, gently simmering, for approximately 10 minutes. Let it cool briefly. Strain the mixture through a sieve and discard the lavender. Let sit until completely cool. If you use agave syrup, add zest and juice from one lemon.
- Step 4: Mix the lemon-lavender syrup with the coconut milk and yogurt mixture. Pour it into the ice pop molds, alternating with the blueberry mixture and ending with the yogurt mixture. Place the molds in the freezer, and after two hours, place the wooden sticks in the molds. Place back in the freezer for at least another two hours.
Expert Tips
To get swirls in the popsicles: after pouring the fruit and yogurt mixtures into the popsicle molds, dip a butter knife or wooden stick in each mold and gently move it back and forth to get the desired effect before you pop them in the freezer.
To get the ice pops out easily, run the popsicle molds under warm to hot water for approximately 30 to 60 seconds. Be careful not to get the end of the popsicle wet. Repeat, and twist gently until the popsicle comes out.
Recipe FAQs
You may keep the ice pops in the popsicle molds, or airtight glass containers or freezer-safe ziploc bags if they are laid flat, side by side, flat. Avoid stacking them directly on top of each other to avoid sticking.
You can use frozen blueberries as well. There is no need to thaw them first.
No, you can use another sweetener like maple syrup or agave nectar, or lavender simple syrup.
Related Recipes
If you try this recipe or any other recipe on my website, please leave a star rating and let me know how it goes in the comments below. I love hearing from you!
Recipe
Vegan Blueberry Coconut Popsicles
EQUIPMENT
- small skillet
INGREDIENTS
Concentrated Lemon Simple Syrup
- 2 organic lemons
- 2 cups ice
- 2 cups organic cane sugar
- 4 cups water, divided
For the Vegan Blueberry Coconut Popsicles
- 2 cups blueberries
- 2 tablespoons maple syrup
- ⅓ cup concentrated lemon simple syrup or agave nectar, or lavender simple syrup; adjust to taste
- Zest and juice of one lemon if using agave syrup as a sweetener
- ⅓ cup water if using agave syrup with lemon juice, reduce water to ¼ cup
- 2 teaspoons dried culinary lavender
- 2 2-inch strips of lemon rind
- 7 oz vanilla unsweetened almond milk Greek-style yogurt or plain vegan yogurt with 1 teaspoon vanilla extract
- ¾ cup full-fat canned coconut milk
INSTRUCTIONS
Concentrated Lemon Simple Syrup
- Thinly sliced lemons ¼-inch thick and remove any seeds. A mandolin makes this easier.
- Set a medium-sized bowl of ice water aside. Bring 2 cups of water in a medium saucepan to boil. Add lemon slices and boil for one minute. Remove slices from boiling water carefully with a tong and place in ice water for a couple of minutes, then drain.
- Combine sugar and remaining water in a medium saucepan on medium heat and stir until the sugar has dissolved and the mixture starts boiling. Reduce the heat slightly.
- Add lemon slices in a single layer. Simmer for about an hour, occasionally stirring, until rinds are translucent. Remove lemon slices with a tong or slotted spoon. Cool on a wire rack with parchment underneath, placed over a baking sheet, to catch excess syrup.
- Let lemon slices dry for 24 hours minimum, uncovered. Roll them in organic cane sugar to make candied lemons if you wish. Store them in the fridge for up to a month. Garnish desserts or beverages with them.
To make the Vegan Blueberry Coconut Popsicles
- Heat up a small to medium saucepan on medium heat. Place blueberries and maple syrup in saucepan. Cook for approximately 15 minutes, stirring occasionally, reducing heat to low or low-medium to simmer, until blueberries start to break down and release their juices. Gently mash the blueberries with your wooden spoon or spatula. Set aside to cool.
- Place concentrated lemon simple syrup, water, dried culinary lavender, and lemon rind in small saucepan. Cook for medium to low heat, gently simmering, for approximately 10 minutes. Let cool briefly. Strain the mixture through a sieve and discard the lavender. Let sit until completely cool. If using agave syrup, add zest and juice from one lemon.
- In a bowl, mix the lemon-lavender syrup, yogurt, and coconut milk. Spoon yogurt mixture into the popsicle molds, then blueberry mixture, and finish with yogurt mixture as the top layer. Freeze for 2 hours, then put popsicle sticks in. Freeze for another 4 hours or overnight.
NOTES
- Be careful not to overfill the popsicle molds. Be sure to snap together the popsicle molds to their holder; otherwise, they will not be secure and fall out.
- To get swirls in the popsicles: after pouring the fruit and yogurt mixtures into the popsicle molds, dip a butter knife or wooden stick in each mold and gently move it back and forth to get the desired effect before you pop them in the freezer.
- Meyer lemon concentrated simple syrup is wonderful in this recipe. You can use any citrus-infused simple syrup you like; regular lemons work well.
- Run the popsicle molds under warm to hot water for approximately 30 to 60 seconds, check frequently. Repeat, and twist gently, until the popsicle comes out.
- The concentrated lemon syrup is perfect for sweetening homemade popsicles and other treats, for brushing onto cake, or enjoying as a thick simple syrup in cocktails as a honey alternative. Refrigerate for up to one month.
- Recipe adapted from Cooking Light magazine.
NUTRITION
Resplendent Kitchen offers nutritional information for recipes contained on this site as a courtesy. Although resplendentkitchen.com attempts to provide accurate nutritional information from online calculators, these figures are estimates.
Ieva says
Our absolute favourite! A subtle hint of lavender in these popsicles is to die for! Makes them taste extra luxurious 🙂
Emily says
Thank you for your glowing review of these popsicles, Ieva! I'm so happy you enjoyed them!
MacKenzie says
This Blueberry coconut Popsicle not only looks perfect but tastes amazing. I can’t wait to make again.
Emily says
Thank you for trying my Blueberry Coconut Popsicle recipe, Mackenzie! I'm so glad to hear that you enjoyed it!
Nancy says
So tasty and easy to make at home. All the kids love it!
Emily says
Thank you for your kind words, Nancy! 🙂
Tara says
These popsicles are so gorgeous! I love that swirl of color from the blueberry. The flavors sound fantastic too.
Emily says
Thank you so much, Tara!
Biana says
This looks like such a fun summer treat! Love all the flavors in it.
Emily says
Thank you, Biana!
Marinela says
These blueberry coconut popsicles were absolutely amazing! Nice refreshing summer treat, greatly loved the lemon-lavender hint.
Emily says
Marinela, thank you so much for your review! I'm glad to hear that these popsicles were a hit!
Nancy says
Just happens I have lots of blueberries, ! can't wait to try this recipe!
Emily says
Nancy, thank you for your review! I'm so glad the recipe is a hit with you and that you're excited to try it.
Katie says
Love this summer popsicle recipe! It’s so flavorful and delicious!
Emily says
Thank you, Katie! I'm so glad to hear that you enjoyed this recipe!